Thin & Crisp Raspberry Napoleon with Lemon Cream
Susan over at Food Blogga’ is hosting this month’s edition of Sugar High Friday and the theme is… [drum roll please].. Berries!! How exciting! This is my first time participating so i’m going to try NOT to mess it up. Could someone please finish to roll-out and vacuum the red carpet for the triple punch of raspberry goodness i’m about to submit?… I can still see some crumbs on there… Someone?.. err.. Anyone?.. Huh!?
oops. err.. Sorry guys! Didn’t see you on there. Hmm… maybe the red carpet isn’t such a good idea after all. Arrghh. Damned, i wanted this to be perfect!.. err.. A black or white carpet next time?? Would that be okay?
This tower of love packs a triple punch of raspberry goodness my friends, and it starts with a very thin and crisp raspberry tuile on which you arrange beautiful fresh raspberries (that’s a one-two punch), you then spoon some zesty lemon mousseline in between layers and repeat the operation to make a napoleon. Finish it off with a drizzle of a brilliantly red raspberry coulis (third punch), some powdered sugar, et voila! You will love these tuiles on their own, imagine eating a crunchy raspberry, that’s what they’re like. This dessert is a play on different textures and a great way to experience these babies at the peak of their glory. In other words, it’s berry, berry, berry good! hahahahahahahaahaha… Hmm!?.. err.. Nevermind.
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
~inspired by a dessert served at Daniel, New York~
(makes 6 servings)
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:
- Puree the raspberries in a blender until smooth. Strain. Discard the seeds. Reserve 3 tablespoons of raspberry puree.
- 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.
- 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.
- 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.
- 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:
- 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.
- 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.
- Fold whipped cream into lemon cream when ready to assemble dessert.
For the sauce and assembly:
- Blend the raspberries and sugar together. Strain into a bowl.
- Follow photo tutorial above to assemble dessert. Enjoy!
Tags: Dessert
July 19th, 2008 at 12:44 pm
Awesome!! So light & refreshing, very appealing
July 19th, 2008 at 1:36 pm
Besdies being an incredible chef, you really need your own colunm in a magazine.Comics and all.
July 19th, 2008 at 2:06 pm
That looks so divine. I could almost faint. Really. If I fainted would you make me some to revive me? ; )
July 19th, 2008 at 2:18 pm
Beautiful: a berry dessert through and through. Thank you for flaunting your raspberries in my face!! Grrr!!! (I only have a bag of frozen ones here: we all know how they’ll turn out.)
I had to LOL at the thought of a bunch of raspberries rolling down a red carpet!
July 19th, 2008 at 3:03 pm
Absolutely lovely.
You win my vote.
July 19th, 2008 at 3:40 pm
Miam, miam, miam. Je suis soufflée. Simple yet stylish, c’est toi tout craché ça
On peut voter quelque part?
July 19th, 2008 at 3:58 pm
Manggy, zen-man TRIED to flaunt his raspberries in our faces, but we averted our eyes. We’re very proper that way.
Zen, your desserts are really beautiful!
July 19th, 2008 at 4:32 pm
Napolean, Mille Feuile – you Gauls have this dessert corned…a 12 euro dessert..tres bon, Chef!
July 19th, 2008 at 6:22 pm
Eh~! I have all the ingredients available at home,
I’m so gonna give this recipe a try!
You did a berry good job chef!
July 19th, 2008 at 7:33 pm
Thank you lucy!
Glamah. Great idea! Do you know anyone at Playboy?
Anali.. hello.. Anali!! Wake up. Anali!! Come back to us! Anali? I’ve got dessert! Anali!?
Oh manggy, sorry man! No fresh raspberries where you are? Sorry me didn’t know. Wasn’t intentional, I swear!
Mary, yay!!! I’ve got a vote.. nah nah.. I’ve got a vote!!
Claire. Simple and stylish. Me? That’s not what my therapist says.
Ann, look at my raspberries. Look! Ann.. look!! My raspberries! hehe
Peter the Greek. Now it’s more like 14 euro with the inflation and oil prices. hehe
Cindy. Thank you berry much! Let me know how it goes!
July 19th, 2008 at 8:43 pm
Quite impressive Zenster. I was wondering how the layers didn’t topple over… and they weren’t leaning or anything. Raspberries have never looked so awesome. That dish will win hearts, dude.
July 20th, 2008 at 1:49 am
oh my.. this is so pretty, how can one eat this? (i know, just pop the whole thing in your mouth?)
July 20th, 2008 at 6:24 am
oh this is sexy! too bad, though, there no raspberries in our planet.
i wish i could eat the pictures and it would taste as good as it looks and sounds.
July 20th, 2008 at 7:54 am
Lemon and raspberry? Sign me up! Those delicate tuiles look perfect.
July 20th, 2008 at 8:38 am
Such a beautiful photo..makes me want to dig right in!
