Napoleon Cream Recipe
These Napolean Creams make a dreamy dessert ! Though a bit time consuming to make, you'll want to make these vanilla pudding and crescent roll,chocolate and cream dessert over and over again ! Just try and tell me ! Your suggestions for the Napolean Creams are most welcome !
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 package (about 3 ounces) vanilla pudding and pie filling mix
2 egg yolks 1 cup milk
1 package refrigerated crescent dinner rolls
1 cup cream for whipping
1 cup sifted 10X (confectioners' powdered) sugar
2 tablespoons water
1 envelope (1 ounce) liquid unsweetened chocolate
Directions
Place pudding mix in a medium size saucepan; beat in egg yolks and milk.
Cook, following label directions.
Pour into a medium size bowl; chill.
While pudding chills, separate crescent roll dough into 4 rectangles; pinch together at perforations.
Place rectangles on a large cookie sheet.
Bake in moderate oven (375°) for 13 minutes,or until puffed and lightly golden; remove to wire racks; cool completely.
Trim edges of rectangles to straighten, then cut each into three 2 inch wide pieces with a sharp knife; split each piece to make 2 thin layers.
Beat cream until stiff in a medium size bowl; fold into chilled pudding.
Spread over 16 of the pastry rectangles; stack in pairs; top each with a plain rectangle.
Place on a wire rack set over wax paper.
Blend 10X sugar and water until smooth in a small bowl; spoon over rectangles to glaze lightly.
Snip a small hole in one corner of envelope of chocolate; slowly drizzle chocolate in parallel lines over glaze.
Using a wooden pick, draw across lines to pull chocolate to make tiny squares.
Chill desserts until serving time.
Cook, following label directions.
Pour into a medium size bowl; chill.
While pudding chills, separate crescent roll dough into 4 rectangles; pinch together at perforations.
Place rectangles on a large cookie sheet.
Bake in moderate oven (375°) for 13 minutes,or until puffed and lightly golden; remove to wire racks; cool completely.
Trim edges of rectangles to straighten, then cut each into three 2 inch wide pieces with a sharp knife; split each piece to make 2 thin layers.
Beat cream until stiff in a medium size bowl; fold into chilled pudding.
Spread over 16 of the pastry rectangles; stack in pairs; top each with a plain rectangle.
Place on a wire rack set over wax paper.
Blend 10X sugar and water until smooth in a small bowl; spoon over rectangles to glaze lightly.
Snip a small hole in one corner of envelope of chocolate; slowly drizzle chocolate in parallel lines over glaze.
Using a wooden pick, draw across lines to pull chocolate to make tiny squares.
Chill desserts until serving time.
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