Gluten Free Napoleon with Fresh Strawberries
- Medium saucepan
- Mixing bowls
- Fine-mesh sieve
- Baking sheet
- Sharp knife
INGREDIENTS
- 1/3 cup/80 grams unsalted butter
- 2/3 cup/130 grams brown sugar
- 2 tablespoons heavy cream
- 1 1/2 cups/150 grams almonds, finely ground
- 1 cup/250 grams whole milk
- 3 large egg yolks
- 1 vanilla bean or 1 teaspoon vanilla bean paste
- 1/3 cup/60 grams granulated sugar
- 1/4 cup/25 grams cornstarch
- 1/4 cup/50 grams heavy cream, whipped to soft peaks
- Fresh strawberries, halved
INSTRUCTIONS
- Prepare the pastry cream: In a medium saucepan, combine the milk, vanilla, and 1 tablespoon of the sugar. Set over medium heat and bring just to a simmer. In a separate bowl, whisk the egg yolks, remaining sugar, and cornstarch until smooth and pale. While whisking, slowly pour the hot milk mixture into the yolks to temper. Return the mixture to the saucepan through a fine-mesh sieve.
- Cook over medium heat, stirring constantly, until the cream thickens and begins to bubble. Once bubbling, continue stirring for 20 seconds, then remove from heat. Transfer to a medium bowl and press plastic wrap directly onto the surface. Refrigerate until fully chilled, about 1 to 1 1/2 hours.
- Meanwhile, make the almond tuile base: In a saucepan, melt the butter, demerara sugar, and cream over low heat until the sugar dissolves completely. Stir in the ground almonds and mix until cohesive and sticky. If the mixture seems too thick, stir in 1 to 2 tablespoons of water to loosen slightly.
- Heat the oven to 355°F (180°C). Line a large baking sheet with parchment paper.
- Use a spoon or offset spatula to shape the almond batter into four medium rectangles, spacing them apart slightly to allow for spreading. Bake for about 8 minutes, until deeply golden. Remove from the oven and slice each rectangle into 3 even portions while still warm and pliable. Let cool completely.
- Finish the diplomat cream: Remove the chilled pastry cream from the refrigerator and whisk until smooth. In a separate bowl, whip the cream to soft peaks. Fold the whipped cream into the pastry cream in three additions until light and fully incorporated.
- To assemble, pipe a small amount of cream on each plate to secure the first layer. Top with an almond tuile rectangle, then a layer of diplomat cream. Repeat twice more to create three layers of tuile and three layers of cream. Top with fresh strawberries or other fruit of choice. Serve immediately or chill briefly before serving.
FAQ
How can I make the gluten free Napoleon dairy-free?
You can substitute the butter in the almond tuile with a vegan butter or refined coconut oil. For the cream components, replace heavy cream with a plant-based alternative like full-fat coconut cream or oat-based whipping cream. In the pastry cream, use a dairy-free milk such as almond, oat, or soy milk, and ensure it’s unsweetened and not too watery. The result will still be creamy and layered, though the flavor will shift slightly based on the milk you use.
Can I prepare the gluten free Napoleon in advance?
The almond tuile base can be baked and stored in an airtight container at room temperature for up to 2 days. The pastry cream (before turning it into diplomat cream) can be made a day ahead and refrigerated. Whip and fold in the cream to make the diplomat layer just before assembling for best texture. Fully assembled Napoleons are best served the same day to preserve the contrast between crispy tuile and creamy filling, as refrigeration may cause softening.
Can I freeze assembled gluten free Napoleon portions?
Freezing fully assembled gluten free Napoleon portions is not ideal, as the almond tuile can soften and lose its crispness, and the cream layers may separate upon thawing. However, you can freeze the pastry cream before it is folded with whipped cream, and you can freeze the baked tuile layers separately. To use later, let the pastry cream thaw overnight in the fridge, whip the cream fresh, and assemble the dessert just before serving. This approach keeps the texture of each element intact and preserves the integrity of the gluten free Napoleon.
Can I freeze assembled gluten free Napoleon portions?
Freezing fully assembled gluten free Napoleon portions is not ideal, as the almond tuile can soften and lose its crispness, and the cream layers may separate upon thawing. However, you can freeze the pastry cream before it is folded with whipped cream, and you can freeze the baked tuile layers separately. To use later, let the pastry cream thaw overnight in the fridge, whip the cream fresh, and assemble the dessert just before serving. This approach keeps the texture of each element intact and preserves the integrity of the gluten free Napoleon.
Is it possible to use store-bought pastry cream for this recipe?
You can use store-bought pastry cream in this gluten free Napoleon if you’re short on time, but there are a few caveats. Ensure the pastry cream is gluten free, as some brands may include wheat-based thickeners. Also, to achieve the diplomat cream texture, you’ll still need to fold in whipped cream just before assembling. The homemade version provides better control over flavor and texture, but a high-quality store-bought cream can still yield good results if prepared and combined properly.
Is it possible to use store-bought pastry cream for this recipe?
You can use store-bought pastry cream in this gluten free Napoleon if you’re short on time, but there are a few caveats. Ensure the pastry cream is gluten free, as some brands may include wheat-based thickeners. Also, to achieve the diplomat cream texture, you’ll still need to fold in whipped cream just before assembling. The homemade version provides better control over flavor and texture, but a high-quality store-bought cream can still yield good results if prepared and combined properly.
Can I use almond flour instead of ground almonds?
Yes, almond flour can be used in place of ground almonds for the almond tuile in a gluten free Napoleon, but the texture may change slightly. Ground almonds, especially if coarsely ground, provide a more rustic, crisp finish, while almond flour tends to be finer and may produce a softer or slightly cakier texture. If using almond flour, monitor the consistency of the batter closely and reduce the liquid slightly if it appears too thin. The goal is to maintain a sticky, spreadable mixture that holds its shape while baking.
