Anyway, ready?… TAADAAAA’

 

You can have all the elements for this dessert ready and just assemble it at the last minute. I included a photo tutorial below because this is oh-so extremely difficult to put together [cough-cough]. Perfect for showing off in front of your friends too. Doesn’t it look like something you would get at a fancy restaurant?

Here you have it Susan, it’s all yours. My submission to Sugar High Friday.

Thin & Crisp Raspberry Napoleon with Lemon Cream

For the tuiles:

• 1 cup fresh raspberries
• 2 tablespoons unsalted butter, softened
• 3/4 cup confectioner’s sugar, sifted
• 2 tablespoons all-purpose flour

For the lemon cream:

• 1/2 cup whole milk
• 1/2 cup fresh lemon juice
• 1/4 cup sugar
• 3 large egg yolks
• 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• 1/2 cup heavy cream, whipped to soft peaks

For the sauce:

• 2 cups raspberries
• 1 tablespoon sugar

To finish:

• 2 cups raspberries
• Confectioner’s sugar for dusting

 

For the tuiles:

1. Puree the raspberries in a blender until smooth. Strain. Discard the seeds. Reserve 3 tablespoons of raspberry puree.
2. In a small bowl, mix the soft butter and confectioner’s sugar together. Add the raspberry puree and mix. Add the flour and mix until smooth. Cover and refrigerate for at least an hour.
3. Preheat oven to 300’F. Make a plastic template out of a yogurt top for example and cut out an interior circle that’s two and a half inches in diameter.
4. Set out a non-stick baking sheet. Position the template on the baking sheet and spoon 3/4 teaspoon of batter in the center. Spread out the batter evenly across the template with an offset spatula. Repeat the operation. You should have thin and perfectly rounds of batter on the baking sheet.
5. Bake the tuiles for 8 to 10 minutes until they are very lightly browned. Remove the tuiles from the sheet as soon as it’s ready. Leave to cool on a flat surface.

For the lemon cream:

1. Pour the milk and lemon juice into a medium saucepan (don’t worry if it looks curdled), stir in 2 tablespoons of the sugar, and bring to a boil. While the milk is coming to a boil, whisk the yolks and the remaining 2 tablespoons sugar together, then whisk in the flour and cornstarch.
2. Very gradually add half the hot lemon milk to the egg mixture while whisking. Pour the mixture back into the saucepan and cook until the pastry cream thickens and starts to boil. Keep whisking. Remove from the heat. Cover with plastic film. Cool. Refrigerate until chilled.
3. Fold whipped cream into lemon cream when ready to assemble dessert.
   

For the sauce and assembly:

1. Blend the raspberries and sugar together. Strain into a bowl.
2. Follow photo tutorial above to assemble dessert. Enjoy!