Fresh Fruit Napoleons With Whipped Cream
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
59
Sourness
39
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
4 tbsps
Unsalted Butter (melted)3 cup
Sugar2 tsps
Lemon Juice (to taste)1 cup
Heavy Cream1 pinch
Cream Of Tartar2 tbsps
Water1 cup
Whole Almonds (blanched)Directions:
1
Preheat oven 350 degrees F
2
Roll out bread between two pieces of waxed paper very thin
3
Cut bread in half in rectangles to yield 12 rectangles
4
Brush both sides with melted butter and sprinkle with sugar
5
Transfer to parchment lined baking sheet
6
Bake in oven for 15 minutes or until browned lightly
7
Remove from oven and let cool
8
Toss strawberries with lemon juice and sugar
9
Arrange 1 bread rectangle on each plate, top with whipped cream, praline powder, and strawberries, cover with another rectangle, add some more cream, praline powder, and strawberries, another bread rectangle and sprinkle with confectioners' sugar
10
Serve with chocolate sauce
11
In a heavy saucepan bring to a boil the sugar with the cream of tartar and water over moderately high heat, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water
12
Cook the syrup over high heat without stirring, swirling the pan until it is a light caramel
13
Add the almonds, swirl the pan until the nuts are coated with the caramel, and begin to make a popping sound
14
Pour the mixture onto an oiled marble surface or jelly roll pan and let cool until it is hard
15
Transfer the praline to a cutting board, chop it coarsely, and use a food processor or blender to pulverize it in batches
16
Store the praline powder in an airtight container
17
Yield: 1 cup Place chocolate in medium bowl
18
In a small saucepan heat cream over medium heat to scald, do not boil
19
Pour cream over chopped chocolate whisking until smooth
20
Yield: 1/2 cup