Bon Appetit Desserts (92 page)

Carefully transfer pastry to cutting board. Using serrated knife, cut pastry into three 14×3-inch rectangles. Trim any puffed portions of pastry to flatten and even slightly.

DO AHEAD
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Can be made 8 hours ahead. Cover with foil; let stand at room temperature.

Place 1 pastry rectangle on long serving platter. Stir pastry cream to loosen. Spread 1 cup pastry cream over pastry rectangle, leaving ½-inch plain border at all edges (reserve remaining pastry cream for another use). Place second pastry rectangle, flat side up, on cardboard rectangle or 18-inch-long ruler. Spread with half of jam (generous ⅓ cup) to cover. Top with sliced plums in neat lines, skin side facing out. Using cardboard rectangle or ruler as aid, slide pastry with plums atop pastry cream layer, plum side up. Spread remaining plum jam over flat side (underside) of third pastry rectangle; place jam side down atop plums on second pastry layer. Dust top of pastry with powdered sugar.

DO AHEAD
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Can be made 2 hours ahead. Let napoleon stand at room temperature (do not chill).

Cut napoleon crosswise into 8 to 10 pieces and serve.

Banana-Caramel Napoleons

In this rich napoleon, the usual pastry cream filling is replaced with a decadent blend of mascarpone cheese and homemade caramel.
8 servings

1 cup plus 1½ tablespoons sugar

6 tablespoons water

1 teaspoon fresh lemon juice

⅔ cup heavy whipping cream

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

12 ounces chilled mascarpone cheese

3 large bananas (about), peeled, thinly sliced on diagonal

Powdered sugar

Combine 1 cup sugar, 6 tablespoons water, and lemon juice in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over low heat; stir until mixture is smooth and any caramel bits dissolve. Transfer caramel to small bowl. Cover and chill until thick, about 3 hours.

Preheat oven to 400°F. Line 2 heavy large baking sheets with parchment paper. Roll out puff pastry on lightly floured surface to 15×12-inch rectangle. Cut crosswise into three 12×5-inch strips. Transfer pastry strips to prepared baking sheets, spacing evenly. Pierce pastry all over with fork. Chill 10 minutes.

Bake pastry until golden, about 15 minutes. Transfer baking sheets to racks and cool pastry on sheets.

DO AHEAD
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Caramel and pastry can be made 1 day ahead. Keep caramel chilled. Wrap pastry in foil and store at room temperature.

Set aside ½ cup caramel for decoration. Using electric mixer, beat mascarpone and remaining 1½ tablespoons sugar in medium bowl just until smooth. Add remaining caramel and beat until caramel cream is well blended, about 1 minute.

Using sharp knife, trim pastry layers so that they are flat and even. Place 1 pastry strip on work surface. Spread with ¼ of caramel cream. Arrange half of banana slices in single layer over caramel cream. Spread second pastry strip with ¼ of caramel cream. Place pastry, caramel cream side down, atop bananas. Spread top of second pastry strip with ¼ of caramel cream. Arrange remaining bananas in single layer over. Spread remaining pastry strip with remaining caramel cream. Place pastry, caramel cream side down, atop bananas. Using serrated knife, cut pastry crosswise into 8 equal pieces. Sift powdered sugar over.

DO AHEAD
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Can be made 2 hours ahead. Tent with foil and chill.

Place napoleons on plates. Drizzle reserved caramel around napoleons and serve.

Rhubarb Napoleons

This modern, more casual rendition of the napoleon boasts a delicious jam-like rhubarb filling that’s accented with orange. The crisp, caramel-glazed pastry is cut into triangles rather than the usual rectangles.
Makes 4

2 tablespoons (¼ stick) unsalted butter, room temperature, divided

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

2 tablespoons sugar

3 cups ½-inch pieces trimmed fresh rhubarb (about 13 ounces)

⅔ cup sugar

2 tablespoons orange juice

1 tablespoon cornstarch

2 teaspoons finely grated orange peel

1 tablespoon red currant jelly

Powdered sugar

Vanilla ice cream

Orange peel strips (optional)

Fresh mint sprigs (optional)

PASTRY
: Preheat oven to 400°F. Using ½ tablespoon butter, generously butter 1 rimmed baking sheet. Unfold pastry on work surface; sprinkle with sugar. Roll out pastry to 11-inch square. Trim edges to form 10-inch square. Cut square into four 5-inch squares, then cut squares diagonally in half to form 8 triangles. Transfer pastry triangles, sugar side up, to prepared baking sheet. Using remaining 1½ tablespoons butter, generously butter underside of second rimmed baking sheet. Place second sheet, buttered side down, atop pastry triangles.

