Strawberry Napoleon

Puff pastry rectangles docked and baked 3

Fresh strawberries sliced

Pastry cream 250mls

Crème Chantilly 250mls

Dark chocolate melted 20g

Sugar glaze as needed

Method

Roll out the puff pastry into a thin rectangle. Use a fork to dock the surface

Place onto baking sheet and bake in oven at 200C until brown, cooked and crisp

Allow the pasty to cool completely before assembling

Place a strip of pastry onto a cake board for support. Pipe on a layer of pastry cream leaving a
clean margin of almost ½ inch all the way around

Top this with a layer of strawberries

Spread on the thin layer of crème chattily and top with the second layer of puff pastry. Repeat
with this layer and then chill

Prepare the basic sugar glaze and place the melted chocolate in small piping bag.

Place the last sheet of cooked puff pastry onto the rack flat side up.

Pour on the sugar glaze and spread evenly, allow the excess to drip over the sides.

Immediately pipe thin lines of chocolate across the glaze. Use a tooth pick to pull a spider web
pattern.

Chill to set the glaze.

 Basic Sugar glaze

Icing sugar sifted 285g

Light cream or milk 60 mls

Unsalted butter melted 30g

Almond, lemon or vanilla essence

Method

Stir the ingredients together in a bowl until smooth

Adjust consistency by adding more cream or milk to thin the glaze

Adjust flavor if necessary

Use immediately before glaze dries

Crème Chantilly

Whipping cream 250 mls

Caster sugar 20g

Vanilla extract 2-3 drops

Method

Whip all ingredients together until soft peaks.