Chicago Steakhouse has just rolled out a brand new dessert menu. Executive Sous Chef Anthony Cieplinski shares his recipe for Strawberry Napoleon. Or, let him do the cooking for you! Visit Gold Strike Casino for an award-winning fine dining experience in Tunica, Mississippi. Reservations are recommended. Just call (662) 357-1225, or visit goldstrikemississippi.com.
Chicago Steakhouse’s Strawberry Napoleon
(Strawberry ricotta cookie layered with champagne cream and strawberries)
Strawberry Ricotta Cookies
Ingredients:
2 cups sugar
1 cup butter
3 cups ricotta cheese
2 large eggs
1 egg yolk
4 cups cake flour
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon strawberry puree
Directions:
Step 1: Cream sugar and butter together.
Step 2: Add to ricotta cheese and mix all together.
Step 3: Add 2 eggs and yolk with the strawberry puree.
Step 4: In a separate bowl, mix the flour, salt, baking powder together then add this to the above mixture ingredients. (DO NOT OVER MIX.)
Step 6: Bake at 350 degrees for 13 minutes.
Step 5: Chill for one hour before use.
Champagne Cream
Ingredients:
1 ½ cup champagne
½ cup Orange Juice
3 egg yolks
1 egg
¼ cup cornstarch
1/3 cup sugar
2 tablespoons butter
Directions:
Step 1: Pour champagne, orange juice and sugar into pot and bring to a boil.
Step 2: Mix together the eggs, egg yolk and cornstarch in separate bowl.
Step 3: Tempur egg mixture with champagne-orange juice mixture and cook on low heat until it thickens up.
Step 4: Add butter and mix together
Step 5: Let the mixture cool for an hour before using.
Assembling the Strawberry Napoleon:
Step 1: Place ricotta cookie on a plate.
Step 2: Put champagne cream in piping bag and pipe on top of ricotta cookie, alternating between cookie, cream, cookie, cream, etc.
Step 3: Decorate with fresh Strawberries.
Step 4: ENJOY!
