Raspberry Coulis For Eberhards Alpine Strawberry Napoleon Food

RASPBERRY COULIS

Steps:

• Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
• Put the raspberies and the sugar syrup in a blender and puree.
• Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
• The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

RASPBERRY COULIS

Steps:

• Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
• Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.

STRAWBERRY NAPOLEONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Combine pudding mix and cold milk; fold in whipped topping. Refrigerate until ready to use.
• Unfold pastry on a cool, lightly floured surface. Cut into 3 strips along fold marks, then cut each strip into four equal pieces. Place 2 inches apart on a baking sheet.
• Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool.
• Split pastries into 2 layers, setting the 8 best looking tops aside. Spread 8 bottom layers with dollops of the pudding mixture. Top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (A small amount of the pudding mix on top of the berries will help keep the layers together.) Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). Sprinkle with confectioner's sugar.

RASPBERRY OR STRAWBERRY COULIS

Steps:

• Place fruit and 1 cup water in blender and process until smooth.
• Strain mixture through a fine sieve into a bowl and discard the solids.
• Combine puree, 1 1/2 cups water and sugar in a small saucepan.
• Combine juice and cornstarch in a small bowl, whisking until blended.
• Add cornstarch mixture to fruit mixture and bring to a boil over medium heat.
• Cook 5 minutes or until thick, stirring constantly.
• Strain again into a bowl and discard solids.
• Cool, cover and chill.

EBERHARD'S ALPINE STRAWBERRY NAPOLEON

Steps:

• Preheat the oven to 350 degrees. Unfold puff pastry, and place on two baking sheets. Bake until the dough has puffed but is still soft and not yet browned, 7 to 10 minutes. Set a wire rack directly on top of the dough, and press gently to flatten to about 1/8 inch. Bake until lightly browned, 8 to 10 minutes. Cool on a wire rack.
• Transfer pastry to a cutting board. Increase the oven temperature to 475 degrees. Using a serrated knife, cut the pastry into eighteen 2-by-3-inch rectangles. (If you have extra pastry, cut out a few more rectangles to replace any that break.) Evenly dust the pastry with 1/2 cup confectioners' sugar. Return the pastry to the baking sheet, and bake until the sugar is melted to a glaze, and the pastry is browned, 2 to 3 minutes. Transfer to a rack, and let cool. (This can also be done under a broiler, watched very closely.)
• In a medium mixing bowl, combine heavy cream and creme fraiche. Add vanilla seed scrapings and the remaining 2 tablespoons confectioners' sugar; whisk until stiff.
• To assemble the Napoleons, transfer the whipped cream into a disposable pastry bag. Cut off about 1/2 inch of the tip of the bag with scissors. Pipe a 1/4-inch-thick layer of whipped cream over twelve of the pastry rectangles. Top with a single layer of berries. Stack six of the filled pastries on top of the other six. Top each stack with a plain pastry. Place each Napolean on a dessert plate, and drizzle about 2 tablespoons raspberry coulis around the pastry.

STRAWBERRY NAPOLEONS

Steps:

• Make sauce:
• Simmer strawberries in syrup with sugar, stirring, until sugar is dissolved, about 2 minutes. Cool to room temperature, then pur\ée in a blender.
• Assemble napoleons:
• Trim and quarter enough strawberries to measure 3 cups. Beat cream in a chilled bowl until it just holds stiff peaks.
• Put 1 cookie on a plate and spread 1/2 cup whipped cream over it. Top with ‚ cup quartered strawberries and drizzle about 3 tablespoons sauce over them. Lean a second cookie at an angle over berries and lightly dust with confectioners sugar. Make 5 more napoleons in same manner.

RASPBERRY COULIS FOR EBERHARD'S ALPINE STRAWBERRY NAPOLEON

Steps:

• In a medium bowl, mash berries with a fork. Stir in sugar, using just enough to take the edge off the tartness. Let them macerate for 20 to 30 minutes to bring out the juices. Transfer to a blender or food processor, and puree until smooth. Strain through a fine-mesh sieve to remove the seeds, reserving the coulis. Adjust thickness if necessary with a little water.

RASPBERRY COULIS

Steps:

• For the raspberry coulis, tip all of the coulis ingredients into a frying pan and heat until the raspberries start to break down.
• Transfer to a food processor and blend until smooth, then pass through a sieve to remove the pips.
• Set aside until ready to serve with either a rich vinilla ice cream or a delicate cake.

RASPBERRY NAPOLEONS DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Roll out 1 puff pastry sheet on a floured work surface until it is 1/4-inch thick. Cut into 16 squares. Transfer to a baking sheet and prick all over with a fork. Repeat with remaining puff pastry sheet.
• Bake in the preheated oven until lightly browned on the top and bottom, 10 to 15 minutes. Let cool, about 10 minutes.
• Combine cream cheese, white sugar, heavy cream, and lemon zest in a bowl. Mix by hand until smooth and glossy. Dollop cream cheese mixture over 16 squares. Spread out cream cheese mixture and cover with raspberries. Top with the remaining puff pastry squares and dust with confectioners' sugar.

STRAWBERRY NAPOLEON

Steps:

• On a lightly floured surface, roll out each pastry sheet to a 9-in. square. Place on ungreased baking sheets. Bake at 350° for 30 minutes or until golden brown. , Meanwhile, in a saucepan, combine sugar, cornstarch and salt. Gradually add milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Pour into a bowl; cover surface with plastic wrap. Refrigerate, without stirring, until chilled. , For topping, beat cream in a chilled large bowl until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. , Place one pastry square on a serving platter. Top with the custard, strawberries, sweetened whipped cream and second pastry. Dust with confectioners' sugar. Refrigerate leftovers.