Wüthrich 83% European Style Butter Offers Vanilla Buttercream Napoleon Recipe

Dessert classics like Napoleons provide layers of luxurious flavor and texture enhanced by butter. Traditional Napoleon recipes also invite updates, and leave lots of room for culinary creativity. Grassland’s Wüthrich (pronounced we-trek) 83 percent European Style Butter offers a rich recipe for Vanilla Buttercream Napoleons that demonstrates why the dessert has such staying power. The recipe inspiration, from Master Pastry Chef Peter Yuen of La Patisserie P Bakery in Chicago, features thin flaky layers of pastry filled with Vanilla Italian Meringue Buttercream. It’s a new take that will renew customers’ enthusiasm for classic desserts.

Napoleons or mille-feuille (“a thousand leaves”) pastries are visually pleasing layered desserts—a contrast of light, buttery pastry layers and creamy fillings. When it comes to creating Butter Puff Pastry for Napoleons, premium Wüthrich 83 percent European Style Butter is an ideal ingredient because it can go directly from refrigerator to recipe. The butter bends at 40°F, so there is no need to let it soften. Not only does its 83 percent fat content give extra body to baked goods, chefs and bakers have found that they can use nearly 25 percent less product and achieve the same results.

Yuen’s puff pastry recipe calls for bread flour, water, Wüthrich 83 percent European Style Butter, salt, lemon juice, and honey. The Vanilla Italian Meringue Buttercream filling is a light, fluffy combination of sugar, water, egg whites, Wüthrich 83 percent European Style Butter, and vanilla extract.

In additional to traditional Napoleons, Yuen’s recipe for Classic Butter Puff Pastry lends itself to appetizer ideas. Savory Napoleons can be filled with chopped mushrooms, roasted vegetables, spinach and cheese, or creamy crabmeat mixtures. Napoleon-style layered Butter Puff Pastry desserts also offer a range of possibilities. Sweet fillings flavored with fruit preserves, berries, lemon, tropical fruits, chocolate, or coffee are all complemented by the delicate pastry. 

Recipe: Vanilla Buttercream Napoleon

Master Pastry Chef Peter Yuen, La Patisserie P Bakery, Chicago


Classic Butter Puff Pastry                 

4 ¼ cups bread flour       

1¼ cups water              

2 ounces Wüthrich 83% European-Style Butter   

2 teaspoons salt                       

1 teaspoon lemon juice             

1 teaspoon honey

1 pound Wüthrich 83% European-Style Butter, chilled, rolled into a square

Vanilla Italian Meringue Buttercream

1 ½ cups water                                    

4 cups sugar                                 

2 1/3 cups egg whites                            

2 ½ pounds Wüthrich 83% European-Style Butter 

2 teaspoons vanilla extract                         


In a large mixing bowl, place all ingredients, except chilled butter. Using a pastry blender at low to medium speed, blend for 3 minutes; until the dough begins to gain strength. Cover with clear plastic wrap and refrigerate for 1 hour.

Roll the 1 pound of butter into a flat square about ¼ inch thick. Roll the dough mixture out to about ¾ inch thick. Place the square of butter into the center of the rolled dough. Fold over each edge like an envelope. Roll out the first fold into a rectangle; then fold in threes. Place butter dough fold in freezer for 7 minutes. Repeat two times for a total of two double folds and one single fold; each time resting dough 7 minutes between each fold; (this builds up layers of flaky pastry). Once you have rested the final time, roll dough to ¼ inch thick or desired thickness; cut dough to baking sheet size and place on baking tray. Preheat oven to 350°F; place in oven; bake for 14 to18 minutes or until golden brown. Take out and let stand to cool for assembly.

For Italian Meringue: in a large sauce pan, add water and sugar; place over medium heat and bring to a boil. Stir to prevent sugar crystallizing on sides of pan. In a mixing bowl whip egg whites on medium speed using an electric mixer. When syrup reaches 246°F, pour over egg whites and whip slowly using mixer. Add in butter and vanilla extract; mix until light and fluffy. Refrigerate until ready to use.

Assembly: Spread buttercream between each puff pastry sheet. Stack 10 to 12 layers of puff pastries, cut to desired size. Serve immediately.

Yield: Varies







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