• creme de pirouline napoleon
  • Ingredients
  • CREAM CHEESE MOUSE:
  • cream cheese, softened 6 ounces
  • powdered sugar, divided 3/4 cup
  • vanilla extract 1 teaspoon
  • chilled heavy cream 2/3 cup
  • COCOA WHIPPED CREAM:
  • heavy cream 1 cup
  • cocoa powder 1 tablespoon
  • powdered sugar 2 tablespoons
  • COOKIE SHEETS:
  • Creme de Pirouline Chocolate Hazelnut OR Dark Chocolatewafers 36
  • chocolate chips, melted 2 cups
  • raspberries 1 package
  • WHIPPED CREAM:
  • heavy cream 1-1/2 cups
  • powdered sugar 1 tablespoon
mm Pirouline Biscuits Published 21 recipes

  • Information
  • Duration 1 hr and 45 mins
  • Intended for 6
  • Difficulty level Easy
  • Prepares in 5 steps
  • Ingredients 12

Steps to Complete

Step 1

10mins
Cream Cheese Mousse:
Using electric mixer, blend cream cheese, 1/4 cup powdered sugar and vanilla in a medium bowl until fluffy; set aside. In a second bowl, whip heavy cream and 1/2 cup powdered sugar until soft peaks form. Fold whipped cream into cream cheese mixture, until smooth. Store in refrigerator until assembly.

Step 2

1hr
Cocoa Whipped Cream:
In a medium bowl, add cocoa powder to heavy cream. Stir well to combine; cover and refrigerate for 1 hour. Remove cover and whip until it begins to thicken. Add powdered sugar and whip until soft peaks form. Store in refrigerator until assembly.

Step 3

10mins
Whipped Cream:
In a medium bowl, combine heavy cream and powdered sugar. Whip until soft peaks form. Store in refrigerator until assembly.

Step 4

20mins
Cookie Sheets:
Place 6 Crème de Pirouline cookies side by side between two sheets of plastic wrap. Using a rolling pin, slowly roll cookies out flat. Carefully lift top sheet of plastic wrap and place 6 more Crème de Pirouline cookies at a right angle (centered, side by side), on top of flattened cookies. Replace top sheet of plastic wrap and slowly roll cookies into a flat sheet 1/8 inch thick. Transfer flattened Crème de Pirouline cookies to a cookie sheet and place in freezer for 10 minutes. Remove from freezer and spread with a thin layer of melted chocolate. Return to freezer for an additional 10 minutes. Store in refrigerator until assembly. Repeat process 2 more times.

Step 5

5mins
Assemble Napoleons:
Remove Crème de Pirouline cookie sheets from refrigerator and cut each sheet into four 3-1/2 inch squares (24 squares total). Place 1 Crème de Pirouline cookie square on a plate, chocolate side down.Spread 1/4 cup of cream cheese mousse on cookie. Place 5 to 6 raspberries on top of mousse. Add second cookie square, chocolate side down, spoon on 1/4 cup cocoa whipped cream. Place 5 to 6 raspberries on top of cocoa whipped cream. Add third cookie square, chocolate side down, top with a small spoonful of whipped cream. Add a raspberry and a Crème de Pirouline cookie tip to top off this elegant dessert.

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