Strawberry Napoleons With CrÈme FraÎche And Almond Tuiles Food

STRAWBERRY NAPOLEONS

Steps:

• Add the egg yolks to a medium sized bowl and gently beat them together. Set aside.
• Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
• Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
• Reduce heat to medium and simmer for 2 minutes. Remove from heat.
• Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't scramble the egg yolks.
• Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
• Remove from heat and add butter and vanilla extract. Stir until smooth, then top with clear wrap that touches the top of the cream (it helps prevent a film from forming on top). Refrigerate until cool and ready to use.
• Remove the two sheets of puff pastry from the box and cut each set into 3 strips, for a total of 6 strips.
• Place on a baking sheet and bake for about 13 minutes.
• Remove them from the oven and allow to cool. Press the baked pastry down just a bit, if needed so they layers are relatively flat.
• To finish making the pastry cream, add the heavy whipping cream and powdered sugar to a large mixer bowl and whip until stiff peaks form.
• Gently fold the whipped cream into the pastry cream.
• To layer everything together, place a layer of puff pastry onto a serving plate and top it with some chopped strawberries.
• Pipe or spread some pastry cream on top of the berries, then repeat another layer of puff pastry, strawberries and pastry cream.
• Top off the pastry with a third pastry strip on top. Repeat the layering process with the remaining puff pastry, pastry cream and strawberries.
• To make the icing, add all ingredients to a small bowl and whisk until smooth. Spread the icing onto the top of the completed napoleons.
• To add the whipped cream topping, add the ingredients to a large mixer bowl and whisk until stiff peaks form.
• Pipe swirls of the whipped cream on top of the napoleons and top with a few additional chopped berries. Refrigerate until ready to serve.

STRAWBERRY-RHUBARB NAPOLEONS WITH CREME FRAICHE ICE CREAM

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Unfold the pastry sheet on your work surface. If the pastry sticks a bit, dust with some flour. Roll the dough out to about a 10-inch square. Cut the square into 4 (5-inch) squares, then cut these in half diagonally to make 8 triangles. Evenly sprinkle all the triangles with the 2 tablespoons sugar. Put the triangles, sugar-side up, on the baking sheet. Pop in the oven and bake until nicely puffed and golden brown, about 25 minutes. Let cool. Slice in half horizontally (a serrated knife is best for this job).
• Put a halved triangle on your serving plate. Spread some Strawberry-Rhubarb filling on top, stack another halved triangle and more filling on top of that and repeat to make 4 layers total. Sprinkle with powdered sugar and serve with more sauce on the side. Scoop some Creme Fraiche Ice Cream alongside. Serve the napoleons immediately.
• Whisk the sugar and cornstarch in a small bowl, making sure there are no lumps. Add the rhubarb, sugar-cornstarch mixture, orange zest and juice and half the strawberries to a saucepan. Give it a good stir. Let this mixture sit about 15 minutes off the heat so it macerates (gets nice and juicy). Then put the pan over medium-high heat and let cook until the rhubarb is tender but still holds its shape, giving it a stir now and then, about 7 minutes. Let it cool for about 15 minutes, and then stir in the rest of the strawberries.
• Pour the milk into a large bowl, add the 2 tablespoons lemon juice and let it sit for a couple of minutes.
• Add the creme fraiche, the remaining 1/3 cup lemon juice and the sugar. Give it a whisk until thoroughly combined. Pour into an ice cream maker and churn as per the manufacturer's instructions, then pop in the freezer until it's firm.

TUILES

Steps:

• In an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the confectioners' sugar and flour and mix until combined. Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all. Refrigerate the batter for 30 minutes.
• Preheat the oven to 350 degrees F. Have a rolling pin at hand. Spray a baking sheet with nonstick cooking spray or line it with parchment paper.
• Spoon 2 teaspoons of the batter onto the baking sheet and with a small, offset metal spatula, spread it evenly into a 3-inch circle. Repeat to form more tuiles, baking only 6 to 8 at a time. Refrigerate the remaining batter while you bake the tuiles.
• Bake the tuiles for 4 to 6 minutes, until lightly browned around the edges. Remove from the oven and immediately shape the tuiles, lifting up each one with a metal spatula and draping it over the rolling pin so it curves, just until set. Repeat with the remaining batter. Store the tuiles in a cool dry place in an airtight container for up to 1 week.

