Wednesday, February 13, 2013

Guest Post:: Heart-Shaped Napoleon with Raspberries

I am so excited to be sharing my first recipe post on MadeByGirl! I wanted to create something romantic and beautiful in honor of Valentine's Day, so I settled on a Heart-Shaped Napoleon with Almond Pastry Cream and topped it with vibrant raspberries and powdered sugar.  Please hop on over to check it out! Continue for recipe...

16 ounces puff pastry, dethawed
2 cups whole milk
½ cup granulated sugar
1 teaspoon pure almond extract
½ teaspoon pure vanilla extract
Pinch of salt
4 egg yolks
¼ cup cornstarch
1 tablespoon unsalted butter, diced
½ pint fresh raspberries or strawberries

Equipment: Heart-shaped cookie cutter (optional)

For the Pastry Cream:
Combine 2 cups milk, ¼ cup sugar, almond extract, vanilla extract and pinch of salt in a small pan. With stovetop on medium heat, allow for mixture to come to a simmer. Set aside. 
In a bowl, combine 4 egg yolks, ¼ cup sugar and ¼ cup cornstarch. Slowly whisk in the warm milk mixture to combine.  Pour mixture back into pan and return to medium heat, stirring constantly.  Pastry cream will begin to thicken rapidly.  Once mixture is thickened remove from heat, add butter and stir until combined.  Pour into a heat-safe bowl and cover with plastic wrap. Be sure to coat the top of the pastry cream with the wrap, otherwise you will have a film that forms on the top.  Allow to cool completely in the refrigerator for at least 3 hours or up to 2 days.

For Napoleon Assembly:
Preheat oven to 425 degrees.  Line a large baking sheet with parchment paper.  Unroll puff pastry and place on lined baking sheet.  Pierce holes with a fork all over the dough.  Place a heavier baking sheet on top (a Pyrex pan is perfect) and allow to cook for approximately 25 minutes. Pastry is done with it is golden brown.  Allow to cool completely.  Once cooled, cut out pastry into hearts if desired.  Place pastry cream into a sealed plastic ziplock bag.  Cut the tip off and fill one side of the pastry with cream, top with raspberries and then place another piece of pastry on top. Finish with a dusting of confectioners sugar.  
*Photography by Alison 


  1. so excited for your first post in MbG!! headed over now

  2. Just going to pop over - these look amazing.

  3. These look so delicious and cute, I wish I could always taste the things you make!:)
    xx Kate

    The Style Department

  4. I can't wait to see this–you have the most gorgeous food photos! Heading over now.

    The Glossy Life

  5. Holy moly! These look straight out of a cooking magazine. Amazing!

  6. Omg, stop it. This looks absolutely amazing!

    xo, Yi-chia
    Always Maylee

  7. I have seen a lot of valentines day recipes lately and this one is by far one of my favs! Thanks for sharing xo

  8. Well done dear!! I should invite you also to my post of today, you could be perfect!! love always your treats, make the pin now to the photo!! looks so tasty!!! kisses! xo

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  10. Congrats on the feature Alison you deserve it!! Sorry for my lack of commenting lately, I have been so busy! I hope you know your blog is still one of my favorites and I try to read along as much as possible :)

    xx Ashley

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