Strawberry and Basil Napoleon with White Chocolate Cream and Almond Tuile

September 27, 2012 by Kenmore

Chef Anne Heisler


preparation time
0 mins

cook time




1 strawberries (strawberries)

2 tablespoons sugar (strawberries)

2 tablespoons basil chopped (strawberries)

6 ounces white chocolate (wc cream)

8 ounces heavy cream (wc cream)

1 teaspoons basil minced (wc cream)

8 tablespoons unsalted butter room temperature (Almond Tuiles)

0.5 cup sugar (Almond Tuiles)

6 tablespoons brown sugar (Almond Tuiles)

0.5 cup flour (Almond Tuiles)

0.5 cup fresh orange juice (Almond Tuiles)

3 tablespoons almonds sliced



Cut strawberries in ¼ s. Combine with sugar and basil. Slowly heat chocolate til just melted. Whip cream to soft peaks. Fold into white chocolate. Quickly stir in basil. Do not overmix or agitate. In a mixer, cream butter with sugar, add brown sugar. Min until creamy and soft. 2-3 minutes. Stir in flour and orange juice slowly until just combined. Stir in sliced almonds Spoon teaspoon size balls onto a baking sheet. Dough will spread. Do not crowd. Cook at 350 degrees Fahrenheit until golden brown.


Place 1 almond tuile on center of plate. Spoon 1 tablespoon of white chocolate cream over center. Top with strawberries. Repeat process. Top with a 3rd almond tuile. Add a small dot of cream to the center of the tuile and top with a small fresh Basil leaf.


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