Thom tackled one of my favorites this week. These Napoleans are company-impressive and super easy to make. You can vary the flavors; we've done raspberry cheesecake and white chocolate before!
One package of puffed pastry sheets
2 boxes of chocolate instant pudding
1 12 oz tub of whipped topping
2 pints of strawberries, washed hulled and thinly sliced. Reserve two pretty ones for garnish
First, line a baking sheet with foil. Lightly mist with cooking spray and bake the pastry sheets according to the instructions on the box.
While those are turning golden brown, empty the pudding mix into a bowl and add HALF of the milk the recipe on the box calls for. If both boxes call for a combined 8 cups, add only 4 cups. Wisk until smooth.
Next, fold in the whipped topping gently until the mixture is a uniform color.
Remove the pastries from the oven and allow them to cool, about 15 minutes. Seperate each sheet into two layers. Set two on a platter side by side and spread with a spatula of the pudding mixture. Sprinkle with strawberry slices, then top with another sheet of pastry and repeat.
When the last sheets are stacked on top, sift a little confectioner's sugar on top. (I have also drizzled these with melted chocolate or simple chocolate syrup.)
Take the two reserved strawberries and make parallel slices from the tip to just below the hull, then fan them out and garnish the dessert.
Tell me that isn't pretty! One other thing...don't expect leftovers.
Chef Thom's Comments: I like this as well, but not as much as the first. My comments here might be bland and not detailed, but in future comments, I will talk about the future recipes in full depth.