Description:
Flaky puff pastry layered with apple filling and pastry cream, then drizzled with caramel sauce.
Ingredients:
1 Puff Pastry Square, 3" x 3", baked, warm
½ cup Apple Filling
¼ cup Pastry Cream
1 dollop Whipped Cream
2 tbsp Caramel Topping
½ tsp Powdered Sugar
1 sprig Fresh Mint
Procedure:
Thaw packaged puff pastry sheets and stack 3 layers deep before cutting into squares. Bake according to package directions. Separate layers of one warm, fully baked (golden brown) 3" square of puff pastry into 3 even layers. Reserve the top layer for the top of the assembly. Place the bottom layer of puff pastry on the center of a dessert plate. Neatly fill the center of the bottom layer with warm apple filling. Place the middle layer of puff pastry on top of the filled bottom layer. Spoon pastry cream (at room temperature) on top of the middle layer of puff pastry. Place the top layer of puff pastry on top of the pastry cream, presentation side up. Using a pastry bag, pipe whipped cream in a spiral next to the assembled Napoleon. Diagonally drizzle caramel sauce across the plate uniformly. Dust the top of the presentation with powdered sugar. Place a sprig of fresh mint next to the finished Napoleon. Serve immediately. 1 serving
Apple Filling:
Ingredients:
4 medium Cortland Apples
½ cup Port Wine
½ cup Granulated Sugar
½ tsp Cornstarch
Procedure:
Peel, core, and slice apples. Place sliced apples, port wine, sugar, and cornstarch in a heavy gauge non-reactive saucepan. Cover and simmer 20 to 25 minutes over medium-low heat or until apples have fully cooked and wine has reduced to semi-thick syrup. Remove from heat and cool to room temperature. 4 servings
Pastry Cream:
Ingredients:
1 cup Heavy Cream
2 Egg Yolks
2 tbsp Cornstarch
1 tbsp Flour
Procedure:
Place cream in a heavy gauge non-reactive saucepan and heat to 185ºF over medium heat. Combine egg yolks, sugar, and cornstarch in a stainless steel mixing bowl and beat to a ribbon stage using a wire whip. Temper the egg mixture by gradually adding heated cream to the mixture in small amounts. Return heated cream-egg mixture to the saucepan. Cook mixture over low heat stirring constantly until sauce thickens into a pudding consistency. When pastry cream has finished cooking, remove mixture from saucepan and reserve for the assembly of the Napoleon. 4 servings
Whipped Cream:
Ingredients:
1 cup Heavy Cream
2 tsp Powdered Sugar
½ tsp Real Vanilla Flavoring
Procedure:
Combine ingredients in a stainless steel mixing bowl. Using a Buerre mixer or hand mixer, thoroughly whip the ingredients to firm peaks. Place whipped cream in a pastry bag fitted with a large star decorating tip. Refrigerate until serving. 4 generous servings
Recipe Type: Authentic
Recipe By: Grandma's Saloon & Grill
Restaurant: Grandma's Saloon & Grill, 522 S Lake Ave, Duluth, MNFlaky puff pastry layered with apple filling and pastry cream, then drizzled with caramel sauce.
Ingredients:
1 Puff Pastry Square, 3" x 3", baked, warm
½ cup Apple Filling
¼ cup Pastry Cream
1 dollop Whipped Cream
2 tbsp Caramel Topping
½ tsp Powdered Sugar
1 sprig Fresh Mint
Procedure:
Thaw packaged puff pastry sheets and stack 3 layers deep before cutting into squares. Bake according to package directions. Separate layers of one warm, fully baked (golden brown) 3" square of puff pastry into 3 even layers. Reserve the top layer for the top of the assembly. Place the bottom layer of puff pastry on the center of a dessert plate. Neatly fill the center of the bottom layer with warm apple filling. Place the middle layer of puff pastry on top of the filled bottom layer. Spoon pastry cream (at room temperature) on top of the middle layer of puff pastry. Place the top layer of puff pastry on top of the pastry cream, presentation side up. Using a pastry bag, pipe whipped cream in a spiral next to the assembled Napoleon. Diagonally drizzle caramel sauce across the plate uniformly. Dust the top of the presentation with powdered sugar. Place a sprig of fresh mint next to the finished Napoleon. Serve immediately. 1 serving
Apple Filling:
Ingredients:
4 medium Cortland Apples
½ cup Port Wine
½ cup Granulated Sugar
½ tsp Cornstarch
Procedure:
Peel, core, and slice apples. Place sliced apples, port wine, sugar, and cornstarch in a heavy gauge non-reactive saucepan. Cover and simmer 20 to 25 minutes over medium-low heat or until apples have fully cooked and wine has reduced to semi-thick syrup. Remove from heat and cool to room temperature. 4 servings
Pastry Cream:
Ingredients:
1 cup Heavy Cream
2 Egg Yolks
2 tbsp Cornstarch
1 tbsp Flour
Procedure:
Place cream in a heavy gauge non-reactive saucepan and heat to 185ºF over medium heat. Combine egg yolks, sugar, and cornstarch in a stainless steel mixing bowl and beat to a ribbon stage using a wire whip. Temper the egg mixture by gradually adding heated cream to the mixture in small amounts. Return heated cream-egg mixture to the saucepan. Cook mixture over low heat stirring constantly until sauce thickens into a pudding consistency. When pastry cream has finished cooking, remove mixture from saucepan and reserve for the assembly of the Napoleon. 4 servings
Whipped Cream:
Ingredients:
1 cup Heavy Cream
2 tsp Powdered Sugar
½ tsp Real Vanilla Flavoring
Procedure:
Combine ingredients in a stainless steel mixing bowl. Using a Buerre mixer or hand mixer, thoroughly whip the ingredients to firm peaks. Place whipped cream in a pastry bag fitted with a large star decorating tip. Refrigerate until serving. 4 generous servings
Recipe Type: Authentic
Recipe By: Grandma's Saloon & Grill
Source: https://secure1.fasterproductions.com/grandmas/grocery/recipes/print/Apple%20Harvest%20Napoleon.htm