Strawberry Pistachio Cream Napoleon Pastry Step-by-step instructions

Before you start

Before starting, make sure the puff pastry is thawed but still cold. Hull and slice the strawberries, chop the pistachios, and grate the white chocolate. Set out all ingredients and equipment.

Prepare a piping bag with a star tip for the mascarpone cream and another plain tip or a spoon for the pastry cream. Have a baking sheet lined with parchment ready.

Instructions

Prep the Components

1. 1Prepare the Strawberries and Pistachios
   Hull the strawberries and slice them into even rounds, about 1/4 inch thick. Finely chop the pistachios into small pieces, similar to coarse sand. Set both aside in separate bowls.
   Look for Strawberries are uniformly sliced and pistachios are finely chopped without large chunks.
   Tip Use a sharp chef's knife for clean strawberry slices and a rocking motion for the pistachios.
2. 2Grate the White Chocolate
   Using a box grater, grate the white chocolate into fine curls. Hold the block at a slight angle and use long strokes. Place the grated chocolate in a bowl and keep it in a cool spot.
   Look for Fine, fluffy white chocolate curls that resemble snow.
   Tip If the chocolate softens, chill it for 10 minutes before grating.

You should have neatly sliced strawberries, finely chopped pistachios, and a bowl of fluffy white chocolate curls. The strawberries should be dry and the pistachios uniform in size. This phase is about mise en place, so everything is ready to go.

Make the Creams and Pastry

3. 3Make the Vanilla Pastry Cream
   In a medium saucepan, heat the milk over medium heat until steaming but not boiling. Meanwhile, whisk the egg yolks and granulated sugar until pale, then whisk in the cornstarch. Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking, until it thickens and bubbles. Remove from heat and stir in the vanilla and cold butter.
   Look for The pastry cream is thick and smooth, with no lumps, and coats the back of a spoon.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Whisk constantly to prevent scorching. If lumps form, strain through a fine-mesh sieve.
4. 4Make the Pistachio Mascarpone Cream
   In a large bowl, beat the mascarpone, heavy cream, pistachio paste, and confectioners' sugar together until stiff peaks form. The mixture should hold its shape and be smooth and spreadable.
   Look for The cream is thick, glossy, and holds a firm peak when the whisk is lifted.
   Tip Keep everything cold for best results; chill the bowl and whisk beforehand.
5. 5Bake the Puff Pastry
   Preheat the oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface to an even 1/8-inch thickness. Cut into two equal rectangles. Place on a parchment-lined baking sheet and prick all over with a fork. Bake for 20 to 25 minutes, until golden brown and puffed. Cool completely on a wire rack.
   Look for The pastry is deeply golden, crisp, and has risen evenly.
   Tip Pricking prevents excessive puffing; for a flatter layer, press down gently with another baking sheet halfway through.

The pastry cream is thick, smooth, and glossy, with a vanilla aroma. The mascarpone cream holds stiff peaks and is pale green from the pistachio paste.

The puff pastry is golden and crisp, with a buttery smell filling the kitchen. Allow everything to cool completely before assembly.

Assemble and Finish

6. 6Assemble the First Layer
   Place one baked pastry rectangle on a serving platter. Transfer the pistachio mascarpone cream to a piping bag fitted with a star tip. Pipe rosettes in rows over the pastry, covering it completely. Spoon the vanilla pastry cream into another piping bag and pipe small dots or lines between the rosettes.
   Look for The pastry is covered with neat rosettes and cream lines, creating a pretty pattern.
   Tip If the creams are too soft, chill them for 15 minutes before piping.
7. 7Add Strawberries and Second Layer
   Arrange the sliced strawberries evenly over the piped creams. Place the second baked pastry rectangle on top, pressing gently to adhere.
   Look for The strawberries form an even layer and the top pastry sits securely.
   Tip Press gently to avoid squeezing out the cream.
8. 8Finish and Serve
   Dust the top with powdered sugar. Drizzle with the grated white chocolate and scatter the chopped pistachios over the surface. Let the assembled pastry rest for 20 minutes, then slice into portions with a serrated knife and serve.
   Look for The top is snowy with sugar, speckled with white chocolate and green pistachios.
   Tip Use a sharp serrated knife and wipe it clean between cuts for neat slices.

The first pastry layer is covered with rosettes and cream, topped with strawberries, and the second pastry layer is in place. The top is dusted with powdered sugar, drizzled with white chocolate, and scattered with pistachios. The napoleon looks elegant and inviting.

Common mistakes

A common mistake is overworking the puff pastry, which makes it tough. Roll it only as needed and handle it gently. Another pitfall is not pricking the pastry enough, causing it to puff unevenly; use a fork to dock it thoroughly.

For the pastry cream, whisk constantly to avoid lumps, and don't skip the final boil or it won't thicken properly. Finally, assemble the napoleon close to serving time to keep the pastry crisp.

How to tell it’s done

The puff pastry is done when it is deep golden brown and crisp all over; it should sound hollow when tapped. The pastry cream is done when it has thickened and just reached a boil, reaching 160°F (71°C) on an instant-read thermometer.

The assembled napoleon is ready to serve after resting for 20 minutes, which allows the layers to set slightly for cleaner slicing.

• Egg dishes: 160°F (71°C) in the thickest part