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Vanilla Raspberry Napoleon Recipe

Vanilla Raspberry Napoleon

Difficulty

difficulty

Time

time 40 mins

Servings

6
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Ingredients display
  • 1 sheet butter puff pastry
  • 2 tsp gelatine powder
  • 900 g Pauls Double Thick French Vanilla Custard
  • 200 ml Pauls Whipping Cream
  • 1 punnet raspberries, to garnish
  • icing sugar, to garnish
How to Make it display

  • 1. Preheat oven to 180°C

  • 2. Cut butter puff pastry into half and place onto a lined baking tray. Cover with baking paper and another baking tray, bake for 10 minutes.

  • 3. Remove top layer of baking paper and tray, bake a further 10 minutes or until pastry is golden brown. Remove from oven and allow to cool completely.

  • 4. In the meantime, pour half a cup of boiling water into a medium sized bowl. Sprinkle with gelatine and whisk until dissolved. Allow to cool for 5 minutes, add quarter cup Pauls Double Thick Vanilla Custard and continue to whisk. Add remaining custard and cream whisking to combine.

  • 5. Place one sheet of pastry onto serving dish and cover with half the custard mixture. Top with remaining pastry and custard. Garnish with berries and dust with icing sugar. Serve.