July 20th, 2008 at 8:59 am
En, people fall in love over food like this. Anyone in mind?????
July 20th, 2008 at 9:29 am
wow….do you ever cease to impress?
July 20th, 2008 at 10:09 am
so pretty!
July 20th, 2008 at 12:07 pm
you’re not right for doing this. not right at all. don’t u know raspberry is my fave berry!! and with lemon. oh my goodness, u just hit a soft spot!
NICE!
July 20th, 2008 at 12:42 pm
Using the raspberries in the tuille was a fantastic idea. I’ve seen some tuille recipes with egg whites, does the raspberry puree in this recipe help to promote a similar consistency that the whites might? Hmm… if you ever feel like pointing out your basic tuille recipe, I’d be much obliged. I have my old culinary school one, but it kinda sucks, and it hurts whenever I try to convert it to smaller portions, and I do love me some tuilles that don’t involve fractional math.
July 20th, 2008 at 1:42 pm
looks so refreshingly beautiful! and the colours are amazing. I love the pictures, and wish I could have a bite…
July 20th, 2008 at 3:05 pm
I know that Napoleons aren’t technically named after the emperor, but this one is just as mighty and has captured my heart without much of a battle. Looks ridiculously good, dude.
July 20th, 2008 at 4:42 pm
Looks so beautiful! Raspberries are my favorite berries and I love the idea of using them in napoleons.
July 20th, 2008 at 4:46 pm
Aren’t raspberries just the most photogenic fruit? (Does it sound like I’ve thought about this too much?)
This looks like something out of a posh cookery book! Your photos are marvellous
July 20th, 2008 at 5:39 pm
How elegant these are! You are a true talent, making the such a variety of dishes. No wonder you do what you do. If only I could make more money, I would hire you just to make this dessert for me!
But you are probably very $$$$, so I’ll just enjoy your food via the blog!
July 20th, 2008 at 8:20 pm
Simply gorgeous! I love the flavors and textures too! Great pick for the contest!
July 20th, 2008 at 9:09 pm
Superb! Definitely will try to make this. Will get back to you with the result!
July 21st, 2008 at 12:13 am
oh. my. gosh.
Stunning! This is what I see Cinderella eating after she fits the glass slipper. Good luck, I am rooting for you:)
July 21st, 2008 at 1:43 am
yowza, those are sexy raspberries. Your food porn is particularly hot today.
July 21st, 2008 at 2:26 am
berry good, zenman! if only my desserts can look this hot…normally mine look like a big pile of chocolate goo hehe
July 21st, 2008 at 8:08 am
That is sheer poetry. I don’t think anything I could say would do it justice. Talk about perfect (red carpet and all)!
July 21st, 2008 at 9:15 am
oh my lord! I’d so eat this for breakfast now
btw, I too take pictures on my windowsill!
July 21st, 2008 at 10:35 am
What a sexy chef, I mean er dessert. I just wanna get into bed with it.
July 21st, 2008 at 12:13 pm
Is it wrong that I think raspberries are sexy? They’re unbelievably expensive here, but I hardly ever use my left arm, and I do so want a taste…
July 21st, 2008 at 1:10 pm
That is almost too pretty to eat! Almost.
My raspberry bushes are weak this year.
July 21st, 2008 at 1:56 pm
It’s all mine? Really? Then get your finger off of it, man!
Since this is first SHF entry, I’m giving you a grade of A plus. Why?
*You tripled the berries.
*You used the word “coulis” which always impresses judges.
*And you made me laugh. More than once.
July 21st, 2008 at 3:54 pm
What a stunning little dessert! I want one, please!
July 21st, 2008 at 4:06 pm
y a pas a dire, j’aime vraiment me promener sur ton blog, tant pour ta prose que pour tes recettes, du très bon boulot Zen
Ciao
July 21st, 2008 at 4:16 pm
Oh dear Zen this is just so adorable looking I think I could actually wear them as earings!
July 21st, 2008 at 5:15 pm
Now that is a beautiful Napoleon! I’d gobble that up and order seconds.
July 21st, 2008 at 9:02 pm
From a culinary perspective, that is sublimely gorgeous.
Somehow, however, it reminds me of my house in California. One good earthquake and it’s history.
I’m glad I have insurance.
July 21st, 2008 at 11:07 pm
THat looks really good!
July 21st, 2008 at 11:16 pm
That looks BEAUTIFUL!!
July 21st, 2008 at 11:23 pm
omg i am speechless
July 22nd, 2008 at 12:22 am
Adam, thanks! The lemon cream act as a 'glue' and keep everything stable.
Jescel. hehe. Well, it's meant to be eaten.
Acey, from what planet are you? hahaha. I don't think eating computer screen will provide the same satisfaction though.
Lore, you're been signed up!
Leslie, thanks! Go right ahead!
Nina, yes! YOU! hahahaha.
Doggybloggy, NEVER!! hahaha.
Lauren, thank you.
