Lemon Curd Napoleon Food

ROUGH PUFF NAPOLEONS WITH LEMON CREAM AND BERRIES

Steps:

• For the rough puff: Combine the flour and salt in a large bowl. Add the butter and use a pastry cutter or your hands to cut or rub the butter into the flour until it is covered with flour and resembles chunky wet sand. There should still be chunks of butter visible in your mixture -- do not overwork.
• Add the cold water slowly and start to mix until the dough comes together. It will still be quite shaggy and crumbly.
• Lay out a large piece of plastic wrap and dump the dough in the center. Wrap the dough tightly, pressing down firmly to help compress and form it into a square. Allow the dough to rest in the refrigerator for at least 30 minutes and up to 1 day.
• Put the dough on a lightly floured surface and roll out to approximately a 10-by-16-inch rectangle. (You should still see butter marbled in the dough.) Using a letter-folding technique, fold the top third down and bring the bottom third up, folding over the center like a letter. Turn the dough one-quarter and roll out again to three times its length. If the dough is too soft, chill in the refrigerator for 20 minutes. After rolling, repeat the letter fold a second time. Cut the dough in half to make 2 squares. Wrap each in plastic wrap and chill for at least 30 minutes and up to 1 day.
• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
• Roll out 1 piece of the chilled dough into a 1/4-inch-thick-square (or slightly thinner). Trim the edges so they are even and cut into nine 2-by-4-inch rectangles. Move the dough rectangles to one of the prepared baking sheets and chill for 20 minutes. Repeat the rolling, cutting and chilling process with the remaining piece of dough.
• Dust the dough rectangles lightly with confectioners' sugar and place a second piece of parchment on top. Top with a second baking sheet to control the rise of the dough.
• Bake for 20 minutes. Remove the top baking sheet and parchment paper and continue baking until deep golden brown, about 10 minutes. Transfer the pastry pieces to a wire rack to cool completely.
• For the lemon cream: Bring the lemon juice to a simmer in a medium saucepan. Whisk together the lemon zest, sugar, eggs and egg yolk in a small bowl. When the lemon juice begins to simmer, temper the egg mixture by adding a small amount of hot liquid to the eggs while constantly whisking. Add the warmed egg mixture back to the pot and continue to cook over medium heat, whisking continuously. When the mixture is thick enough to coat the back of a spoon, strain the curd through a fine-mesh strainer into a medium bowl. Finish by whisking the butter into the hot curd. Cool completely in the refrigerator.
• In the bowl of a stand mixer fitted with a whisk attachment, add heavy cream and powdered sugar and whip to soft peaks.
• Fold the cooled lemon curd into the whipped cream, taking care not to deflate the mixture too much. Scoop the lemon cream into a piping bag fitted with a large star tip and keep refrigerated until ready to use.
• For the blueberry coulis: Add the blueberries, sugar, lemon juice and 1/4 cup water to a medium saucepan. Bring the mixture to a boil, stirring to make sure the sugar dissolves. Continue to boil for 10 minutes, until the mixture thickens and coats the back of a spoon. Strain the coulis through a fine-mesh strainer and cool completely.
• To build the Napoleons, drizzle the blueberry coulis onto a plate. Pipe the lemon cream onto one pastry rectangle from end to end. Top with a second piece of pastry and repeat the piping with lemon cream. Top with a third piece of pastry and pipe one more layer of lemon cream. Garnish with fresh blueberries and raspberries.

PERFECT LEMON CURD

Steps:

• In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

BERRY NAPOLEON WITH LEMON CURD

Steps:

