Strawberry Napoleons
makes 9 Napoleons
1 sheet puff pastry, thawed
1 egg, whisked
4 tbsp sugar, divided
1 quart strawberries, hulled and quartered
1 orange
kosher salt
vanilla-orange pastry cream (see recipe below) or vanilla pudding
powdered sugar, for topping
On a working surface, unfold the pastry and cut into 9 equal squares. Place onto a parchment lined baking sheet. Brush each square with the whisked egg and evenly top the squares with 3 tablespoons of sugar. Place into the freezer for 30 minutes.
Heat the oven to 375 degrees F. In a mixing bowl, combine the quartered strawberries, the zest of 1 orange, two tablespoons fresh orange juice, 2 tablespoon sugars and a pinch of kosher salt. Stir well and place into the fridge.
Bake the pastry for 20 minutes, turning the pan once halfway through, reduce heat to 325 degrees F and cook for an additional 15 minutes. Remove and let cool on a wire rack, about 15 minutes. With a serrated knife, slice the pastry squares (hamburger style), creating two halves.
Once the pastry is cooled, add a hearty amount of vanilla-orange pastry cream (or vanilla pudding) on one half of a pastry square. Top the pudding with strawberries. Add the remaining half of the puff pastry on top of the strawberries. Repeat until all pastry squares are filled. Top the Strawberry Napoleons with sifted powder sugar.
for the Vanilla-Orange Pastry Cream
4 egg yolks
1/2 cup sugar, divided
3 tbsp cornstarch
2 cups whole milk
Pinch salt
3 tablespoons cold unsalted butter, cut into pieces
1 tsp vanilla extract
1/2 tsp orange extract
In a medium-sized bowl whisk the yolks. Add of 4 tablespoons sugar and the cornstarch. Whisk until a smooth, yellow consistency is achieved. Set aside.
In a saucepan, over medium-low heat, warm the milk, 4 tablespoons sugar and salt. Let warm until the mixture begins to boil and the sugar is dissolved, about 10 to 15 minutes.
Temper the yolk mixture by slowly adding the milk mixture, 1/4 cup at a time, whisking constantly. Continue until half of the milk mixture is used.
Pour the egg and milk mixture back into the saucepan. Place on the cooktop, bringing the custard to a boil over medium heat, whisking constantly. Boil for 1 to 3 minutes, or until the custard is thickened. Remove from heat. Working quickly, and whisking, add the butter, vanilla extract and orange extract. Whisking constantly to combine.
Strain the custard, into a medium-sized bowl, through a fine mesh sieve. Cover with plastic wrap to prevent a layer of film from developing. Place into the fridge for at least 3 hours to set. Use accordingly.