Creamy Napoleons Recipe
Ingredients
| Sugar | 1 1/2 Cup (16 tbs) | |
| 1/2 cup plus 1 tablespoon cornstarch, divided | ||
| Salt | 1/8 Teaspoon | |
| Whole milk | 3 Cup (16 tbs) | |
| Egg yolks | 8 | |
| Vanilla extract | 1 Tablespoon | |
| 2 sheets commercial puff pastry, thawed | ||
| Frozen strawberries package | 1 , sweetened | |
| Red currant jelly | 1/4 Cup (16 tbs) | |
| Cognac | 2 Tablespoon | |
| Whipping cream | 3/4 Cup (16 tbs), Whipped | |
| Powdered sugar | 2 Tablespoon, sifted | |
| Semi-sweet chocolate | 2 Tablespoon, grated | |
Directions
Combine 1 1/2 cups sugar, 1/2 cup cornstarch, and salt.
Add milk, stirring well.
Cook over medium heat, stirring constantly, until thick.
Beat egg yolks until thick and pale.
Stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Bring to a boil; cook, stirring constantly, 1 minute or until thick.
Remove from heat; stir in vanilla.
Let stand at room temperature 30 minutes.
Cover and chill.
Roll pastry to remove fold lines.
Cut into 8 squares.
Place on baking sheet; bake at 350° for 15 minutes.
Let cool.
Cut each square in half horizontally.
Place strawberries in an electric blender; cover and process until smooth.
Press through a sieve; discard pulp.
Combine strawberry puree and remaining 1 tablespoon cornstarch in a saucepan; stir.
Add jelly; cook over medium heat until thick.
Cook, stirring constantly, 1 minute.
Remove from heat; stir in Cognac.
Place bottom halves of pastry squares on plates.
Fold whipped cream into custard; spoon onto pastry squares.
Top with remaining halves.
Sprinkle with powdered sugar and chocolate.
Spoon strawberry sauce in small circles onto plates; pull a wooden pick through circles.
Garnish with berries, if desired.
Add milk, stirring well.
Cook over medium heat, stirring constantly, until thick.
Beat egg yolks until thick and pale.
Stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Bring to a boil; cook, stirring constantly, 1 minute or until thick.
Remove from heat; stir in vanilla.
Let stand at room temperature 30 minutes.
Cover and chill.
Roll pastry to remove fold lines.
Cut into 8 squares.
Place on baking sheet; bake at 350° for 15 minutes.
Let cool.
Cut each square in half horizontally.
Place strawberries in an electric blender; cover and process until smooth.
Press through a sieve; discard pulp.
Combine strawberry puree and remaining 1 tablespoon cornstarch in a saucepan; stir.
Add jelly; cook over medium heat until thick.
Cook, stirring constantly, 1 minute.
Remove from heat; stir in Cognac.
Place bottom halves of pastry squares on plates.
Fold whipped cream into custard; spoon onto pastry squares.
Top with remaining halves.
Sprinkle with powdered sugar and chocolate.
Spoon strawberry sauce in small circles onto plates; pull a wooden pick through circles.
Garnish with berries, if desired.
Chef
