I have been in cookie heaven (or hell depending on how you look at it) for a while now, and thought I would change it up a bit with another holiday dessert. Technically, this is not a classic Napoleon pastry, which is thin puff pastry sheets layered with pastry cream. But I consider it a Napoleon, since it is sweet whipped cream and lemon curd, layered between puff pastry. Consider it a Black Girl style Napoleon.
I have been working with Honey Ridge Farms products for some time, but was just introduced to more of their Honey Creme Flavors. Recently, I made a vinaigrette using Spiced Honey Creme, which I used to top the hit of my Thanksgiving table, Organic Persimmon, Red Bartlett Pear and Pomegranate Salad. I have also used the Lemon Honey Creme in my Homemade Limoncello recipe, which was really smooth, but really deadly once you stood up and attempted to walk!
And those wonderful folks at Honey Ridge Farms have arranged for a special giveaway just for my readers! Keep reading to the end of the post for details of the GIVEAWAY!
For this dessert I used both Lemon Honey Creme and Raspberry Honey Creme. Once again, Honey Ridge Farms has produced an excellent product in the Raspberry Honey Creme. I had to cut my mother off from the Spiced Honey Creme when I was developing recipes with it, and this time I had to cut off my daughter! We enjoyed a few of the honey creme flavors on freshly baked biscuits one morning. My daughter loved the raspberry and the Blackberry Honey Creme. This was not a big surprise, as she has been known to eat a pint of fresh raspberries by herself as we walk around the local farmers market! And then ask for more!
After eating breakfast, I went to do something or other. I had the left the honey cremes on the counter, which is normal for me. I come back and my darling daughter had gotten a spoon and was helping herself to spoonfuls of the Raspberry Honey Creme! Spoonfuls! So, she got cut off, just like her grandmother.
This recipe has been revamped from my original, which only used the Lemon Honey Creme. Once I tasted the Raspberry Honey Creme, I wanted to add it to the Napoleon for an additional layer of flavor. I made my own lemon curd when I developed the original, but because of time constraints I used a good quality store bought lemon curd, which is just fine. I also used frozen puff pastry, which can be found at any supermarket in the frozen dessert section. I have made puff pastry by hand before, and can say with confidence I never will again! I’ll leave that to the Master Bakers out there.
Follow the thawing instruction on your package of puff pastry. On a lightly floured surface, roll out the pastry slightly, to about a 1/8 ” thickness. Cut the pastry into three equal pieces.
Heat your oven to 400 degrees. Bake the pastry for 15 minutes, or until lightly golden brown on the top. Cool the pastry completely on a rack.
Whip the cream to stiff peaks.
Place the lemon curd into a medium bowl. Add a small amount of whipped cream, folding it gently into the lemon curd. Add about 1/3 of the whipped cream to the bowl, folding gently to incorporate. Add the remaining whipped cream and fold just until no more streaks of lemon curd can be scene.
Carefully cut the puff pastry pieces in half lenghtwise.
Spread three of the pastry halves with 1 tablespoon of Raspberry Honey creme each. Spread the remaining halves with 1 tablespoon of Lemon Honey Creme each.
Divide the whipped cream-lemon curd mixture between the six halves of pastry. Spread it out all the way to the edges. If you would like to garnish with the whipped cream, save about 1 1/2 cups to pipe designs onto the Napoleon.
Stack the layers gently on one another, alternating between a Raspberry Honey Creme layer and a Lemon Honey Creme layer. Chill in the refrigerator for an hour to firm up.
If you would like to garnish the Napoleon, place the reserved whipped cream into a piping bag with a medium star tip. Pipe rosettes onto the top of the pastry, and around the edge of the Napoleon. I also heated about 2 tablespoons of Raspberry Honey Creme in the microwave for 10 seconds, then drizzled it over the top on the Napoleon with a spoon. Or you could garnish with fresh raspberries and lemon slices.