• FOR THE PASTRY: Make a well in the flour. Add the cornstarch. Cut the butter in 1 1/2 Tablespoon chunks. Add the salt. Mash the butter into the flour with your fingers until the particles of butter are the size of whole macadamia nuts.
• Mix in the ice water, 1 Tablespoon at a time, introducing it with your fingertips. Press the small balls of dough that will form into a large one. With the heel of your hand, lightly push the ball of dough forward into large pieces and then gather it into a ball. Shape into a rectangle 6 1/2 inches by 4 1/2 inches. Refrigerate for 1 hour, preferably in the vegetable crisper.
• Roll the dough 6 inches away from you and then 6 inches toward you, keeping it 6 1/2 inches wide and never less that 1/3 inch thick. Do not bear down on the dough. Roll it out parallel to the countertop in 1 or 2 strokes. If the dough becomes wider than 6 1/2 inches, block it on each side by place the rolling pin parallel to the edge of the dough and tapping it gently toward the dough. The dough edge will straighten. Fold the dough in 3 folds. Turn the dough 90 degrees so it looks like a book ready to be opened.
• With a bit of pressure applied with the rolling pin at the top and bottom seams, pinch the layers of dough slightly to prevent the butter from escaping later. Roll out the dough again and fold it a second time, exactly as described above.
• You will have given it two turns. If the package of dough is less than 6 inches wide, tap it gently with the rolling pin to flatten it. To keep track of the turns, punch small depressions on the surface of the dough with your fingertips.
• Put the dough on a lightly floured plate. Cover it loosely with a sheet of Saran Wrap (plastic wrap) and put it to cool in the vegetable crisper of the refrigerator. The dough should rest for at least 1 hour.
• Finish the dough by giving it two more series of two turns, exactly as described above. Rest the dough for 30 minutes between each series of turns. After turns 3 and 4, punch 4 small depressions on the surface of the dough; after turns 5 and 6, trace an X. That will remind you that the pastry is finished and may be used anytime.
• Roll out after chilling deeply for 1 to 2 hours and cut in the shape that you desire.
• Preheat oven to 400°F.
• Cut the puff pastry in half. Roll each half into 2 sheets, each 1/8 inch thick and as wide and long as you can make it. Bake between 2 black baking sheets for 15 minutes until brown.
• Cool and cut into rectangles 1 inch by 3 inches.
• TO PREPARE THE LEMON CURD: Beat the egg yolks with the sugar in an electric mixer until extremely thick. The mixture should form a heavy ribbon. Transfer to a large saucepan. Gradually add the lemon juice as you beat over VERY LOW HEAT, until the curd thickens heavily. Add all the rinds and gradually the melted butter, and cool completely.
• TO BUILD THE NAPOLEONS: Put the lemon curd into a pastry bag fitted with a 1/3 inch wide, round plain nozzle. Cover 1 rectangle of pastry with an even layer of curd. Top that layer with a second rectangle of pastry. Cover that second rectangle with curd and top with a third rectangle of pastry. Powder each napoleon with confectioner's sugar.
• Thaw the raspberries. Remove half of their syrup. Blend to a puree in the blender and strain to discard all seeds. To serve, put one napoleon on a desert plate and surround with raspberry puree. This recipe will make 8 to 10 beautiful napoleons.
• VARIATION: Fresh Berry Napoleons: Instead of using just lemon curd, try the following idea. Pipe the lemon curd between the layers, as in the recipe, but add strawberries on the first layer, blueberries on the second, and raspberries on the third. Do not serve with the raspberry sauce; the berries will make their own sauce as you eat the napoleons.
• Madeleine Cooks.
• If you cannot find Meyer lemons, you can substitute Eureka or Lisbon lemons.
• Meyer lemon is a hybrid, a cross between a regular lemon and either an orange or a mandarin. They're sometimes smaller than a regular lemon, rounder in shape, with a thin, soft, and smooth rind which ranges from greenish when slightly immature to a rich yellow-orange when fully ripe. The rind lacks the typical lemon peel oil aroma and the pulp is darker yellow and less acidic than a regular lemon. The complex flavor and aroma hints of sweet lime, lemon and mandarin.
• Use it for most purposes as you would a regular lemon. It's perfect for a soufflé or lemon tart and, because it's sweeter than a regular lemon, makes good lemonade requiring less sugar. On the other hand, when you want a more acidic lemon taste, as in a vinaigrette or marinade, you're probably better off using a regular lemon.

LEMON CURD

Steps:

• Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

LEMON MERINGUE NAPOLEON WITH GINGER CREAM

Steps:

• Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Draw two 4-by-13-inch rectangles about 2 inches apart on the parchment, then flip it over so it is marked-side down.
• Make the meringue: Beat the egg whites in a medium bowl with a mixer on medium-high speed until foamy, about 1 minute. Gradually beat in the granulated sugar and continue beating until stiff shiny peaks form, about 6 minutes. Gently fold in the confectioners' sugar with a rubber spatula (do not overmix).
• Transfer the meringue to a pastry bag fitted with a 3/4-inch round tip. Using the rectangles as a guide, pipe 4-inch-long lines of meringue side by side in each rectangle. (The lines should touch each other.) Transfer to the oven and bake, rotating the baking sheet occasionally, until the meringue is firm and crisp but not brown, about 2 hours. Remove from the oven and let cool completely on the baking sheet.
• Meanwhile, make the lemon curd: Combine the egg yolks, lemon zest, lemon juice and granulated sugar in a medium saucepan; cook over medium heat, whisking, until thickened, about 7 minutes. Whisk in the butter, a few pieces at a time, until incorporated. Transfer the curd to a small bowl, then set in a larger bowl of ice; stir occasionally until the curd is completely cool, then refrigerate until ready to use.
• Make the ginger cream: Combine the heavy cream, confectioners' sugar, crystallized ginger and vanilla in a bowl and beat with a mixer on medium-high speed until stiff peaks form, about 5 minutes.
• Assemble the napoleon: Place a meringue rectangle on a platter. Spoon the lemon curd on top, leaving a 1/2-inch border. Top with the ginger cream. Place the other meringue rectangle on top and gently press; refrigerate 1 hour. Dust with confectioners' sugar before serving.

