From the demo: Modern French Cooking
Courtesy of Rose-Hélène Lemonnier Besone from Promenades Gourmandes
For 4 servings
4 sheets of « Brick », cut into 4 x 3 inch circles from each sheet, keep the scraps
1 basket raspberries, cleaned and dried
8 oz mascarpone
1/4 cup sugar
1 1/2 tablespoons vanilla bean paste
1/4 cup heavy cream
4 tablespoons good quality, melted butter
1/8 cup demerrara sugar
whipped cream, raspberry coulis, and thinly sliced mint for garnish
1. Heat the oven to 375°.
2. Whip the cream, starting on low speed. When frothy, add 1 tablespoon of sugar, increase speed, then add another tablespoon of sugar and beat until the cream forms stiff peaks.�
3. Beat the mascarpone with the rest of the sugar and the vanilla paste using either the paddle attachment of a stand mixer or a wooden spoon until smooth.
4. Gently fold the whip cream into the mascarpone mixture. Put the mixture in a piping bag and let the flavors meld in the refrigerator for at least an hour. �
5. Line a baking sheet with wax paper or a Silpat mat.
7. Brush each circle of brick and the scraps with the butter. Sprinkle the sugar on top of 1/3 of the circles and the scraps.
8. Bake until golden, around 8 minutes (check after 5).
To assemble —
Place a dollop of cream in the middle of the plate and place a non-sugared brick circle on top. Pipe the cream onto the brick leaving a 1/4 inch boarder. Put 5 raspberries on top of the cream and then a touch of cream on top of the raspberries to hold the next circle of brick. Repeat to have a total of three layers. Use the sugared brick as the top of the napoleon. Add a dollop of whip cream on top, drizzle some raspberry coulis, sprinkle with mint, and nestle a couple of brick scraps in the whip cream. Bon Appétit!
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