NEAPOLITAN NAPOLEONS
Provided by Warren Brown
Categories dessert
Time 4h30m
Yield varies on size of pastry pieces
Number Of Ingredients 12
Steps:
- Because the pastry cream needs to be removed from the saucepan immediately, prepare a medium sized bowl, a fine mesh strainer or a food mill, and a heat resistant rubber spatula near the stove.
- In a large bowl, whisk together the flour with 1 cup of the sugar as well as the eggs until incorporated. The mixture will be very thick.
- In a medium saucepan over medium heat, combine the milk, the remaining cup of sugar and the salt. With a pairing knife, scrape the inside of the vanilla bean and place contents into the saucepan. Cook the mixture, stirring occasionally to prevent scalding. Remove from heat when the milk just begins to simmer. While whisking constantly, slowly pour about half of the milk in a thin stream into the flour mixture. Once the 2 mixtures are combined, continue whisking the combined flour and milk and return the contents to the saucepan with the remaining milk. Place the saucepan on medium heat while whisking constantly. Cook the mixture until it thickens, approximately 2 minutes. Immediately remove the pan from the heat as soon as the first bubble breaks the surface of the pastry cream.
- Pour the hot pastry cream into the strainer or food mill over a medium sized bowl. With a spatula, push the cream through the strainer or food mill. To prevent a skin from forming, place plastic wrap directly on the surface of the cream and refrigerate for 3 to 4 hours, or overnight.
- Have packaged puff pastry unrolled on cutting board. Bake the puff pastry according to package directions. Spread layers of pastry cream between the baked puff pastry alternating optional flavors. Garnish with fruit or nuts and sprinkle with powdered sugar.
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