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Creme Brulee Napoleon with Fresh Strawberries


Creme Brulee: 
2 qts. Hood heavy Cream
1 pt. Hood milk
49 large DFS egg yolks
14 oz. Jack Frost granulated sugar
2 Tbsp. ComSource vanilla extract
8 oz. Jack Frost dark brown sugar

Napoleon Pastry:
10 oz. Jack Frost granulated sugar
6 oz. Fisher almonds, ground and toasted
24 sheets Alpha phyllo dough, thawed
8 oz. DFS unsalted butter, melted

Strawberry Sauce:
12 oz. DFS strawberries, stemmed
2-3 Tbsp. Jack Frost granulated sugar
(frozen sliced, sweetened strawberies can be used)
2 lbs. DFS strawberries, stemmed and sliced
24 DFS strawberries, cut into fans


  1. To make Creme Brulee: Heat oven to 300ºF.  In saucepan, bring cream and milk just to a boil.  Remove from heat.
  2. In bowl, whisk together yolks, granulated sugar and vanilla until blended.  Slowly whisk in cream mixture.  Strain.
  3. Pour 1/2 of the mixture (7 cups) into each of 2 full-size hotel pans.  Place in hot water bath.  Bake 1-1/4 to 1-1/2 hours or until knife inserted in center comes out clean.  Cool.  Cover; chill 2 hours or until firm.  Cut each pan into 24 (3-inch) squares.
  4. Sift 3/4 cup brown sugar over each pan of Creme Brulee.  Brown each pan under salamander, watching carefully to prevent sugar from burning.  Cover; chill 1 hour.
  5. To make Napoleon Pastry:  Heat oven to 350ºF.  In bowl, combine sugar and almonds; set aside.
  6. Lightly brush 1 sheet phyllo with butter.  Sprinkle evenly with 1-1/2 tablespoons sugar mixture; repeat layering 3 more times to make 4 layers.  Cut into 12 (3-1/2 inch) squares.
  7. Repeat process 5 more times with remaining sheets of phyllo to make total of 72 squares.   Arrange squares on parchment-lined baking sheets.  Bake 12-14 minutes or until light brown.  Cool on wire rack.  Set aside.
  8. To make Strawberry Sauce:  In blender container, puree strawberries until smooth.  Sweeten to taste with sugar.  Cover and chill.  Yield: 1-1/2 cups.
  9. For each serving, to order:  Drizzle 1 tablespoon Strawberry Sauce on serving plate.  Plate 1 Napoleon Pastry in center.  Top with 1 square of Creme Brulee and 2 tablespoons sliced strawberries.  Repeat layers; top with third Napoleon Pastry.  Garnish with strawberry fan and mint.

Yield: 24 Servings