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Miniature Napoleons Recipe

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Miniature Napoleons Recipe
Miniature Napoleons Recipe photo by Taste of Home
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Miniature Napoleons Recipe

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Publisher Photo
It can be a challenge to come up with an elegant dessert that works well for a cocktail party. These impressive, bite-size sweets are easy to eat while mingling.—Taste of Home Test Kitchen
MAKES:
54 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + freezing
MAKES:
54 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + freezing

Ingredients

  • 6 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup 2% milk
  • 1 large egg yolk, beaten
  • 2 tablespoons butter, divided
  • 1/2 teaspoon vanilla extract
  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup heavy whipping cream
  • 2 ounces semisweet chocolate, chopped

Directions

In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 1 minute longer.
Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Stir in 1 tablespoon butter and vanilla. Cool to room temperature without stirring. Refrigerate until chilled.
Unfold puff pastry; place on an ungreased baking sheet. Prick dough thoroughly with a fork. Bake according to package directions. Remove to a wire rack to cool
In a small bowl, beat cream until stiff peaks form. Fold into custard. Use a fork to split pastry in half horizontally. Spread filling over the bottom half; replace top. Cover and freeze for 4 hours or until firm.
Cut into 1-1/2-in. x 1-in. rectangles. In a microwave, melt chocolate and remaining butter; stir until smooth. Drizzle over pastries. Freeze until serving. Yield: 4-1/2 dozen.
Originally published as Miniature Napoleons in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p35

Nutritional Facts

1 each: 49 calories, 3g fat (1g saturated fat), 8mg cholesterol, 32mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 6 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup 2% milk
  • 1 large egg yolk, beaten
  • 2 tablespoons butter, divided
  • 1/2 teaspoon vanilla extract
  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup heavy whipping cream
  • 2 ounces semisweet chocolate, chopped
  1. In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 1 minute longer.
  2. Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Stir in 1 tablespoon butter and vanilla. Cool to room temperature without stirring. Refrigerate until chilled.
  3. Unfold puff pastry; place on an ungreased baking sheet. Prick dough thoroughly with a fork. Bake according to package directions. Remove to a wire rack to cool
  4. In a small bowl, beat cream until stiff peaks form. Fold into custard. Use a fork to split pastry in half horizontally. Spread filling over the bottom half; replace top. Cover and freeze for 4 hours or until firm.
  5. Cut into 1-1/2-in. x 1-in. rectangles. In a microwave, melt chocolate and remaining butter; stir until smooth. Drizzle over pastries. Freeze until serving. Yield: 4-1/2 dozen.
Originally published as Miniature Napoleons in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p35

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Reviews forMiniature Napoleons

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aug2295 User ID: 4631582 172884
Reviewed Jan. 1, 2014

"These were fantastic and pretty simple to prepare. I used white chocolate because it's what I had, came out perfect. I don't think the recipe made 54,though. I guess i could have cut them smaller, but I would say this made about 20."

MY REVIEW
popoaggie User ID: 2713833 173927
Reviewed Dec. 31, 2013

"Love them. Served them with fresh raspberries and fresh mint leaves. Will make them again."

MY REVIEW
7833louis User ID: 1040763 113850
Reviewed Dec. 30, 2011

"OMG!, if the French knew about these they would start consulting American cookbooks!"

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