Berry Cookie Napoleon

Ingredients

    Cookies:

    5 lb (full box) Krusteaz Professional® All Purpose Cookie Mix 732-0642

    4 oz (1/2 cup) room temperature water

    Pastry Cream:

    1 qt whole milk

    1 each vanilla bean, split lengthwise

    1 1/4 cup granulated sugar, divided

    8 egg yolks

    5 Tbsp flour, sifted

    5 Tbsp cornstarch, sifted

    6 1/2 Tbsp butter, cut into pieces

    Berry Filling:

    1 pt blueberries

    2 pt raspberries

    2 pt blackberries

 

Yield

30 napoleons

Method

    1. For cookies, place water in mixer bowl; add Krusteaz Professional All Purpose Cookie Mix. Using a paddle, mix on low speed 45 seconds or until dough forms around paddle.

    2. Roll out dough on lightly floured surface and cut desired shapes. Place on paper lined baking sheet.

    3. For convection oven, bake at 325°F for 5-7 minutes; for standard oven, bake at 375°F for 9-11 minutes.

    4. For pastry cream, in a saucepan combine milk, vanilla bean and half the sugar. Bring to a boil, stirring constantly.

    5. In a separate bowl beat egg yolks with the remaining sugar until thick. Add the cornstarch and flour, incorporating completely.

    6. Temper the egg mixture with several cups of the hot milk mixture. Whisk constantly to prevent cooking the eggs too quickly.

    7. Pour tempered egg mixture back into the saucepan and cook, whisking constantly over medium heat until thick and creamy.

    8. Off heat, incorporate 6 1/2 Tbsp butter to pastry cream then transfer into a shallow baking pan.

    9. Cover with plastic wrap placed directly on the cream and refrigerate immediately. Once thoroughly cooled, remove layer of plastic wrap.

    10. Pipe pastry cream on the base cookie and top with assorted berries. Then top with an additional cookie. Continue until a 3 tier Napoleon is constructed.

 

WHEAT