Citrus Creme Brulée Napoleon |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is a great and dramatic dessert. The creme brulée here can be cooked traditionally and 'bruléed in a ramekin, but the ability to assemble these napoleons and have the differing textures between the puff pastry, roasted fruits, and the creamy creme brulée is what makes this dish a surefire seller! Note-each of the pieces can be kept individually for several days (up to a week) but once assembled this item need to be served fairly quickly. Any fruit can be used, use what's fresh and in season and enjoy! Ingredients:
1 sheet commercial puff pastry |
1 egg |
1 egg yolk |
10 ounces powdered sugar |
5 roasted peaches (i use roasted fruit) |
2 cups heavy cream |
1 orange |
1/4 cup sugar |
5 egg yolks |
1 vanilla bean |
Directions:
1. Cut the puff pastry into strips about 2 inches wide and 6 inches long-score and allow to rest for at least 20 minutes in the fridge.
2. Combine the 1 egg and 1 egg yolk to create a egg wash.
3. Brush the puff pastry with the egg wash and dust with powdered sugar, Bake in a 350°F- 400°F oven until golden brown and 'puffed'.
4. Allow puff to cool then slice in half through the center of the puff, creating a puff 'sandwich'.
5. Remove the zest from the orange; split and scrape the vanilla bean.
6. In a thick-bottom sauce pot scald the cream, orange zest, and vanilla bean together.
7. In a bowl combine the sugar and 5 egg yolks together.
8. Temper the hot cream mixture into the egg/ sugar mixture the return to the sauce pan.
9. Cook the creme until nape` (it coats the back of a wooden spoon).
10. Place into a casserole dish/hotel pan of any size that will allow there to be a layer of creme brulée on the bottom about 1 inch thick.
11. Back in a 350°F oven in a water bath until firm (jiggles only slightly when the pan is shaken). Remove from the water bath and allow to cool.
12. To assemble: Place the bottom half of a puff 'sandwich' on a plate.
13. Using a thin spatula place a layer of the creme brulée onto the puff (it doesn't have to look pretty as we'll be covering it soon).
14. On top of the creme brulée place a single layer of roasted fruit, so that the wedges overhang the creme brulée on either side.
15. Place the top of the puff pastry on and dust with powdered sugar.
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