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Clementine Napoleons https://www.metro.ca/userfiles/image/recipes/mille-feuilles-creme-patissiere-clementines-5389.jpg PT35M PT15M PT50M
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 smoothCLEMENTINE COULIS: Purée in a blender
8
3 5 5 2
13 oz (400 g) frozen commercial puff pastry, thawed 4 clementines, peeled and separated into supremes 5 Tbsp. (75 mL) whipped cream
Clementine Napoleons

Clementine Napoleons

Rate this recipe
5 Votes
8
servings
0:35
Preparation
0:15
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 13 oz
    (400 g)
    frozen commercial puff pastry, thawed
  • 4
    clementines, peeled and separated into supremes
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  • 5 Tbsp.
    (75 mL)
    whipped cream
  • 3
    egg yolk
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  • 3 Tbsp.
    (45 mL)
    corn starch
  • 1 cup
    (250 mL)
    milk
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  • 1 cup
    (250 mL)
    table cream 15% m.f.
  • 1/3 cup
    (80 ml)
    sugar
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    500 g


  • 1 Tbsp.
    (15 mL)
    grand marnier
  • 1
    clementine, zest only
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  • 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
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  • 1/2 tsp.
    (2 mL)
    vanilla
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  • 20
    clementine supremes
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Imprimer ma sélection

Preparation

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

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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