LEMON NAPOLEONS

Steps:

• Make curd:
• Whisk sugar, eggs and yolks in heavy medium saucepan to blend. Mix in lemon juice, butter and peel. Whisk over medium-low heat until mixture thickens and just begins to bubble at edges, about 6 minutes (do not boil). Transfer to small bowl. Press plastic wrap directly onto surface of curd. Chill until cold,at least 2 hours. (Can be made 3 days ahead. Keep chilled.)
• Make phyllo pastries:
• Position 1 rack in bottom third and 1 rack in center of over; preheat to 375°F. Line 2 baking sheets with parchment paper. Mix 2 tablespoons sugar and cinnamon in bowl.
• Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic and damp cloth). Brush phyllo with butter; sprinkle with 1 teaspoon cinnamon sugar. Top with second phyllo sheet. Brush with gutter; sprinkle with 1 teaspoon cinnamon sugar. Repeat layering with remaining 4 phyllo sheets, butter and cinnamon sugar. Trim phyllo stack to 12 inches wide by 18 inches long. Cut stack into four 3-inch-wide by 18-inch-long strips. Cut each strip into six 3-inch squares, forming twenty-four squares. Transfer to baking sheets.
• Bake phyllo squares 6 minutes. Switch sheets on racks and bake until deep golden brown,about 4 minutes longer. Cool pastries on baking sheets.
• Beat cream, 2 teaspoons sugar and vanilla in medium bowl until stiff peaks form. Arrange 8 pastries on work surface. Spoon curd into pastry bag fitted with medium star tip. Pipe curd in parallel lines onto each pastry. Top each with second pastry. Spoon whipped cream into another pastry bag fitted with medium star tip. Pipe cream atop second pasties. Top each with third pastry. Transfer to platter. (Can be made 2 hours ahead; chill)
• Lightly dust napoleons with powdered sugar and serve.

LEMON CURD

Steps:

• Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
• Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
• Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

LEMON CURD NAPOLEON

Steps:

• Prepare the lemon curd: In the bottom of a double-boiler, pour several inches of water, and bring to a simmer. In the top of the double-boiler, combine the egg yolks, lemon juice, and zest. Add the sugar, and whisk to blend. Fit the pans together, and whisk the egg mixture constantly until thickened, about 4 minutes.
• Remove the pans from the heat, and whisk in the butter, a piece at a time, until completely incorporated. Place the top of the double-boiler in a large bowl of ice water, and stir frequently until chilled. Transfer to a covered container, and refrigerate. The curd may be stored, refrigerated, for up to three days.
• Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Place the phyllo sheets on a dry work surface, and cover with a slightly dampened cloth. Remove one phyllo sheet, and lightly brush with clarified butter. Top with two more sheets, brushing each with butter. Make a second stack with the remainign three sheets of phyllo, buttering each one. Using a sharp, round 3-inch cookie cutter, cut out 12 circles from each stack. Sprinkle generously with confectioners' sugar, and transfer to a baking sheet. Cover phyllo disks with a sheet of parchment paper, and fit another baking sheet on top. Bake until golden, about 5 minutes; do not overcook. Remove top baking sheet and parchment paper, and allow phyllo disks to cool.
• To assemble: Place a dab of lemon curd in the center of each plate, and press a phyllo disk on top of it. Top the phyllo with 1 tablespoon of lemon curd. Arrange four raspberries on the curd. Top with another phyllo disk, more lemon curd, and raspberries, continuing until each napoleon has three layers of berries. Top with a phyllo disk, and sprinkle with confectioners sugar. Serve immediately.

LEMON CURD

Steps:

• In a heatproof bowl set over a pan of simmering water over medium heat, add the lemon juice, sugar and salt. Whisk until the sugar dissolves. Add the eggs and whisk together. Let cook, whisking, until thickened, 8 to 10 minutes. Add the butter, whisking to incorporate. If necessary, strain the custard through a fine mesh sieve into a medium bowl. Chill until ready to serve.