BROWN SUGAR CUSTARD WITH STRAWBERRY COMPOTE, WHIPPED CREME FRAICHE AND ALMOND HONEYCOMB

Steps:

• For the custard: Preheat the oven to 325 degrees F.
• Combine the cream and vanilla seeds in a small saucepan and cook until it reaches 180 degrees F or tiny bubbles form on the side of the pot.
• Combine the egg yolks, brown sugar and salt in a large bowl and whisk until light and smooth in color. Slowly add the hot cream mixture to the egg mixture, whisking constantly to prevent the yolks from overcooking.
• Transfer the custard to a large measuring cup or pitcher, then divide it among four 8-ounce mason jars, filling about two-thirds of the way full. Place them in a deep baking dish. Fill the baking dish with hot water, coming about halfway up the sides of the jars. Cover the jars with aluminum foil and transfer to the oven; bake until the custard jiggles like gelatin when the jars are tapped, 25 to 30 minutes. Remove from the oven, uncover and transfer to the refrigerator to chill until set, about 1 hour and up to overnight. Alternatively, place in the freezer for 25 to 30 minutes.
• For the compote: Prepare an ice bath and set aside.
• Combine the strawberries, granulated sugar, cloves, salt and 1 teaspoon vanilla in a medium saucepan and cook over medium-low heat until the strawberries are soft, the liquid is syrupy and the bubbles are thick and slow, about 20 minutes. Cool down completely over the ice bath. (The compote will thicken as it cools.) Finish with the lemon juice.
• For the honeycomb candy: Line a baking dish with parchment paper.
• Spread the almonds in an even layer on a second baking sheet and toast in the oven until lightly golden and fragrant, 8 to 10 minutes. Remove from the oven and set aside.
• Combine the granulated sugar, corn syrup, honey, salt and 1/4 cup water in a medium saucepot. Whisk the solution together gently and wipe the sides of the pot down with water so it does not have any sugar crystals stuck to it. Heat the solution over medium heat until it reaches 300 degrees F on a candy thermometer, 10 to 12 minutes. Fold in the almonds and whisk in the baking soda. Immediately pour the mixture out into the lined baking dish, using a rubber spatula to smooth into an even layer. Let cool completely, about 45 minutes.
• Cut the honeycomb into sticks or break into shards.
• In a medium bowl, whisk to combine the creme fraiche with the remaining 1/4 teaspoon vanilla extract until stiff peaks form.
• Place a large spoonful of the strawberry compote on top of each custard and top with a dollop of the whipped creme fraiche. Stick a shard or stick of the honeycomb into each and garnish with the fresh mint.

PINEAPPLE-COCONUT NAPOLEONS WITH MASCARPONE CREAM AND PINEAPPLE SYRUP

Steps:

• Preheat oven to 300°F. Spray large nonstick baking sheet with vegetable oil spray. Mix coconut and flour in small bowl. Using electric mixer, beat sugar and butter in large bowl until blended. Gradually add egg whites and beat until mixture thickens slightly. Stir in coconut mixture.
• Form 2 tuiles by spooning 1 very generous tablespoonful batter for each tuile onto prepared baking sheet, spacing 4 inches apart. Using small metal spatula or back of spoon, spread batter to thin 3- to 3 1/2-inch rounds. Bake until tuiles are golden, about 22 minutes. Working quickly and using metal spatula, transfer tuiles to racks. Return baking sheet to oven briefly if tuiles harden and stick slightly to sheet. Working in batches, repeat with remaining batter, spraying baking sheet with vegetable oil spray before each batch. Cool completely.
• Boil first 7 ingredients in heavy large pot until liquid is reduced to 2 1/2 cups, about 4 minutes. Arrange pineapple rounds in layers in pot. Reduce heat to medium; cover and cook until pineapple is tender and translucent, turning rounds occasionally, about 20 minutes. Using slotted spoon, transfer pineapple rounds to large baking sheet. Cool. Strain pineapple cooking liquid; return to same pot. Boil until syrup is reduced to 1/2 cup, about 5 minutes. Transfer to bowl and cool. (Tuiles, pineapple and syrup can be prepared 1 day ahead. Store tuiles in airtight container. Cover and refrigerate pineapple and syrup separately. Bring to room temperature before assembling dessert.)
• Beat mascarpone, cream and sugar in large bowl until firm peaks form. Beat in rum.
• Place 1 tuile on each of 6 plates. Place 1 pineapple round atop each. Spread 3 tablespoons mascarpone cream atop pineapple. Top with another tuile, 3 tablespoons mascarpone cream, then 1 pineapple round. Spoon remaining mascarpone cream into pastry bag fitted with medium star tip. Pipe rosettes in center of pineapple rounds. Drizzle pineapple syrup around napoleon. Surround with strawberry slices and serve.

