Dessert Napoleon



Package puff pastry;
250 ml pastry cream;
60 gr. sour cream;
50 gr. Of powdered sugar;
1 vanilla;
Powdered sugar for sprinkling;

Baking the puff pastry.
For this purpose you have two options:
1. If you want the puff dough not to rise and be slightly crunchy as on the photos, Pierce the dough with a fork before baking. Top the cover with baking paper and then place another tray that pushes the dough not to rise.

2. If you want to rise like a normal puff pastry, only slightly riddled with fork and do not place a tray on top during baking.

When the dough is baked, remove the tray on top and carefully remove the baking paper. Sprinkle with powdered sugar and return to oven for a few more minutes.
Then remove the pan from the oven, cut the desired size squares and leave to cool.

Take a bowl and beat the cream with the vanilla. Once you have a solid cream and while stirring start adding the sour cream with powdered sugar. Let the cream to cool, then pour in Posh and it is time to assemble the dessert.

When everything is ready, add some cream onto the puff pastry squares and add strawberry pieces, then add another layer of puff pastry and continue.

Bon apetit!


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