Strawberry Rhubarb Napoleons and Lemon Cream

Strawberry Rhubarb Napoleons and Lemon Cream Recipe from France

Region / culture: France | Servings: This recipe makes 6.

Introduction

Strawberry Rhubarb Napoleons and Lemon Cream

Strawberry Rhubarb Napoleons with Lemon Cream is a delightful and elegant dessert that combines the tartness of rhubarb with the sweetness of strawberries, all layered between flaky puff pastry. The addition of lemon cream adds a refreshing and creamy element to this delicious treat.

History

The combination of strawberries and rhubarb has been a classic pairing in desserts for centuries. Rhubarb, with its tart flavor, is often paired with sweeter fruits like strawberries to balance out the taste. The addition of puff pastry in this recipe gives the dessert a light and flaky texture, making it a perfect treat for any occasion.

Ingredients

Filling

1 lb (454 g) rhubarb, cut into 0.25-inch thick slices (about 3 cups)
0.5 cup firmly packed light brown sugar
0.25 tsp cinnamon
1.5 tsp fresh lemon juice
1 pt (473 ml) strawberries
1 sheet frozen puff pastry (about 0.5 lb (227 g)), thawed
confectioners' sugar (garnish)

Lemon cream

0.5 cup well-chilled heavy cream
2 tbsp confectioners' sugar
3 tbsp sour cream
2 tsp freshly grated lemon zest
fresh lemon zest, removed with a vegetable peeler and cut into julienne strips (garnish)

How to prepare

Filling

In a heavy saucepan, combine all filling ingredients except strawberries and simmer over low heat, stirring occasionally, for 10 to 15 minutes, or until the rhubarb is soft and falling apart.
Transfer the mixture to a bowl and let it cool completely.
Hull the strawberries and cut them into 0.25 inch-thick slices (there will be about 2 cups).
Add the strawberries to the rhubarb mixture, tossing to combine well.
The filling can be made 1 day ahead and chilled, covered.
Bring the filling to room temperature before assembling the napoleons.
Preheat the oven to 375°F.
On a lightly floured surface, roll the pastry into a 14- by 10-inch rectangle, about 0.13 inch thick.
Cut the pastry into 4 strips, each measuring 14 by 2.5 inches.
Working with 1 pastry strip at a time, with the long side facing you, make three 4-inch-long parallelograms per strip, discarding the end scraps, for a total of 12 parallelograms.
Invert 2 baking sheets and arrange 6 parallelograms in one layer on each sheet.
Freeze the pastry for 15 minutes, or until firm.
Remove 1 baking sheet from the freezer and invert a metal cooling rack directly onto the pastry to cover the parallelograms completely.
The cooling rack will weigh down the pastry to form a decorative pattern.
Bake the pastry with the cooling rack in the middle of the oven until golden brown and cooked through, for 10 to 15 minutes.
Carefully remove the rack from the pastry and transfer the pastry to another rack to cool completely.
Bake the remaining pastry in the same manner.
The parallelograms can be made 4 days ahead and kept in an airtight container at room temperature.

Assembly

Arrange 6 parallelograms, design sides up, on dessert plates and top each with about 0.5 cup of filling.
Place the remaining 6 parallelograms, design sides up, on top of the filling and sprinkle with confectioners' sugar.
Serve the napoleons with lemon cream.

Lemon cream

In a bowl with an electric mixer, beat the heavy cream with sugar until it holds soft peaks.
Fold in the sour cream and lemon zest.
The lemon cream can be made 1 hour ahead and chilled, covered.
Whisk the cream lightly before serving.
Serve the cream garnished with zest.

Variations

Substitute the strawberries with raspberries or blackberries for a different flavor profile.
Add a sprinkle of chopped nuts on top for added crunch.
Drizzle a balsamic reduction over the napoleons for a tangy twist.

Cooking Tips & Tricks

Be sure to let the rhubarb mixture cool completely before assembling the napoleons to prevent the puff pastry from becoming soggy.

- When rolling out the puff pastry, make sure it is evenly thick to ensure even baking.

- To create a decorative pattern on the pastry, use a metal cooling rack to weigh down the pastry while baking.

- Serve the napoleons immediately after assembling to prevent the pastry from becoming soggy.

Serving Suggestions

Serve the napoleons with a dollop of lemon cream on top and garnish with lemon zest strips for a beautiful presentation.

