Petite Palmier Napoleon

Written by Sugar bowl bakeries. Posted in Desserts.

Napoleon¾ cup heavy cream
3 Tbsp. sugar
3 ½ oz. (about 1 ½ cup) mascarpone cheese
1 Tbsp. vanilla extract
3 Sugar Bowl Bakery* Petite Palmiers
2 oz. bittersweet chocolate
Sliced strawberries
Mixed berries (optional)
1. In a medium bowl, whip cream and sugar until medium peaks form. Add mascarpone and vanilla
and whip until firm.
2. Toast Petite Palmiers for 1 minute, or until crispy.
3. Melt chocolate in a bowl set over a pan of simmering water.
4. Drizzle the melted chocolate on a white plate. Lay 1 palmier on the chocolate; spread with half of
mascarpone cream. Add a layer of sliced strawberries. Repeat for a second layer and top with palmier.
Drizzle with melted chocolate. Garnish with strawberries and mixed berries (if desired).
Makes 2 servings.
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