LEMON CREAM FILLO NAPOLEON

Steps:

• Place the lemon zest in a medium bowl and set aside. Spoon 4 tablespoons of the lemon juice into a very small bowl, sprinkle with the gelatin and set aside to thicken and almost set.
• Place the eggs, egg yolks, sugar, salt, and remaining lemon juice in the bowl with the lemon zest and whisk together. Pour into a saucepan, add the butter and cook over med-low heat, whisking constantly, until the custard begins to thicken. Just before boiling remove from the heat and add the now thickened lemon gelatin mixture. Pour the whole mixture through a fine mesh strainer set over a medium bowl. Cover the surface directly with plastic wrap and chill overnight until set quite firm.
• The next day, preheat the oven to 350 degrees F.
• Unwrap the sheets of fillo and cover with damp cloth or a piece of plastic wrap. You should work quickly to avoid the fillo drying out. Lay two pieces of parchment paper measuring about 16 by 11-inches out on large chopping board. Brush each piece of paper with a thin layer of butter and sift two tablespoons of confectioners' sugar onto each one.
• Lay a sheet of fillo onto each of the papers and now brush that with butter also. Continue to layer the fillo and butter on each stack to give 4 fillo layers in total, finishing with a butter layer. Finally, sift 2 tablespoons of confectioners' sugar on top of each. Lay another sheet of parchment paper measuring 16 by 11-inches on top and use this as a guide to trim the pastry edges using a sharp knife.
• Next, remove the top sheet of parchment and using the knife, divide each fillo stack in half down the length (to give four 5.5-inches wide and 16-inches long rectangles). Make light score marks (not cutting through) with the knife across the opposite way and at 2-inch intervals to give 8 portion marks when serving. Slide each stack onto a sheet pan, butter the top sheets of parchment paper and place them butter side down on top. Finally, place another sheet pan on top of each stack (which will ensure the pastry will cook thin and crispy).
• Bake for 15 minutes, until crisp and golden brown. Remove the top sheet pans and allow the pastries to cool completely.
• To assemble, set one long rectangle onto a large platter and spread over 1/4 of the lemon cream evenly. Continue to layer up the fillo and lemon cream ending with a fillo top, to give 4 fillo layers and 3 lemon cream layers. There should be a remaining 1/4 of lemon cream still in the bowl to make a sauce with. To do this, add a 1/4 cup of hot tap water and whisk until smooth and drizzly in consistency.
• Finally, prepare the blackberries. Tip them into a small bowl and lightly crush them with a fork to bring out their juices. Add 1 tablespoon confectioners' sugar and toss together.
• Using a very sharp knife carefully cut the Napoleon into 8 portions using the score marks as a guide. Drizzle some lemon sauce on each serving plate and place a portion of Napoleon in the center of each one. Spoon the crushed blackberries around and serve at once.

LEMON CREAM AND RASPBERRY PHYLLO NAPOLEONS

Steps:

• For Phyllo Squares:
• Preheat oven to 375°F. Lightly oil 2 large baking sheets. Stack phyllo sheets on work surface. Trim to 10 1/2-inch square (reserve scraps for another use). Place 1 phyllo square on work surface (cover remaining phyllo with plastic wrap and damp kitchen towel). Sprinkle with 1 generous teaspoon sugar. Top with second phyllo square. Brush lightly with melted unsalted butter. Sprinkle with 1 generous teaspoon sugar. Top with third phyllo square. Sprinkle with 1 generous teaspoon sugar. Cut phyllo stack into 9 equal stacked squares. Arrange stacked phyllo squares an prepared baking sheet. Repeat layering and cutting with remaining 3 phyllo sheets, sugar and butter making total of 18 stacked phyllo squares. Bake until phyllo is golden, about 10 minutes. Transfer baking sheets to racks and cool completely.
• For Lemon Cream:
• Beat cream, 1 1/2 teaspoons powdered sugar and vanilla in large bowl until medium peaks form. Whisk lemon curd in another medium bowl until smooth. Add to cream mixture. Beat to stiff peaks.
• Spread 1 generous tablespoon lemon cream on each of 6 stacked phyllo squares. Top each with 6 raspberries. Layer each with 6 raspberries. Layer each with 1 phyllo square, 1 more tablespoon lemon cream and 6 raspberries (save any remaining lemon cream for another use). Top each with 1 phyllo square. Sift powdered sugar over desserts. (Can be prepared 8 hours ahead. Cover loosely and refrigerate).