This will make a killer breakfast or killer dessert, you decide when to serve this…
Well, I served this for breakfast. I can explain why. Lately, my husband has been acting little weird oops not little, a little too much weird actually 😛 Every morning as soon as the alarm blares out, the first sentence that comes out of his mouth would be “Honey, could you please make me a killer breakfast?”. I am still not clear what he means by killer breakfast. But one thing was crystal clear that he was giving me signals of how tired and bored he was with the usual breakfast I serve. it’s big time I make him something different, or in his words a killer one. Hence, my search for killer breakfast had begun a few days ago.
At first, I ignored his killer breakfast request, but when I started getting this request every morning I couldn’t just ignore it. I took this as a challenge and finally made him a killer breakfast yesterday morning.
Obviously, I don’t want to spend too much time cooking in the morning as I am too lazy to cook in the morning. The main reason why I picked this recipe is that this recipe called for zero cooking time, in fact it’s baked. You just need a pack of puff pastry, whipped cream and strawberry and you could make a killer breakfast or dessert in no time.
If you have more time or if you are in a real mood to make a heavy breakfast, then you should consider making homemade buttermilk pancakes that I make often during weekends and serve this as the dessert.
Strawberry Napoleon
Ingredients:
- Puff pastry sheets, thawed at room temperature- 1
- Whipped topping or heavy cream whipped- 1 cup
- Confectioners sugar- 1/4 cup
- Milk- 1 tsp
- Strawberries sliced- 1 cup
- Semi-sweet chocolate or chips, melted- 1/4 cup
Instruction:
Baking Puff pastry sheets:
- Preheat the oven to 400 degrees F.
- If using frozen puff pastry sheet, thaw it at room temperature for 30 minutes.
- You could even defrost the frozen puff pastry sheets for 1- 2 minutes in a microwave, make sure not to burn the sheets or cook it.
- Unfold the pastry sheet on a lightly floured surface.
- Cut into 3 equal strips or rectangle shape along the fold marks.
- Lightly grease a baking sheet or line with parchment paper.
- Place the cut pastry sheet on the baking sheet.
- Bake for 15 minutes or until golden.
- Let it cool down.
Making sugar mixture:
- In a small bowl, stir confectioners sugar and 1 tsp milk, keep aside.
How to whip cream:
- If you are using whipping cream or heavy cream, then you need to whip the cream.
- You could use a hand whisk or electric hand mixer or even stand mixer fitted with a beater attachment to whip cream.
- Use chilled cream, chilled steel or glass bowl and chilled beaters or whisk for better results.
- Place the bowl you are using for whipping the cream and the whisk or beater in the freezer for 15 minutes before using it.
- Place the bowl with the cream in a large “ice-water bowl” so that the cream remains cold while you whip.
- Beat the cream on low speed first, then increase the speed slowly and beat the cream.
- If you are adding sugar or any other flavorings, add them while you whip it.
- Stop whipping the cream when the cream has doubled in volume and forms stiff peaks.
- Make sure not to over whip the cream as it will start to curdle and turn into butter.
- Use the whipped cream immediately, if not cover and refrigerate for up to 24 hours.
How to melt chocolate:
- If you have a double boiler use that to melt the semi-sweet chocolate or chips.
- If you don’t have one, half fill the saucepan with water and boil the water.
- Take a glass bowl that sits well on the saucepan, add the semi-sweet chocolate chips in it.
- Place the glass bowl with chocolate on the boiling water and keep stirring the chocolate chips.
- The chocolate will start to melt.
- Remove the bowl from the water and keep aside.
How to assemble:
- Using a sharp knife, cut each of the baked pastry sheets into 2, total of 6 slices.
- Take one of the puff pastry slices.
- Spread confectioners sugar mixture on the puff pastry.
- Spread 1 to 2 tbsp of whipped topping or cream on the puff pastry.
- Top with 3 or 4 strawberry slices.
- Repeat this until you make 3 puff pastry layers.
- After layering, drizzle melted chocolate on top of the puff pastry.
- With 1 puff pastry sheet, you could make 2 strawberry napoleon.
- Use more of the puff pastry sheets to make more.
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- Puff pastry sheets, thawed at room temperature- 1
- Whipped topping or heavy cream whipped- 1 cup
- Confectioners sugar- ¼ cup
- Milk- 1 tsp
- Strawberries sliced- 1 cup
- Semi-sweet chocolate or chips, melted- ¼ cup
- Preheat the oven to 400 degrees F.
- If using frozen puff pastry sheet, thaw it at room temperature for 30 minutes.
- You could even defrost the frozen puff pastry sheets for 1 to 2 minutes in a microwave, make sure not to burn the sheets or cook it.
- Unfold the pastry sheet on a lightly floured surface.
- Cut into 3 equal strips or rectangle shape along the fold marks.
- Lightly grease a baking sheet or line with parchment paper.
- Place the cut pastry sheet on the baking sheet.
- Bake for 15 minutes or until golden.
- Let it cool down.
- In a small bowl, stir confectioners sugar and 1 tsp milk, keep aside.
- If you are using whipping cream or heavy cream, then you need to whip the cream.
- You could use a hand whisk or electric hand mixer or even stand mixer fitted with a beater attachment to whip cream.
- Use chilled cream, chilled steel or glass bowl and chilled beaters or whisk for better results.
- Place the bowl you are using for whipping the cream and the whisk or beater in the freezer for 15 minutes before using it.
- Place the bowl with the cream in a large "ice-water bowl" so that the cream remains cold while you whip.
- Beat the cream on low speed first, then increase the speed slowly and beat the cream.
- If you are adding sugar or any other flavorings, add them while you whip it.
- Stop whipping the cream when the cream has doubled in volume and forms stiff peaks.
- Make sure not to over whip the cream as it will start to curdle and turn into butter.
- Use the whipped cream immediately, if not cover and refrigerate for up to 24 hours.
- If you have a double boiler use that to melt the semi-sweet chocolate or chips.
- If you don't have one, then half fill the saucepan with water and boil the water.
- Take a glass bowl which sits well on the saucepan, add the semi-sweet chocolate chips in it.
- Place the glass bowl with chocolate on the boiling water and keep stirring the chocolate chips.
- The chocolate will start to melt.
- Remove the bowl from the water and keep aside.
- Using a sharp knife, cut each of the baked pastry sheets into 2, forming a total of 6 slices.
- Take one of the puff pastry slice.
- Spread confectioners sugar mixture on the puff pastry.
- Spread 1 to 2 tbsp of whipped topping or cream on the puff pastry.
- Top with 3 or 4 strawberry slices.
- Repeat this until you make 3 puff pastry layers.
- After layering, drizzle melted chocolate on top of the puff pastry.
- With 1 puff pastry sheet you could make 2 strawberry napoleon.
- Use more of the puff pastry sheets to make more.
