The original name for this dessert is Mille-feuille, which translates to "A Thousand Sheets", created and named before the great emperors great grandparents had even been conceived. The original name for this dessert represents the layers of puff pastry which are separated by either a custard or whipped cream. When the dish began to travel to neighboring countries, it was given a variety of different names. One name in particular was the name Napoleon, named for the city of Naples who added fruit and jam to the pastry.
Of all the names for the dish the name Napoleon stuck. From the United States, Canada, Hong Kong, to Australia the Napoleon has reached culinary prowess due to its extreme versatility.
Tradition states that a Napoleon is to be made with three layers of cooked puff pastry with two layers of cream and a dusting of powdered sugar on top. But if you hadn't guessed from my previous blogs, I do not always abide by tradition. My version of a Napoleon uses four layers of puff pastry which is given a drizzle of a Kirsch syrup. Kirsch is then used again in the black cherry sauce which is added to the layer of lemon custard. All together the dessert is a nice way to finish off a nice late spring meal.
Black Cherry Napoleon
1 sheet frozen puff pastry (from 17 1/4 ounce package)
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 egg yolks
3/4 cup water
1/3 cup lemon juice
1 tablespoon lemon zest
2 tablespoons butter
3 cups black cherries, pitted and halved
1/2 cup sugar
2 tablespoons cornstarch
1/4 cup Kirsch
1 cup sugar
1 cup Kirsh
1/4 cup almonds, toasted (optional)
Powdered sugar (optional)
Remove the sheet of puff pastry from the box and allow to thaw for about 20 minutes. Unfold the pastry and cut into 3 strips along the fold lines cut each strip crosswise into 4 equal pieces. Place the puff pastry onto and ungreased cookie sheet and bake in a 400* oven for 12 to 15 minutes or until golden brown. Remove from the cookie sheet and place on a cooling rack. Allow the pastry about 5 minutes to cool before splitting each puff pastry square in half.
Meanwhile, place a large glass bowl over a medium sized saucepan that is filled 3/4 of the way full with water. Place over medium heat and allow the water to come to a light boil. In the bowl combine the sugar, cornstarch, and salt. In a separate bowl whisk the eggs and the water. Whisk the egg mixture into the sugar mixture and cook over medium heat whisking constantly until the mixture begins to thicken. Add in the lemon and butter and which vigorously until well incorporated. Remove from the heat and cover in plastic wrap until the custard has come to room temperature. Once the custard has cooled place the custard into a pastry bag fitted with a medium sized start tip and refrigerate until ready to use.
While waiting for the custard to cool combine the Cherries, 1/2 cup sugar, 2 tablespoons cornstarch and 1/4 cup Kirsch into a medium sized sauce pan. Cook the cherry mixture over a medium heat stirring constently until the juices have released and the sauce becomes thick. Remove from heat and set aside.
In a small sauce pan combine the 1 cup sugar and 1 cup Kirsh. Place over a medium heat and stir constantly until the sugar completely dissolves and the syrup begins to thicken.
To assemble the dessert spoon a small amount of the cherry sauce onto the plate. Top the sauce with a puff pastry square. Pipe a small amount of the custard onto the puff pastry. Repeat the process two more times ending with the puff pastry on top. Top the dessert with a dusting of powdered sugar and the toasted almonds then drizzle with the Kirsch syrup. Serve Immediately.
Serves 6.
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