*  Exported from  MasterCook  *

                                Napoleons

Recipe By     : Taste Show #4853
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts                         Taste

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Frozen puff pastry -- thawed
                        Flour -- for rolling out pastry
                        Filling:
   2      c             Heavy cream
     1/2  c             Milk
     1/2  c             Sugar
   1                    Vanilla bean -- slit lengthwise
   9                    Egg yolks -- at room temperature
                        Topping:
                        Confectioner's sugar -- to taste

On a lightly floured surface roll out the pastry to 1/16" thick.
Transfer pastry to a parchment-lined sheet pan and trim edges. With a
fork prick surface all over and chill for 30 minutes.

Pre-heat oven to 400 F. Cover pastry with a second piece of parchment
paper and weight down with a second sheet pan. Bake pastry for
10 minutes. Remove top sheet pan and parchment and continue to bake
for another 10 to 15 minutes or until golden brown. Transfer pastry
to a cooling rack.

Filling:

In a heavy saucepan combine the heavy cream, milk, and sugar. Using a
knife scrape the seeds of the vanilla bean into the milk mixture and
add the whole bean. Bring to a boil. Remove pan from heat and allow
to steep for 1 hour. Discard the bean or reserve for another use.

Pre-heat the oven to 300 F. Whisk the yolks into the cooled milk
mixture and strain through a fine sieve into a 9x13" baking dish.
Place the dish in a larger roasting pan and add enough hot water to
reach halfway up the side of the dish. Bake custard for 3/4 to 1 hour
until a knife inserted in the center comes out clean. Let cool; cover
and chill for several hours or overnight.

To Assemble:

Transfer pastry to a flat surface. Using a ruler measure out three
3-1/2 x 11" strips. With a serrated knife carefully cut the pastry
using a gentle sawing motion. With a paring knife cut the custard
into two 3-1/2 x 11" strips and cut each strip in half crosswise.
With a long, wide offset spatula transfer a piece of custard onto a
strip of pastry, covering half of it. Transfer a second piece of
custard to fill the first layer. Top with a second strip of pastry,
smooth side up, and repeat process. If necessary, smooth the sides of
the napoleon with a knife so that they are stacked neatly.

Using a serrated knife carefully slice the napoleon into individual
serving pieces. Sift confectioner's sugar over the napoleon to form a
thick coating. Heat skewers on stovetop burner until red-hot and
brand the sugar with cross hatch marks.

Posted by: David Rosengarten


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