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1
Preheat the oven to 350 degrees F.
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2
Unfold puff pastry and place 1 sheet on each of 2 baking sheets.
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3
Bake until the dough has puffed, but is still soft, and not yet browned, 7 to 10 minutes.
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4
Set a wire rack directly on top of the dough, and press gently to flatten to about 1/8-inch thick.
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5
Continue to bake until lightly browned, 8 to 10 minutes.
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6
Let cool on a wire rack.
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7
Transfer cooled pastry to a cutting board.
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8
Increase the oven temperature to 475 degrees F. Using a serrated knife, cut the pastry into 18 (2by-3-inch) rectangles.
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9
(If you have extra pastry, cut out a few more rectangles to replace any that break.)
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10
Evenly dust the pastry with 1/2 cup of confectioners' sugar.
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11
Return to the baking sheet and bake, until the sugar is melted to a glaze and the pastry is browned, 2 to 3 minutes.
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12
Transfer to a rack, and let cool.
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13
(This can also be done under a broiler if watched very closely).
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14
In a medium bowl, combine the heavy cream and creme fraiche.
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15
Add vanilla seeds and remaining 2 tablespoons confectioners' sugar; whisk until stiff.
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16
Transfer the whipped cream to a disposable pastry bag.
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17
Cut about 1/2-inch from the tip of the bag with scissors.
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18
Pipe a 1/4-inch-thick layer of whipped cream over 12 of the pastry rectangles.
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19
Cover with a single layer of berries.
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20
Top 6 of the berry-topped pastries with one of the remaining 6 berry-topped pastries.
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21
Cover each with reserved plain pastries.
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22
Transfer each napoleon to a dessert plate, and drizzle each plate with about 2 tablespoons raspberry coulis.
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23
1 pint raspberries
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24
2 to 3 tablespoons superfine sugar
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25
Place the raspberries in a medium bowl.
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26
Using a fork, mash the raspberries to release some of the juices.
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27
Stir in the sugar, using just enough to take the edge off the tartness.
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28
Let them macerate for 20 to 30 minutes.
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29
Transfer to a blender or food processor, and puree until smooth.
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30
Strain through a fine mesh sieve to remove the seeds.
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31
It may be necessary to add a little water to thin the coulis.
