Carla Hall's Napoleon Bonatart
7b128964-217b-480f-bae5-a3afac3b7bec
Eat like a royal with this dish!
skill level
Easy
time
Over 120min
servings
10
cost
$
Contributed by : Carla Hall
Want to eat like royalty? Try this dish!
things you'll need.
ingredients
- For the Meringue:
- 15 Egg Whites (room temperature)
- 1 teaspoon Cream of Tartar
- 1 teaspoon Salt
- 3 cup Granulated Sugar
- 1/4 cup Pistachios (shelled and chopped)
- For the Pastry Cream:
- 1 cup Whole Milk
- 1 cup Heavy Cream
- 1/2 cup Sugar
- 1/4 cup Cornstarch
- Pinch of Salt
- 4 Egg Yolks
- 2 tablespoons Butter
- To Assemble:
- 1 Jar Raspberry Jam
- 1/2 cup Fresh Raspberries
- 2 cups Heavy Cream
- 1/2 teaspoon Vanilla Extract
kitchenware
-
Hand Mixer
-
Mixing Bowl
-
Mixing Spoon
-
Liquid Measuring Cup
-
Measuring Cup (set)
-
Measuring Spoons
-
Whisk
-
step 1ingredientsinstructions For the Meringue: Preheat oven to 300F.
-
step 2ingredients 15 Egg Whites (room temperature)
1 teaspoon Cream of Tartar
1 teaspoon Salt
3 cup Granulated Sugar
1/4 cup Pistachios (shelled and chopped)instructions Using an electric mixer fitted with whisk attachment, beat the egg whites and salt on low speed until foamy. Add the cream of tartar and beat on medium speed until soft peaks form. Beating constantly, add the sugar in a slow, steady stream. Add the vanilla and beat on high speed until the egg whites are very stiff. -
step 3ingredients 1 cup Whole Milk
1 cup Heavy Cream
1/2 cup Sugar
1/4 cup Cornstarch
Pinch of Saltinstructions Spread the meringue in thin even layers on five 9x13 baking sheets (quarter sheet trays) and top with pistachios, and bake for 2 hours. Allow to cool while you make the pastry cream. -
step 4ingredients 4 Egg Yolksinstructions For the Pastry Cream: Heat the milk and cream in a sauce pot over medium-low, til steaming.
-
step 5ingredients 2 tablespoons Butterinstructions Combine sugar, cornstarch and salt in bowl. Pour hot cream over and whisk to combine. Return milk mixture to pot and bring to a low boil, continuing to whisk.
-
step 6ingredients 1 Jar Raspberry Jam
1/2 cup Fresh Raspberries
2 cups Heavy Cream
1/2 teaspoon Vanilla Extractinstructions In another bowl, whisk eggs and temper 1/2 cup of hot milk mixture into the eggs. Gradually pour this back into the pot and continue to whisk as the mixture comes to a boil. Continue to cook until thick. -
step 7instructions Strain through a fine mesh strainer into a clean bowl with pats of butter in the bottom. Stir until butter melts. Chill with plastic wrap directly on top of pudding.
-
step 8instructions To Assemble: To build the start with the meringue, top with a layer of raspberry jam, top with meringue, spread pastry cream over the meringue, and then top with the third meringue. Repeat steps, finishing the layers with a meringue on top. Vigorously whisk together the heavy cream and vanilla extract until peaks form. Spread over the top remaining layer of meringue. Sprinkle berries over the whipped cream, and serve.
New to ABC.com?