Galbani® Mascarpone Napoleon
Chef to chef tip: Using a Tahitian vanilla bean really brings this dessert to life, but you can also use good quality vanilla extract. Don’t forget to get creative—use lemon or coconut flavored extract, or try chocolate shavings instead of powdered sugar as a topping.
- 1 cup Whole milk
- ½ cup Granulated sugar, divided
- 1 Tahitian vanilla bean (or 2 tbsp high quality pure vanilla extract)
- 6 Eggs (2 whole eggs, 4 egg yolks)
- 1 1/2 cup Heavy whipping cream, cold
- 1 container Galbani Mascarpone, softened to room temperature
- ½ cup Powdered sugar, plus more for garnish
- 1 Package puff pastry sheets (17.3 oz.)
- In a heavy-bottomed pot, add the milk and ¼ cup granulated sugar. Carefully split the vanilla bean pod open, scrape out the seeds, and place the seeds and the pod in the milk mixture. Simmer for ten minutes, stirring gently to combine. Then remove from heat and allow the mixture to cool completely. Once cooled, remove the pod.
- In a separate bowl, beat 2 whole eggs and 4 yolks until they begin to foam. Slowly add the egg mixture into the cooled milk mixture from Step 1, stirring constantly. Set aside.
- In a large, cold, clean bowl, whip heavy cream and ¼ cup granulated sugar until stiff peaks form.
- In a separate bowl, whip the Mascarpone and ½ cup powdered sugar until smooth and fluffy.
- Fold sweetened Mascarpone gently into the whipped cream. Be very careful not to overmix or knock out any of the air incorporated into the mixture.
- Finally, slowly add the milk and vanilla mixture from Step 1 into the Mascarpone and whipped cream from Step 5, gently folding to combine.
- Cover with plastic wrap and refrigerate for a minimum of 2 hours.
- Thaw the puff pastry according to the package directions.
- Preheat the oven to 400 degrees F, and cover a baking sheet with parchment paper.
- Unfold both sheets of pastry. Divide each into thirds by cutting along the fold lines, giving you 6 rectangles of pastry. Lay the rectangles on the parchment-lined baking sheet, spacing them about 1/4-inch apart.
- Cover the pastry with another sheet of parchment paper, and lay another baking sheet on top. This will prevent the puff pastry from rising too much and give the pastry nice, flaky layers.
- Bake for 35–40 minutes. Remove the top baking sheet and the top layer of parchment, and bake for another 5–10 minutes, until the pastry is golden brown.
- Remove from the oven and let cool before assembly.
- Lay one sheet of baked puff pastry on a cold serving dish, and spread about a 1/2-inch thick layer of cream evenly over the top.
- Repeat layering with the remaining pastry rectangles and pastry cream.
- Dust the tops of each Napoleon with a thick layer of powdered sugar right before serving. Slice each Napoleon using a serrated knife.