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Home >> Recipes >> Dessert >> Caramel Mousse Napoleon

Caramel Mousse Napoleon

Caramel Mousse Napoleon

for the pastry:

1 pkg. puff pastry dough

2 tablespoons oil

2 tablespoons


for the caramel sauce and mousse:

3 tablespoons plus 3/4 cup water

1 envelope unflavored gelatin

2 3/4 cups sugar

2 tablespoons light corn syrup

1 3/4 cups whipping cream, room temp.

1 stick margarine

1 1/2 cups chilled whipping cream


            Preheat oven to 400°. 

            Roll out 1 puff pastry sheet to a 14” by 12” rectangle.   Cut dough in half forming 2  14” by  6” rectangles.  Transfer rectangles to an ungreased  baking sheet.  Prick dough all over with a fork and brush with oil then sprinkle with sugar.  Repeat with other half of pastry dough.  Bake dough 15-17 minutes then remove and cool.

            Place 3 tablespoons water in a small heatproof bowl and sprinkle with gelatin.  Set aside to soften.

            Combine sugar, corn syrup, and remaining 3/4 cups water in a medium sized, heavy saucepan. Heat over low flame, stirring frequently and brushing down the sides of the pan with a pastry brush, until all the sugar dissolves.  Increase heat to high and boil without stirring until syrup turn a deep golden color.  Remove from heat and add 1 3/4 cups cream and 1 stick margarine, the caramel will bubble strongly.  Return the pan to low flame and stir to dissolve any solid bits of caramel.

            Pour  1 1/2 cups of caramel into a heat proof measuring cup.  Set aside caramel remaining  in pan for assembly of napoleon. 

            Place dish of dissolving gelatin in  a bowl of very hot water.  Stir gelatin until it is dissolved and clear, about 1 minute.  Mix gelatin into caramel mixture in the glass measuring cup.  Cool mixture to room temperature.

            Whip chilled cream to firm peaks.  Fold in cooled caramel mixture, combining thoroughly.  Chill mousse for 15 minutes.

            Place three of the rectangles on your work surface.  Drizzle each rectangle with 2 tablespoons of reserved caramel.  Spread approximately 1 cup of mousse on each rectangle.  Place 1 layer on your serving platter, top with the  second layer  and mousse then the third,  and the plain rectangle on top.  Align all the layers so they sit squarely on each other.  Lightly press down to adhere layers.  Chill until very cold and well set.  Using a serrated knife, slice the napoleon into individual portions.  Dust with confectioners’ sugar and serve with fresh berries and a drizzle of sauce on each plate.

Yield: 6-8 servings

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