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Waffle Napoleons with Raspberry Cream
A classic French dessert, napoleons are traditionally made by layering crisp puff pastry with rich pastry cream, topped with a thin icing or dusting of confectioners� sugar. Our contemporary version layers heart-shaped waffles with a raspberry cream filling. It�s the perfect dish for a special brunch.

2 pints raspberries
2/3 cup sugar, plus more as needed
2/3 cup heavy cream
2/3 cup plain low-fat yogurt
18 heart-shaped buttermilk waffles (see related
recipe at right)
Confectioners� sugar for garnish
Raspberries and blueberries for garnish



In a food processor, combine the raspberries and the 2⁄3 cup sugar, and pulse until the berries have broken down and the mixture is liquefied. Pass the mixture through a fine-mesh sieve set over a bowl, pressing with a spatula. Taste and add more sugar, if needed. Transfer 2⁄3 cup of the puree to a small bowl; reserve the remaining puree for garnish.

Add the cream and yogurt to the 2⁄3 cup puree and stir to combine. Transfer the mixture to a chilled thermo whipper canister and assemble according to the manufacturer�s instructions. Refrigerate for at least 30 minutes or up to 2 hours.

For each napoleon, place 1 heart-shaped waffle on a plate. Shake the thermo whipper canister back and forth 4 to 6 times, then dispense a small amount of the raspberry cream into a bowl to test the consistency. If the cream doesn�t hold its shape, shake the canister again. Dispense about 2 Tbs. raspberry cream onto the waffle. Repeat the layering, then top the second layer with another waffle. Garnish the napoleons with confectioners� sugar, the reserved raspberry puree, raspberries and blueberries. Serves 6.

Williams-Sonoma Kitchen
Buttermilk Waffles

3 eggs, separated
1 1/2 cups buttermilk
8 Tbs. (1 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3 Tbs. sugar



Preheat a waffle maker according to the manufacturer�s instructions.

In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter and vanilla until blended. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.

In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold half of the egg whites into the batter, then carefully fold in the remaining whites.

Cook the waffles according to the manufacturer�s instructions. Makes eight 4-inch waffles.