Napoleons with raspberries and chocolate foam

Time: 40 min.
Complexity: easily
Servings: 8

These individual Napoleons are made quickly using store-bought puff pastry. They're a great idea for a quick yet sophisticated dessert. Rectangles are cut from the puff pastry, baked, and then spread with chocolate cream. Garnish each Napoleon with whole fresh raspberries and dusted with powdered sugar. The combination of crisp, crumbly layers, delicate cream, and juicy berries is truly amazing.

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Recipe:

Roll 1 sheet of puff pastry into a 25cm square; cut into 8 6x12.5cm rectangles. Place between two rimmed baking sheets and bake at 200°C until golden brown, 30 minutes. Brush with melted butter and sprinkle with sugar. Cool. In a small skillet over medium heat, heat 1/3 cup milk, 2 tablespoons sugar, and 1 tablespoon cornstarch, whisking constantly, until thickened. Stir in 60g finely chopped semisweet chocolate and cool. Fold in 1 1/2 cups whipped cream. To assemble, spread chocolate frosting on 2 cake layers and garnish with raspberries. Dust with powdered sugar.