“Shorty Swing My Way”- Palmier Cookie Napoleon with Blueberry Sugar, Whipped Cream and Strawberries
Last night I had the pleasure of working alongside the Executive Chef from Asia de Cuba and his talented Sous Chefs. I learned incredible techniques that I can’t wait to put to use in my own kitchen.
One of the recipes last night was a Berry Napoleon. This simply delish and easy recipe was on my mind all night. So I figured, what’s a better way to start a Thursday morning than with making dessert for breakfast?
What You Need:
1 Sheet of Puff Pastry (thawed)
Blueberry Sugar (granulated sugar or cinnamon sugar would work great too)
Powdered Sugar (for dusting)
1 Egg White (for egg wash)
Sliced Strawberries (or berry of choice)
Whipped Cream (I also made a stack with greek yogurt!)
Pre-heat oven to 200 Degrees
1. Lightly brush the egg white wash on one side of the puff pastry dough. Sprinkle the dough with your sugar of choice (don’t be too modest with the sugar). Then, starting on one end, begin to roll the dough into a tight log. It should begin to look like a spiral on the ends of the log.
2. Next, place the dough in the freezer just for a few minutes to stiffen. Meanwhile, dust your countertop with powdered sugar. Then, remove the log from the freezer and slice into 1/2” thick rounds.
3. Coat each round with powdered sugar. Then, roll each dough round into a 3” wide disk. When rolling the dough out, be sure to roll then rotate, roll then rotate. This will ensure that your dough stays in a circle and is evenly rolled out.
4. Place the disks on a silpat or greased cookie sheet and place in the oven for about 15-20 minutes. About half way through baking, flip the disks over. Towards the end of the baking, turn the oven up to 350 degrees and allow the cookies to slightly brown. Then, remove from oven and place cookies on cooling rack.
5. Once the cookies are cooled, begin to build your napoleon. Place a small dollop of cream or greek yogurt on the plate. Then, place a cookie on top (this will keep the tower from shifting. Next, arrange the berries on the cookie and place a dollop of cream or yogurt on the berries. Top with another cookie then repeat until you have a short stack.
6. Dust with powdered sugar or garnish with a drizzle of caramel!
Now, here’s the question, who wants to take me to Asia de Cuba?!
