These Mini Chocolate Raspberry Napoleons are the perfect bite-sized sweet and tart treat for any occasion. Combining homemade lemon raspberry curd with chocolate whipped cream, these are sure to satisfy your sweet tooth!
I have a confession. Before last year, I’d never used puff pastry dough for anything.
But it’s true.
Now, I’ve had puff pastry before, but never using it myself to make dishes. Last year, Andrew signed me up for some cooking classes (my request, not his) at Williams Sonoma. I was super excited to take them and learn some new recipes and techniques along the way. During one of the classes, I walked in and was told we’d be making a cheese and veggie tart. I was a little confused. Weren’t puff pastries for dessert?
Turns out, they aren’t. Since it’s a basic dough that just puffs up, puff pastry can be used in a variety of ways. It lead to my inspirations for our Chicken and Goat Cheese Tart…which is a must try, I might add. After making that, I’d been obsessed over using puff pastry. And it’s finally time to combine some of my favorite things together to bring you one amazing dessert.
Insert: Mini Chocolate Raspberry Napoleons
What is a napoleon dessert?
First, you need to know what a napoleon dessert is, right? A napoleon is a 3 tiered French dessert, sometimes also called a mille-feuille. When traditionally made, it has three layers of puff pastry, two layers of pastry cream, and then topped with powdered sugar.
Alternatives to the traditional napoleon dessert can substitute the pastry cream for whipped cream. It may also be dusted with chocolate powder on top or topped with nuts, icing, or fondant. It may also be made with jam instead and then called a Bavarian slice.
No matter how it’s made, it’s delicious. However, we’re pretty biased about the recipe we’re sharing today.
For our Mini Chocolate Raspberry Napoleons, we combine two layers of puff pastry with a chocolate whipped cream and raspberry. It’s then topped with powdered sugar and a lemon raspberry curd. Naturally, the end result is pure bliss.
- 1 sheet puff pastry
- 36 fresh large raspberries
- Homemade Whipped Topping
- 3 Tbsp sweetened cocoa powder
- 1 tbsp sugar
- 2 tsp vanilla extract
- 1/8 cup powdered sugar
- 1/4 cup Lemon Raspberry Curd
- Thaw puff pastry according to box directions.
- Preheat oven to 400 degrees F.
- Once thawed, lay out flat. Cut along divides for three large rectangles.
- Then cut each rectangle into 3 even squares.
- Lastly, cut each square into 4 pieces. (You should end up with 36 small pieces of puff pastry)
- Place pieces onto a baking sheet and bake according to box directions.
- Remove from oven and let cool.
- In a medium bowl, combine homemade whipped topping with cocoa powder, sugar, and vanilla.
- Whip until stiff peaks form.
- Once puff pastries are cooled, use a knife and slice each one in half.
- Pipe chocolate whipped cream on each bottom pastry.
- Add one raspberry on top.
- Add another layer of chocolate cream.
- Carefully place top of puff pastry on and gently sift powdered sugar on top.
- Drizzle lemon raspberry curd onto of powdered sugar.
- Serve immediately. (*See Notes)
The chocolate whipped cream and puff pastry can be made up to 24 hours in advance. However, you should not fully make the mini napoleons until less than 3 hours ahead of time as puff pastry will loose it's crunchiness the longer it is exposed to the cream.
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