Retrieved from PBS online episode
Yum-MEEE!!! My process follows.
Ingredients:
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)
Directions:
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
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