Strawberry Napoleons

Layers of delectable pastry cream and fresh strawberries sandwiched between flaky puff pastry that melts in your mouth. A dessert elegant enough to impress guests but so easy you don’t need an excuse to make them for yourself.

Every weekday I have a standing date with Clinton Kelly, Mario Batali, Michael Symon, Daphne Oz and Carla Hall. You know, from the tv show The Chew.

The Chew is one of those can’t miss food shows. Every hour-long episode is packed with food, food and more food! Don’t know what’s for dinner tonight? Tune into The Chew. That’s where I find out what’s going to be on my dinner table that night. And where I also find my dessert, side dish, pasta, 5-minute, healthy makeovers and everything-in-between recipes.

All summer-long, ABC’s The Chew is your one-stop shop for everything food. From grilling and outdoor entertaining to road trips and picnics, The Chew is dishing out the most sizzling, mouth-watering meals to satisfy your summer cravings!

Here’s Carla Hall making these very same Strawberry Napoleons! I use fresh, macerated strawberries in my version, for hers she makes a strawberry compote.

Strawberry Napoleons

Rating: 51

Yield: 6 to 8 Napoleons

Strawberry Napoleons

Layers of delectable pastry cream and fresh strawberries sandwiched between flaky puff pastry that melts in your mouth.


Pastry Cream:
1 cup whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup corn starch
1/2 teaspoon Salt
4 egg yolks, at room temperature
2 tablespoons unsalted butter, cubed
2 teaspoons vanilla extract
1 pound strawberries, sliced
1/4 cup granulated sugar
1 package puff pastry (two sheets)
melted butter
coarse salt
1 + 1/2 cups confectioners' sugar
2 + 1/2 tablespoons Water
2 teaspoons fresh lemon juice
2 ounces melted chocolate, for drizzling over top


    Make the pastry cream:
  1. Heat the milk and cream in a sauce pot over medium-low until it steams. Whisk in the sugar, cornstarch and salt and bring to a boil.
  2. Add the egg yolks to a small bowl and slowly whisk in 1/2 cup of the hot milk to temper then slowly pour this back into the pot and continue to whisk bringing it back up to a boil. Continue whisking and cooking over medium-low heat about 5 minutes until thickened.
  3. Strain the pastry cream through a fine mesh strainer into a clean bowl with the cubed butter in it. Stir until the butter melts then stir in the extract.
  4. Press a piece of plastic wrap onto top of cream to prevent a skin from forming and chill.
  5. Toss the strawberries with 1/4 cup sugar and let sit at room temperature.
  6. Cook the pastry:
  7. Preheat oven to 375 degrees F. Place pastry dough on a lightly floured surface and cut into 24 rectangles. Transfer to 2 parchment lined baking sheets, prick each piece a few times with a fork, brush with melted butter and sprinkle with salt. Bake until golden brown and flaky 12 - 14 minutes. Remove from oven and allow to cool completely.
  8. Make the icing:
  9. In a medium bowl, whisk confectioners' sugar with the water and lemon juice adding a little bit of each at a time until you get the right consistency
  10. Spread a thin layer of icing on the top of 6 or 8 pieces of puff pastry (you can use 3 or 4 pieces for each - if you use 3 you can make 8 of them - if you use 4 you can make 6). Fill a plastic sandwich bag with the chocolate, cut off a corner and drizzle thin, horizontal lines of chocolate over the icing widthwise. Drag a toothpick across perpendicular to the chocolate in alternating directions.
  11. Assembly:
  12. Place a piece of puff pastry on a plate and top with a layer of pastry cream. Add another layer of puff pastry and top with strawberries - you can add one more layer with more puff pastry or skip this layer and add the decorated top layer. Repeat.
  13. These are best eaten fresh - you can assemble them as needed. Create a collar out of foil to hold their shape and chill until ready to serve.


Adapted from The Chew

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

I’m always looking for new ways to spice up my Summer dishes, and ABC’s The Chew serves up everything from grilling and outdoor entertaining to road trips and picnics. Watch weekdays 1e|12p|c on ABC to see what celebrity chefs Mario Batali, Michael Symon, and Carla Hall, lifestyle expert Clinton Kelly and fresh face of healthy living Daphne Oz are dishing out to inspire you this Summer.

This is a sponsored conversation written by me on behalf of ABC’s The Chew. The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of ABC’s The Chew. The opinions and text are all mine.

Subscribe Here

Enter your email address:

Delivered by FeedBurner



  1. says

    These photos of your napoleons look like a feature from a food magazine! Who needs the Chew when we have Cinnamon Spic eand EverythingNice? :) I watch very little tv, which is probably why I have never heard of The Chew. I may have to check it out. :)

  2. says

    These are gorgeous! I love how towering they are…to big to fit in your mouth in one bite but just glorious. Worthy of a high end pastry shop.

Leave a Reply

Your email address will not be published. Required fields are marked *