Strawberry Napoleon

I love desserts… and I love chocolate but I try not to eat too many so as to not negate the workout I do everyday. But sometimes, the temptation is too grand like today. As I was browsing through one of my latest acquisition, I just could not resist those recipes I was seeing. So instead of drulling about them, I just decided to pick one, and make it into reality. The recipe is called Harmonie in “La Duree”book, but since I altered it quite a bit I will call it strawberry napoleon. It is fairly easy I think, though the macarons may give some problems to a few people.

For this recipe you will need: 6 oz. of almond mill, 8 oz. of powdered sugar, 5 egg whites, 10 oz. of granulated sugar, fresh strawberries, 3 oz. of butter, 2 cups of milk, 4 egg yolks, 1 Tbsp. of corn starch, seedless strawberry jam, strawberry flavoring, food coloring.

Place the milk into a middle-sized saucepan, and cook the milk until it boils. In a large bowl, beat the 4 egg yolks with 4 oz. of sugar, and beat until it doubles in volume and changes color. Add the cornstarch and mix well. Pour in the warm milk and blend well. Place the content in a saucepan and bring to boil until the milk is becoming a cream, a pudding. Add 2 Tbsp of strawberry jam, the butter, 2 drops of red food coloring, and 1 tsp of strawberry flavoring. Mix well, and set aside.

While the cream is cooling, fix the base of the cake: The Macarons. This recipe yields about 12-14  big size macarons.

First turn your oven to 320. In the bowl of your mixer, put the 5 egg whites and turn your mixer to high speed. When the egg whites start foaming, slowly add the 7 oz of granulated sugar. Keep beating the egg whites until they start making stiff peaks.  In another bowl, mix the powdered sugar and the almond mill until it is well blended. Slowly add this mixture to the egg whites dusting it a bit at a time and mixing. Be careful not to overmix so that the egg whites won’t deflate. Add 2 drops of red food coloring, and mix.

Draw 12 to 14 circles of 3 inches on a parchment paper. Place that paper on a baking sheet. Fill up a pastry bag with  the egg whites mixture, and pipe the meringue onto those circles. Bake in warm oven between 15 to 20 minutes. The macarons should not be sticking to the paper when you lift them. If they do, cook them a little longer.

To assemble, place one macaron upside down on a small plate, pipe the cream in it, cover with another macaron, pipe more cream and lay your strawberry slices on top to your liking. Yum Yum!!

Bon Appetit and Happy Cooking!!!