Bake pastry triangles 15 minutes. Press top baking sheet down to flatten and continue to bake until pastries are golden brown, about 10 minutes longer. Remove top baking sheet. Using metal spatula, transfer pastries to rack and cool completely.

FILLING
: Combine rhubarb, sugar, orange juice, cornstarch, and grated orange peel in medium saucepan; stir to blend. Let stand until juices form, about 10 minutes. Cook over medium-high heat until rhubarb is tender but still intact, stirring gently, about 7 minutes. Gently stir in red currant jelly. Cool 5 minutes.

DO AHEAD
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Pastries and filling can be made 1 day ahead. Store pastries airtight at room temperature. Cover and chill filling. Rewarm filling before using.

Arrange 1 pastry triangle on each of 4 plates; top with rhubarb filling, then remaining 4 pastry triangles. Sprinkle with powdered sugar. Scoop ice cream alongside each napoleon. Garnish with orange peel strips and mint, if desired. Serve napoleons immediately.

Maple Mousse Napoleons with Macadamia Nut Brittle and Passion Fruit-Mango Sauce

These contemporary individual napoleons add a few delicious twists to the classic version: maple mousse in place of the traditional pastry cream, macadamia nut brittle between the layers, and a tropical fruit sauce. The mousse must chill overnight, and most of the other components for this impressive dessert can be made at least one day ahead.
Makes 6

⅔ cup sugar

½ cup water

½ cup dry-roasted macadamia nuts

4 tablespoons water, divided

1 teaspoon unflavored gelatin

⅔ cup chilled heavy whipping cream, divided

⅓ cup pure maple syrup

2 large egg yolks

1½ tablespoons unsalted butter, room temperature

¼ teaspoon maple extract

1½ cups frozen passion fruit juice concentrate, thawed

1 15- to 16-ounce mango, peeled, pitted, chopped (about 1⅓ cups)

½ cup (about) water

1 vanilla bean, split lengthwise

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

Powdered sugar

BRITTLE
: Place sheet of foil on work surface. Stir sugar and ½ cup water in heavy small saucepan over low heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil until syrup is deep amber color, occasionally brushing down pan sides and swirling pan, about 8 minutes. Mix in nuts. Immediately pour out onto foil. Let stand until cold and hard. Coarsely chop brittle.

DO AHEAD
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Can be made 2 days ahead; store airtight at room temperature.

MOUSSE
: Place 1½ tablespoons water in small cup; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Whisk 3 tablespoons cream, maple syrup, egg yolks, and remaining 2½ tablespoons water in heavy medium saucepan. Stir over medium heat until custard thickens and forms path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Remove from heat. Add gelatin mixture to hot custard. Stir until gelatin dissolves. Add butter and maple extract; stir until butter melts. Cool to room temperature. Whisk remaining cream in medium bowl until peaks form. Fold into custard. Cover; chill mousse overnight.

SAUCE
: Puree juice concentrate and mango in blender. Thin, if desired, by adding up to ½ cup water, 1 tablespoon at a time. Scrape in seeds from vanilla bean; blend 2 seconds.

DO AHEAD
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Can be made 1 day ahead. Transfer to bowl; cover and chill.

PASTRY
: Preheat oven to 450°F. Line large rimmed baking sheet with parchment paper. Roll out pastry on lightly floured surface to 12×12-inch square. Let pastry rest 5 minutes, then if necessary, roll again to 12×12-inch square. Cut pastry into six 2-inch-wide strips, then cut each strip in half crosswise. Arrange strips on prepared sheet. Cover with more parchment; weigh down with another baking sheet.

Bake pastry strips 14 minutes. Remove top baking sheet and top piece of parchment. Bake strips until golden, about 5 minutes longer. Cool on sheet.

Place 6 pastry strips on work surface. Spoon mousse into pastry bag fitted with large star tip. Pipe mousse onto pastry strips in rows, covering completely. Sprinkle some nut brittle over mousse. Top with second pastry strip, pressing lightly to adhere.

DO AHEAD
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Napoleons can be made 4 hours ahead. Chill. Return to room temperature before serving.