Flanboyant Eats. Oh so that's your soft spot. huh huh! hehehe
Kirstin, the fruit puree makes the tuile caramelize so you end up with a fruit flavored 'nougatine'. It work well with citrus juice too. I like it better over classic 'cookie-like' tuile recipes and the ones with egg whites, it's more delicate i think. Sure, shoot me an e-mail and i'll give you some recipes.
Thanks so much shreya!
Cakespy, you're a poet! hehe.
Farida, me too. Love them this time of the year.
Caked crusader, if the photos are nice it's purely an accident! haha. Yes they are photogenic.
White on Rice, hire me, hire me! I'm $$$$$.. you forgot one $. hahahaha. kiddiing!.. well kind of.
Sweet & Saucy, i think so too!
Elra, Yippie!! Please do. Let me know!
Chicopea, you're a romantic! hehe. If you had used the metaphore of mario batali after he fits the orange clog it wouldn't have worked as well.
Cakebrain, oohh yea. Super Hot! hehe
Rita.. chocolate goo?.. yum!!
T.W Barritt. Thanks! I appreciate!
Olga, go for it. hehe.
Cakewardrobe…. *-* [Zen passed-out]
Dee, great idea!! Sell your left arm! hahaha
Heather, sorry about the berries.
Yay Susan!! My first A+ in my entire life!!!.. Yippie!!
Jenny, it's 14 euro, please.
Merci Claude-olivier. C'est toujours un plaisir de te voir dans le coin!
Clumbsy cookie. I tell you what, make some hearings, wear them, take a picture and i'll post it on this blog! hehehe
Thanks Mike! Gobble gobble!
Chicken & waffle. Did you put some lemon cream to stabilize your house? I'm telling you, this thing doesn't move a bit!
Thanks kevin!
Thanks Daphne!
Uncle DEE. Oh no! hehe.
July 22nd, 2008 at 12:42 am
Man, the tulies look awesome. What a great dessert.
July 22nd, 2008 at 2:34 am
MARRY ME! I’m proposing.
July 22nd, 2008 at 8:52 am
Wow!! That does look like something that belongs on a fancy dessert tray, and it definitely deserves a red carpet! Beautiful!
July 22nd, 2008 at 11:38 am
Poor raseberries get no love on the red carpet but they definitely got some great love in that dish. Looks awesome.
July 23rd, 2008 at 1:56 am
This is my kind of dessert. Fruits are fresh, intact, and yet there’s a great harmony of flavors and textures. Plus- the ‘architecture’ too. How are you Zen Chef? Long time no visit on your blog.
July 23rd, 2008 at 11:07 am
forget daniel, how do i make a reservation at chefs gone wild?
http://lastomach.wordpress.com/
July 23rd, 2008 at 11:09 am
You’ve been TAGGED, dude. I apologize in advance. I think your responses will be hilarious. Do it like a band-aid… one quick motion.
July 23rd, 2008 at 3:19 pm
gosh you must be a killer with the ladies .. u can talk , you can cook, you can impress ! what more does one need ???
July 24th, 2008 at 4:07 am
Dear God,
Please transport one of these slices of Heaven to my table.
Thank you.
Love, canarygirl
July 24th, 2008 at 10:43 am
mmmmm…..that’s all I can say, because I’m too busy imagining that I’m enjoying one of these right now.
July 24th, 2008 at 10:44 am
oh lala..only real chefs can do this zen..i love it!!
July 24th, 2008 at 11:36 pm
We need to get you on TV!
July 26th, 2008 at 9:21 pm
You know what I am doing right now Jumping for joy…that’s right!
August 4th, 2008 at 9:29 pm
Wow, I am impressed. It looks amazing and must taste out of this world… So light and perfect!
August 5th, 2008 at 3:56 am
OMGOSH!These sound fantastic…consider me subscribed…my sweet tooth would have it no other way!
August 5th, 2008 at 6:26 pm
Wow, these napoleon cakes are seriously beautiful! I also made napoleons out of tuiles once, and it’s simply delicious.
August 9th, 2008 at 12:12 am
holy smokes! where did you find those berries…i thought only northwest has best berries…i am jealous because as a former new yorker i never found raspberries this good back there.
August 13th, 2008 at 12:24 pm
Saw this on the Sugar High post – looks divine! I made a similar tuile/cream/berry napoleon years ago for some relatives and they’re still talking about it. One of these days I’ll have to do it again. I love the raspberry in the tuile here, yum!
August 30th, 2008 at 3:26 pm
im gonna ask something which may end up sounding stupid, but whatz the difference betwenn confectionary sugar and those regular ones?
February 7th, 2009 at 11:43 pm
Oh, these look lovely. It’s like spring on the screen.
February 12th, 2009 at 8:28 am
This looks delicious! I love raspberry and lemon together.
February 12th, 2009 at 5:25 pm
I love beautifully presented food and dessert. Your photo is just the inspiration I need to try this.