Clementine Napoleons

Clementine Napoleons
  • 8 servings
  • 0:35 Preparation
  • 0:15 Cooking
  • 0:50 Total Time


Add all
  • 13 oz
    (400 g)

    frozen commercial puff pastry, thawed

  • 4

    clementines, peeled and separated into supremes

  • 5 Tbsp.
    (75 mL)

    whipped cream

  • custard:

  • 3

    egg yolks

  • 3 Tbsp.
    (45 mL)

    corn starch

  • 1 cup
    (250 mL)


  • 1 cup
    (250 mL)

    table cream 15% m.f.

  • 1/3 cup
    (80 ml)


  • 1 Tbsp.
    (15 mL)

    grand marnier

  • 1

    clementine, zest only

  • icing clementine coulis:

  • 8 Tbsp.
    (120 mL)

    butter 20 clementine supremes

  • salt

  • 2 1/2 cups
    (625 mL)

    icing sugar

  • 2-4 Tbsp.
    (30-60 mL)

    clementine juice

  • 1/2 tsp.
    (2 mL)


  • clementine coulis:

  • 20

    clementine supremes


Preheat oven to 375°F (190°C).

Roll out puff pastry on a lightly floured surface and cut into 16 rectangles 1 3/4 in. x 3 in. (4 cm x 8 cm).

Transfer to a baking sheet and bake until golden brown. Cool.

CUSTARD: In a bowl, beat egg yolks and cornstarch together. Set aside. Combine milk, cream and sugar in a pot and bring to a boil over medium heat. Whisk and remove from heat. Whisk 1 cup (250 mL) of the milk-cream mixture into the egg yolks. Return to the pot and continue cooking until mixture bubbles. Remove from heat. Stir in Grand Marnier and zest. Cover custard, laying plastic wrap directly on it, to prevent a skin from forming, and cool.

ASSEMBLING NAPOLEONS: When custard has cooled, assemble Napoleons Spread 8 puff pastry rectangles with 3 Tbsp. (45 mL) each of custard. Add a few clementine supremes and top with another rectangle. Place 8 Napoleons side by side to ice them. Using a fork, dribble lines of icing in lines on Napoleons. Gently lay a few supremes on top. Decorate each Napoleon with a piped whipped cream rosette. Serve with clementine coulis.

ICING: Cream butter and add salt. Add icing sugar and juice, alternately. Add vanilla. Beat until smooth

CLEMENTINE COULIS: Purée in a blender

Source: Académie Culinaire