Citrus Creme Brulée Napoleon

Submitted by Desree42

"This is a great and dramatic dessert. The creme brulée here can be cooked traditionally and 'bruléed in a ramekin, but the ability to assemble these napoleons and have the differing textures between the puff pastry, roasted fruits, and the creamy creme brulée is what makes this dish a surefire seller! Note--each of the pieces can be kept individually for several days (up to a week) but once assembled this item need to be served fairly quickly. Any fruit can be used, use what's fresh and in season and enjoy!"

 

• Ready In: 1hr 30mins
• Ingredients: 10
• Yields: 5 napoleons

ingredients

• 1 sheet commercial puff pastry
• 1 egg
• 1 egg yolk
• 10 ounces powdered sugar
• 5 roasted peaches (I use Roasted Fruit)
• 2 cups heavy cream
• 1 orange
• 1⁄4 cup sugar
• 5 egg yolks
• 1 vanilla bean

directions

1. Cut the puff pastry into strips about 2 inches wide and 6 inches long--score and allow to rest for at least 20 minutes in the fridge.
2. Combine the 1 egg and 1 egg yolk to create a egg wash.
3. Brush the puff pastry with the egg wash and dust with powdered sugar, Bake in a 350°F- 400°F oven until golden brown and 'puffed'.
4. Allow puff to cool then slice in half through the center of the puff, creating a puff 'sandwich'.
5. Remove the zest from the orange; split and scrape the vanilla bean.
6. In a thick-bottom sauce pot scald the cream, orange zest, and vanilla bean together.
7. In a bowl combine the sugar and 5 egg yolks together.
8. Temper the hot cream mixture into the egg/ sugar mixture the return to the sauce pan.
9. Cook the creme until nape` (it coats the back of a wooden spoon).
10. Place into a casserole dish/hotel pan of any size that will allow there to be a layer of creme brulée on the bottom about 1 inch thick.
11. Back in a 350°F oven in a water bath until firm (jiggles only slightly when the pan is shaken). Remove from the water bath and allow to cool.
12. To assemble: Place the bottom half of a puff 'sandwich' on a plate.
13. Using a thin spatula place a layer of the creme brulée onto the puff (it doesn't have to look pretty as we'll be covering it soon).
14. On top of the creme brulée place a single layer of roasted fruit, so that the wedges overhang the creme brulée on either side.
15. Place the top of the puff pastry on and dust with powdered sugar.