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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. Its 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
manufacturers instructions. Refrigerate for at least 30 minutes or up to 2
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 doesnt
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.
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 manufacturers 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
Cook the waffles according to the manufacturers instructions. Makes eight
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