Raspberry Chocolate Buttercream Napoleons

Raspberry Chocolate Buttercream Napoleons. Frozen puff pastry makes this a much easier dessert to prepare while thoroughly impressing your guests.

Raspberry Chocolate Buttercream Napoleons

Originally published Nov. 2009.

This is another of what I call a fridge cleaner recipe.

That’s because it started with leftover puff pastry and buttercream frosting that I had in my refrigerator at the time. A few fresh or frozen raspberries and a little chocolate ganache later and voila!

This melt-in-your-mouth napoleon that is fit for any fancy dinner party or as a special treat to be shared by two.

I’m sure you’ll find someone willing to spend a little chocolate time with you. Meanwhile,  if not, maybe this dessert might be good bait! 😉

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Be sure to browse this incredible collection of Favourite Chocolate Recipes from the past 18 years on Rock Recipes.

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Raspberry Chocolate Buttercream Napoleons

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Raspberry Chocolate Buttercream Napoleons. Frozen puff pastry makes this a much easier dessert to prepare while thoroughly impressing your guests.

Makes 6  large Napoleons

One large package frozen puff pastry, 2 sheets. (1 lb package)

!For the Chocolate Buttercream Frosting.

1 cup sugar
1/3 cup water

1/2  pound chocolate, chopped in small pieces
1/4 cup butter

3 egg whites at room temperature
¼ tsp cream of tartar
1 tsp vanilla extract
Pinch salt

1 cup softened unsalted butter

!You will also need

2 pints fresh raspberries (Approximately)

Preheat oven to 400 degrees F.

First cut each sheet of puff pastry into 6 equal sized rectangles (12 total). You may have to roll the pastry out a little using a rolling pin depending on the size of the sheets.

Place the pastry rectangles about an inch apart on parchment lined baking sheet. Pastry should be as cold as possible before baking so if it has warmed up to room temperature, place cookie sheet in the refrigerator for 20 minutes before baking.

Bake for about 12 to 15 minutes or until pastry is golden brown. Cool pastry completely before continuing.

Chocolate Buttercream Frosting

Combine the water and sugar and bring to a boil.

Continue to boil over medium heat without stirring until the mixture reaches 240 degrees on a candy thermometer.

Meanwhile beat together the egg whites to stiff peaks

Slowly pour in the sugar syrup hitting the side of the bowl and not the beaters.

Continue beating the frosting for 10-15 minutes until the meringue is completely cool.

When completely cool, slowly begin to add the softened butter  a few the tablespoons at a time

Beat until smooth after each addition.

Combine the 1/2 lb of chocolate 1/4 cup butter and melt in a double boiler.

Add to the meringue mixture and beat well until frosting reaches a spreadable consistency. This may take 15 minutes or so and you may have to chill the frosting for several minutes before beating it again to get it to stiffen. Alternatively, you can place the frosting bowl in an ice bath while continuing to beat constantly until the icing stiffens sufficiently.

Using a piping bag pipe a layer of buttercream frosting onto half of the pastry layers. Add a layer of

whole frozen or fresh raspberries

pipe an additional layer of buttercream frosting over the raspberries and top with another layer of pastry. Top all 6 pastries with Chocolate Ganache and serve.

Chocolate Ganache

1/4 cup whipping cream
1 cup dark chocolate chips

Melt together gently in a small saucepan over low heat until smooth.

Raspberry Chocolate Buttercream Napoleons. Frozen puff pastry makes this a much easier dessert to prepare while thoroughly impressing your guests.

Makes 6  large Napoleons

One large package frozen puff pastry, 2 sheets. (1 lb package)

!For the Chocolate Buttercream Frosting.

1 cup sugar
1/3 cup water

1/2  pound chocolate, chopped in small pieces
1/4 cup butter

3 egg whites at room temperature
¼ tsp cream of tartar
1 tsp vanilla extract
Pinch salt

1 cup softened unsalted butter

!You will also need

2 pints fresh raspberries (Approximately)

Preheat oven to 400 degrees F.

First cut each sheet of puff pastry into 6 equal sized rectangles (12 total). You may have to roll the pastry out a little using a rolling pin depending on the size of the sheets.

Place the pastry rectangles about an inch apart on parchment lined baking sheet. Pastry should be as cold as possible before baking so if it has warmed up to room temperature, place cookie sheet in the refrigerator for 20 minutes before baking.

Bake for about 12 to 15 minutes or until pastry is golden brown. Cool pastry completely before continuing.

Chocolate Buttercream Frosting

Combine the water and sugar and bring to a boil.

Continue to boil over medium heat without stirring until the mixture reaches 240 degrees on a candy thermometer.

Meanwhile beat together the egg whites to stiff peaks

Slowly pour in the sugar syrup hitting the side of the bowl and not the beaters.

Continue beating the frosting for 10-15 minutes until the meringue is completely cool.

When completely cool, slowly begin to add the softened butter  a few the tablespoons at a time

Beat until smooth after each addition.

Combine the 1/2 lb of chocolate 1/4 cup butter and melt in a double boiler.

Add to the meringue mixture and beat well until frosting reaches a spreadable consistency. This may take 15 minutes or so and you may have to chill the frosting for several minutes before beating it again to get it to stiffen. Alternatively, you can place the frosting bowl in an ice bath while continuing to beat constantly until the icing stiffens sufficiently.

Using a piping bag pipe a layer of buttercream frosting onto half of the pastry layers. Add a layer of

whole frozen or fresh raspberries

pipe an additional layer of buttercream frosting over the raspberries and top with another layer of pastry. Top all 6 pastries with Chocolate Ganache and serve.

Chocolate Ganache

1/4 cup whipping cream
1 cup dark chocolate chips

Melt together gently in a small saucepan over low heat until smooth.