- 1 sheet puff pastry, thawed
- 2 cups whipping cream
- 1 jar (10.5 ounce) lemon curd
- 3 tablespoons, divided Raspberry Honey Creme
- 3 tablespoons, divided Lemon Honey Creme
Baked the puff pastry for 15 minutes, or until lightly golden brown. Cool the puff pastry completely on a rack.
In a mixer on high speed, whip the cream until stiff peaks form.
Place the lemon curd into a medium bowl. Add a small amount of whipped cream to the lemon curd and fold it in. Add about 1/3 of the whipped cream to the lemon cured, folding gently until it is incorporated. Add the remaining whipped cream, and fold just until there are no more streaks of lemon curd visible.
Cut the cooled puff pastry pieces in half lengthwise. Spread three of the pastry halves with 1 tablespoon of Raspberry Honey creme each. Spread the remaining halves with 1 tablespoon of Lemon Honey Creme each.
Divide the whipped cream-lemon curd mixture between the six halves of pastry. Spread it out all the way to the edges. If you would like to garnish with the whipped cream, save about 1 1/2 cups to pipe designs onto the Napoleon.
Stack the layers gently on one another, alternating between a Raspberry Honey Creme layer and a Lemon Honey Creme layer. Chill in the refrigerator for an hour to firm up.
If you would like to garnish the Napoleon, place the reserved whipped cream into a piping bag with a medium star tip. Pipe rosettes onto the top of the pastry, and around the edge of the Napoleon. Heat about 2 tablespoons of Raspberry Honey Creme in the microwave for 10 seconds, then drizzle it over the top on the Napoleon with a spoon.
Prep time: 20 mins Cook time: 15 mins Total time: 2 hour Yield: 1 Napoleon
Now for the GIVEAWAY! If would like a chance to win a Honey Ridge Farms Honey Creme Gift Set, please leave a comment describing how you would use the honey creme. I will choose a winner using Random.org.
I have never heard of honey creme before. But I love lemon curd so I will have to try this recipie. I will have to try it with the blackberry creme though. Blackberries are king in my house.
In a word, this napoleon is “awesome”. I’ve mixed lemon custard and whipping cream for desserts before, but lemon and raspberry honey creme and puff pastry would take it over the top. I’ll stick with your recipe whenever I find a source for Honey Ridge Farm products.
like your daughter – eating it w/ a spoon 🙂
if not that most likely in backing – i think the rasberry or lemon would be delightful btwn oatmeal layers of a bar cookie similar to what i have seen done w/ jam. or perhaps along w/ the streusal layer in a sour cream coffee cake? lots of possibilites
I’m intrigued by the Raspberry Honey Creme. This is the second post I read using this product. The napoleon looks phenomenal and I loveee that you added the lemon curd. I die for lemon pastries ;D
Most likely tryhoney creme on toast with butter- or better yet sandwiched between two crispy holiday spritz cookies or chocolate laceys. That might be a bit of sugar overindulgence, though. What about a glaze for holiday turkey?
You make this napoleon sound so easy that I’m tempted to try one immediately. Maybe I’ll settle for @dorothy’s idea and settle for the jar and spoon approach to start!
I am all over that honey creme! I had a little sample from Camp Blogaway, and it was divine! I have used it on toast. Why don’t I just get a spoon and open the jar and call it a day?
Hi Cheryl, I have tons of key limes from my tree, so I would love to use the honey cremes combined with homemade lime curd as basis fir rustic tart with fresh fruit and melt some creme for a glaze. Also think creme would be perfect to add to hot holiday drinks. Hope I get the chance to use them soon!
The honey cremes are made from raw honey. They have the consistency of honey, but have fruit and spices blended into them. Think honey +!
I would try mixing it with whipped cream and dolloping it on top of pound cake. I want some now! Thanks!
this look super simple and delicious… how would you describe the honey creme??? Is it honey?? Is it a jelly??? is it something in between???? i am intrigued… never seen it before… i just discovered raw whipped honey and I am loving it!!!!