STRAWBERRY ALMOND CREAM NAPOLEONS

Steps:

• Set oven to 400 degrees.
• Thaw the folded pastry sheet for about 25 minutes.
• Open the sheet and cut along folds to make three equal strips.
• Half each strips to make six rectangles.
• Space apart on a baking sheet.
• Bake in the center of the oven for about 15 minutes, or until well browned and baked through; remove to a rack to cool.
• Meanwhile in a bowl, using the low speed of a electric mixer combine the pudding, half and half cream; beat for about 2-3 minutes.
• Using a spatula fold in the thawed Cool Whip topping; cover and refrigerate for about 30 minutes.
• Carefully split each pieces of baked puff pastry in half horizontally.
• Cover the bottom halves with almonds, then the pudding mixture and then sliced strawberries (dividing equally).
• Cover the the pastry tops.
• Dust with powdered sugar.
• Store in the refrigerator until ready to serve.

STRAWBERRY NAPOLEON

Steps:

• On a lightly floured surface, roll out each pastry sheet to a 9-in. square. Place on ungreased baking sheets. Bake at 350° for 30 minutes or until golden brown. , Meanwhile, in a saucepan, combine sugar, cornstarch and salt. Gradually add milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Pour into a bowl; cover surface with plastic wrap. Refrigerate, without stirring, until chilled. , For topping, beat cream in a chilled large bowl until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. , Place one pastry square on a serving platter. Top with the custard, strawberries, sweetened whipped cream and second pastry. Dust with confectioners' sugar. Refrigerate leftovers.

STRAWBERRY NAPOLEONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Combine pudding mix and cold milk; fold in whipped topping. Refrigerate until ready to use.
• Unfold pastry on a cool, lightly floured surface. Cut into 3 strips along fold marks, then cut each strip into four equal pieces. Place 2 inches apart on a baking sheet.
• Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool.
• Split pastries into 2 layers, setting the 8 best looking tops aside. Spread 8 bottom layers with dollops of the pudding mixture. Top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (A small amount of the pudding mix on top of the berries will help keep the layers together.) Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). Sprinkle with confectioner's sugar.

STRAWBERRY NAPOLEONS

Steps:

• Preheat oven to 375 degrees. Sprinkle work surface with some of granulated sugar. Unfold dough on top and sprinkle with more granulated sugar. If necessary, roll out to a 9 1/2-by-12 1/2-inch rectangle, slightly more than 1/8 inch thick. Using a sharp knife or pastry cutter, cut into a 9-by-12-inch rectangle. Transfer to a baking sheet; freeze 20 minutes. Cut into twelve 4-by-2 1/4-inch rectangles. Transfer to two baking sheets and refrigerate until firm, about 30 minutes.
• Prick rectangles all over with a fork. Coat two wire racks with cooking spray and place one over each set of rectangles (if you only have one cooling rack, work in batches). Bake until pastry just reaches tops of racks, about 15 minutes (do not let it bake into racks and stick). Remove racks; continue to bake until golden and evenly browned, about 15 minutes more. Let cool completely on racks, about 30 minutes.
• With a mixer, whisk cream, creme fraiche, vanilla seeds, and confectioners' sugar on medium speed until stiff peaks form, 1 to 2 minutes. Fit a pastry bag with a large star tip (such as Ateco #825). Split pastry rectangles horizontally (to create 24 pieces total). Choose 8 nice tops; set aside. Arrange a single layer of strawberries over 8 bottom rectangles. Pipe about 2 tablespoons cream over berries. Top with a second layer of berries. Pipe 2 tablespoons cream onto 8 more rectangles. Top with a layer of strawberries. Pipe a dollop of cream onto bottom and place on top of first layer, pressing very gently to help stick. Pipe a dollop of cream on bottom of reserved rectangles and place on top, sugared-sides up. Refrigerate at least 1 hour and up to overnight.