Napoleon, as you may know, is a deliciously puffy French pastry filled with cream. In this recipe we filled it with passion fruit mousse as the cream, added fresh strawberries and topped it with a chocolate drizzle. After all, what's a Valentine's Day without a little chocolate?
• 4-5 ounces frozen passion fruit pulp
• 14 ounce can sweetened condensed milk
• 2 cups heavy cream
• 17.3 ounce box puff pastry sheets
• Sliced strawberries
• Whipped cream
• ¼ cup chocolate chips
• Touch of butter
1. Combine first three ingredients in a blender on high for 2-3 minutes or until stiff.
2. Refrigerate for a minimum of three hours but preferably overnight.
3. Thaw one sheet of puff pastry according to directions.
4. Cut into 12 rectangles starting with the two scored areas.
5. Transfer each rectangle to a cookie sheet lined with parchment paper.
6. Bake at 400 degrees for 15 minutes.
7. Let cool completely.
8. Carefully split open each pastry, creating 24 pieces.
9. To create napoleon, you will layer like a lasagna starting with a puff pastry piece as your base.
10. Add a tablespoon of passion fruit mousse; spread using the back of your spoon.
11. Add 2-3 strawberry slices.
12. Repeat steps 9-11 then top with a final piece of puff pastry.
13. Once you have completed all six napoleons, prepare chocolate drizzle. Microwave chocolate chips for 30 seconds to a minute. Checking every 30 seconds.
14. Once the chips are hot, add butter and mix well.
15. Top each napoleon with whip cream, a strawberry slice and chocolate drizzle.
Elizabeth Carrion, a Dominican, co-founded Mi Cocina, a New Jersey-based catering service that also offers cooking classes, with her sister, Ana Martinez. Follow her on Twitter: @micocinalatina and visit her website micocina-latina.com.