Napoleon with cheese cream and pears
6 servings
45 minutes
The 'Napoleon' with cheese cream and pears is an exquisite dessert combining airy puff pastry layers with rich creamy cheese filling and fresh pear pieces. This version of the classic French cake gains unexpected notes from the savory taste of Roquefort cheese and the aroma of port wine. The recipe's origins lie in European culinary traditions, where the combination of sweet and salty creates a refined gastronomic harmony. Thin slices of pear add delicate freshness to the cake, while fragrant pepper provides a light spicy piquancy. An ideal choice for gourmets who prefer unusual flavor combinations.
1
Preheat the oven to 200 degrees.
2
Line the baking tray with parchment, lightly spray with water.
3
Roll out the puff pastry thinly on a floured surface and transfer it to a baking tray. Prick the dough all over with a fork. Place in the oven and bake for 12 minutes.
- Puff pastry: 300 g
4
Mix two types of cheese and mash with a fork in a deep bowl. Add half of the heavy cream and port wine, and mix thoroughly until a homogeneous mass is obtained.
- Dorblu cheese: 250 g
- Processed cheese: 250 g
- Cream: 300 ml
- Port: 50 ml
5
Wash the pears and cut them into small, thin, almost transparent pieces.
- Pears: 2 pieces
6
Cut the cooled dough into 4 parts. Spread the cheese mixture on the layers and top with slices of pear. Leave the surface of the last layer uncoated.
- Dorblu cheese: 250 g
- Processed cheese: 250 g
- Pears: 2 pieces
7
Sprinkle the finished cake with coarsely ground pepper.
- Ground allspice: to taste