Recipe: the raspberry Napoleon

  • Pastry Cream (Crème Pâtissière)

    Pastry Cream (Crème Pâtissière)

    © Collectif Ephémère

  • Happy Tasters at Cooking Class Château de Barbirey!

    Happy Tasters at Cooking Class Château de Barbirey!

    © Collectif Ephémère

Recipe: the raspberry Napoleon


  • 1quart - Whole Milk
  • 3 1/2oz – Sugar
  • 1 – Vanilla Bean

Boil the milk with the sugar and vanilla bean.

Place in a bowl:

  • 12 – Egg Yolks
  • 3 ½ oz. – Sugar
  • 1oz. – Flour
  • 2oz.– Corn Starch
  • 2oz. – Butter


Beat the sugar into the yolks then beat in the flour
and the corn starch.

When the milk has boiled pour half of it into the
yolks then pour it back into the pot through a strainer. Stirring all the time,
slowly bring this to a boil. Add the butter and boil again. Pour into a bowl
and cover directly with plastic wrap, let cool then refrigerate.

a thin sheet of puff pastry dough. Cut into three strips.

the baked sheets with the cold pastry cream, place the raspberries on each
layer. Dust with confectioners sugar.


The puff pastry should be fully baked which will make it crispy when you cut
into it. Serve right away !

More info:

You can make these recipes
and many more with Chef Alex Miles at either of his two spacious kitchen
locations ; Luxury Flat in Dijon, a 17th century demure in the heart of the city or Château de Barbirey, a lush 15 
acre estate near Dijon

All classes are
personalized and given only on demand. You get to visit the market, select the
foods, make a full meal; starter, main dish&dessert or a have a full day of
pastry making. Look at his site or contact

Chef Alex cooks exclusively
on Lacanche Stoves and uses only SEB kitchen