Strawberry Napoleon is a delicious dessert to make in spring and summer when strawberries are at their tastiest. The strawberry napoleon is also perfect for birthdays or ceremonies, and it is very easy to make. You can prepare it in no time because it uses ready-made puff pastry and you won’t have to struggle to make homemade puff pastry. The only thing I recommend is to prepare the pastry cream the day before so it has time to rest in the fridge and become nice and firm. The napoleon with pastry cream and strawberries is perfect as an after-meal treat or snack, and if you are intolerant or vegan, try the VEGAN STRAWBERRY NAPOLEON. I also suggest looking at other STRAWBERRY DESSERTS as I am sure you’ll find other delightful recipes to try. Now let’s see how to make the strawberry napoleon, and if you try it, let me know. Barbara

I recommend trying other recipes with strawberries:

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 8
Cooking methods: Oven, Stove
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients to Prepare the Strawberry Napoleon

3 Egg Yolks
5.3 oz Sugar
5.3 tbsp Cornstarch
1 Vanilla Bean
2.1 cups Milk
1 pinch Salt
1 Lemon
1 Rectangular Puff Pastry
2 tbsp Butter
to taste Brown Sugar
1.1 lbs Strawberries
1 tbsp Granulated Sugar

How to Prepare the Strawberry Napoleon

Let’s start preparing the Strawberry Napoleon. First, prepare the pastry cream. Separate the eggs and pour the yolks into a saucepan large enough to hold all the milk later. Whisk the yolks and add sugar, whisk for a couple of minutes to make them fluffy.
Add the cornstarch and continue whisking to remove any lumps.
Gradually add the milk and let it incorporate.
Add the vanilla essence.
And the grated lemon zest.
Place on the heat and keep stirring until it comes to a boil and thickens.
Remove from heat, pour the cream into a plate, cover with cling film to prevent a skin from forming, let it cool, and then store it in the fridge.
When the cream is cold and thick, you can start preparing the remaining ingredients. Cut the puff pastry into two parts.
Poke it with a fork.
Brush it with melted butter.
And sprinkle with brown sugar, bake in a preheated static oven at 355°F for about 15 minutes until it is puffed and golden. When cooked, remove from the oven and let it cool.
Clean the strawberries, remove the leaves, wash them, and cut them into small pieces.
Place them in a bowl, add granulated sugar, mix, and let them rest.
Now that everything is ready, we can assemble the Strawberry Napoleon. Take the cream from the fridge and stir it with a teaspoon to make it creamy, then put it in a pastry bag with a star nozzle.
Place a piece of puff pastry on the serving plate and use a fork to break any large bubbles if there are any.
Add dollops of pastry cream.
Half of the strawberries
And cover with the second puff pastry.
Cover with the remaining pastry cream.
And the remaining strawberries.
Store the Strawberry Napoleon in the fridge until it’s time to serve.