Monday, February 16, 2015

Orange Raspberry Napoleons and Downton Abbey

Tonight was the seventh installment of the fifth season of Downton Abbey.  What a ride it was!  I don't know what I enjoyed more, Tom Branson taking charge at dinner, Violet confessing she enjoys Isobel's company, Lord Merton's TERRIBLE sons, or Mary's stunning hat.  The hour flew!
Retrieved from PBS online episode

The frosting on the proverbial cake was this... Orange Raspberry Napoleons! 

Yum-MEEE!!!  My process follows.


1 box frozen puff pastry
confectioners sugar
Raspberry Sauce (go here for instructions)
250 ml milk
zest of one orange, finely grated
3 large egg yolks, room temperature
50g granulated sugar
1 1/2 tablespoons cornstarch
100 ml heavy cream (and a little extra if you would like to use in the layering process)

Thaw the frozen puff pastry.  Line two baking sheets with parchment.  Place one sheet of pastry on each baking sheet and cut each into a series of equal sized squares.  There should be about 12 small squares per sheet.  Bake according to package instructions and allow to cool on a baking rack.

In a medium saucepan, heat milk with orange zest. 

In a large heatproof bowl, whisk together the yolks, sugar and cornstarch.

Temper the egg mixture by quickly whisking in a slow, steady stream of hot milk. 

Once tempered, return the mixture to the saucepan and heat, stirring constantly, until the mixture begins to bubble and becomes a thick custard.

Remove the custard from the heat and pour into a bowl.  Top with a piece of plastic wrap to prevent a skin from forming.  Refrigerate for two hours.

Whip the heavy cream and place back into the refrigerator until ready to serve. While you are at it, make a little extra for use in the layering process. You won't be sorry.

Once the custard is cool, gently fold in the whipped cream to form a pastry cream.

To assemble the napoleons, cut two squares of the puff pastry in half.  Place half of one square on a plate then top with a dollop of the pastry cream. 

Add a drizzle of raspberry sauce.  Top with the other half of the puff pastry. 

Add a dollop of whipped cream.  Top with another half of pastry followed by a dollop of pastry cream, drizzle of raspberry sauce, and top with the final half of pastry.  Dust the entire form with confectioner's sugar.  Serve with a cuppa tea!

Now... where can I find one of those divine cloche hats?!
Retrieved from PBS online episode

No comments: