The Daily Special: Berry Napolean

Ingredients:

Madagascar Vanilla Cream (see recipe below)

1 sheet of puff pastry from Renaissance Patisserie

3 cups of berries

Phase 1: Madagascar Vanilla Cream Recipe

2 cups of milk

2 eggs

4.4 oz sugar

0.8 oz flour

0.8 oz corn starch

3 tablespoons vanilla extract

2 tablespoons of rum

Put into a bowl milk, eggs, flour and sugar. Mix well until obtaining a ruban texture. Pour hot milk on the mixture, stir well until, mixture is a thick cream texture. Put in the fridge and cover with shrink-wrap so it does not dry. When the cream is cold, add the vanilla extract and rum.

Phase 2: puff pastry

Before baking the puff pastry, poke with a fork. First place a pan on a flat surface, then add a sheet of parchment paper add the puff pastry. Once that is completed, add another sheet of parchment paper, then add another pan. Put in the oven at 400°F for 20-25 minutes. After you take out the puff pastry from the oven, let cool.

Phase 3: Assembly of the Mixed Berry Napoleon

Divide the cream into 3 for each layer.

The first layer will be the puff pastry, the second layer put the cream, add one cup of berries, and add another layer of puff pastry. Repeat two other times.

Put in the fridge for one hour and cut it in equal portions, then top it off with powdered sugar.

Recipe:

Almond and Rum Crème Brûlée

Ingredients:

Serving: 6 crèmes brûlées, 4 ounces each (approximately)

1 cups of milk

3 cups of heavy cream

8 ounces of sugar

12 yolks

3 tablespoons Madagascar vanilla

3 drops extract almond

1 cup of shredded coconut

¼ cup of rum

Mix in a bowl yolks, vanilla extract, sugar, and rum until you obtain a ruban texture. In another bowl, mix milk and cream and pour into the Chinese Rosle. Marinate for 24 hours and the next day; divide the batter in six equal ramekins.

Put the ramekins in the oven at 300°F for 25 minutes.

Tip: Stick the knife's peak into the crème brûlée. If it comes out dry, it's ready! Let it rest for 24 hours.

To serve: Sprinkle the top of each crème brûlée with a thin, even layer of brown sugar, using about 1 tablespoon per ramekin. Use a kitchen blowtorch or broiler to evenly melt and caramelize sugar. Finally, add the shredded coconut. Serve immediately.

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