Cooking Techniques

Simmer the rhubarb mixture over low heat to ensure the rhubarb is soft and falling apart.

- Use a metal cooling rack to create a decorative pattern on the puff pastry while baking.

Ingredient Substitutions

Use frozen rhubarb if fresh rhubarb is not available.

- Substitute the puff pastry with phyllo dough for a lighter texture.

Make Ahead Tips

The filling can be made 1 day ahead and chilled, covered.

- The parallelograms can be made 4 days ahead and kept in an airtight container at room temperature.

- The lemon cream can be made 1 hour ahead and chilled, covered.

Presentation Ideas

Arrange the napoleons on dessert plates with a dusting of confectioners' sugar and a sprig of fresh mint for a beautiful presentation.

Pairing Recommendations

Serve the napoleons with a glass of sparkling wine or a cup of hot tea for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover napoleons in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 350°F for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Strawberry Rhubarb Napoleons with Lemon Cream contains approximately 300 calories.

Carbohydrates

Each serving of Strawberry Rhubarb Napoleons with Lemon Cream contains approximately 40 grams of carbohydrates.

Fats

Each serving of this dessert contains approximately 15 grams of fat.

Proteins

Each serving of this dessert contains approximately 2 grams of protein.

Vitamins and minerals

This dessert is a good source of vitamin C, thanks to the strawberries and lemon zest.

Alergens

This recipe contains dairy (heavy cream, sour cream) and wheat (puff pastry), which may be allergens for some individuals.

Summary

This dessert is a delicious treat that is relatively low in protein and high in carbohydrates and fats. It is a good source of vitamin C and provides a moderate amount of calories per serving.

Summary

Strawberry Rhubarb Napoleons with Lemon Cream is a delicious and elegant dessert that combines the tartness of rhubarb with the sweetness of strawberries, all layered between flaky puff pastry. The addition of lemon cream adds a refreshing and creamy element to this delightful treat. Enjoy this dessert for a special occasion or as a sweet ending to any meal.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day, the sun shining brightly and the birds singing in the trees. I had just finished picking some fresh strawberries and rhubarb from my garden, and I was feeling inspired to create something delicious with them.

As I was flipping through an old cookbook that had belonged to my mother, I came across a recipe for Strawberry Rhubarb Napoleons and Lemon Cream. The picture in the book looked absolutely mouthwatering, and I knew I had to give it a try.

I had never made Napoleons before, but I was up for the challenge. The recipe called for layers of flaky puff pastry, sweet strawberry-rhubarb compote, and tangy lemon cream. It seemed like the perfect dessert to showcase the flavors of summer.

I gathered all of the ingredients I would need and got to work in the kitchen. I started by making the strawberry-rhubarb compote, cooking the fruit down with sugar and a squeeze of lemon juice until it was thick and syrupy. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished product.

Next, I rolled out the puff pastry and cut it into squares, baking them until they were golden and crispy. As they cooled, I whipped up a batch of lemon cream, using fresh lemon zest and juice to give it a bright, citrusy flavor.

Finally, it was time to assemble the Napoleons. I layered the pastry squares with the strawberry-rhubarb compote and lemon cream, creating a tower of sweet and tart deliciousness. The colors of the fruit and cream looked beautiful against the golden pastry, and I knew I had created something truly special.

I served the Napoleons to my family that evening, and their faces lit up with delight as they took their first bite. The combination of flavors was perfect – the sweetness of the strawberries and rhubarb balanced by the tangy lemon cream, all held together by the flaky pastry.

From that moment on, the recipe for Strawberry Rhubarb Napoleons and Lemon Cream became a staple in my kitchen. I would make it for special occasions, dinner parties, or just when I wanted to treat my loved ones to something delicious.

Over the years, I have shared the recipe with friends and neighbors, passing on the tradition of making Napoleons with fresh, seasonal ingredients. Each time I make the dessert, I think back to that warm summer day when I first discovered the recipe and how it has brought joy to so many people since.

I am grateful for the culinary adventures that have brought me to this point, where I can create delicious dishes like the Strawberry Rhubarb Napoleons and Lemon Cream. Cooking has always been a passion of mine, and I am thankful for the knowledge and inspiration I have gained from the people and places that have shaped my culinary journey.

As I sit here now, reminiscing about that fateful day in the kitchen, I am filled with gratitude for the joy that cooking has brought me over the years. I look forward to many more culinary adventures in the future, and I can't wait to see where my love of food will take me next.