Raspberry Napolean

Used  puff pastry dough I made a while back. Laminated doughs like this are fun to make, but take a while.  This was easy since I had some left over from the pork belly dish.   Baked this between two silplat mats to weigh down the puff paste.  Once it was cooked, I glazed it with some light corn syrup and put it back in the often to create caramelization on top.  Then the puff paste is cut into planks after allowed to cool.  Finally,  layered with a Framboise Lambic infused pastry cream I made while the dough was baking and fresh raspberries.  Final touch is a dusting of confectioner's sugar.

Not the greatest presentation in the world, but it tasted very good.

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