For pastry cream: Whisk sugar and cornstarch in medium saucepanto blend. Add 1/4 cup milk; whisk until cornstarch dissolves. Whisk in remaining3/4 cup milk and egg yolks. Scrape in seeds from vanilla bean; add bean. Whiskover medium heat until mixture is smooth and thick and comes to boil, about 2minutes. Remove from heat. Add cream cheese and whisk until smooth. Strainpastry cream into small bowl; discard solids in strainer. Press plastic wrapdirectly onto surface of pastry cream; chill until cold, about 4 hours.
Forplum jam: Combine sugar and 1/4 cup water in heavy medium saucepan. Scrape inseeds from vanilla bean; add bean. Bring to simmer over medium-high heat,stirring until sugar dissolves and syrup begins to thicken, about 2 minutes. Addplums and orange peel; reduce heat to medium and simmer until mixture is verythick and reduced to 3/4 cup, stirring often, about 20 minutes. Cool. Discardvanilla bean. (Pastry cream and plum jam can be prepared 1 day ahead. Coverseparately and chill.)
For napoleon: Preheat oven to 375Â°F. Place 1 puffpastry sheet on work surface. Brush 1 edge of sheet with cold water. Place 1edge of second pastry sheet atop wet edge of first sheet, overlapping by 2inches, pressing to adhere, and forming 18x10-inch rectangle. Using rolling pin,roll out pastry to 1 large sheet, 19 to 20 inches long and 11 inches wide.Transfer pastry to ungreased 18x12x1-inch baking sheet. Pierce pastry all overwith fork. Using sharp knife, trim pastry to fit sheet. Bake until golden,occasionally piercing pastry with fork to deflate slightly, about 25 minutes(pastry will shrink to about 15x10-inch rectangle). Cool completely on sheet.
Carefully transfer pastry to cutting board. Using serrated knife, cut pastryinto three 14x3-inch rectangles. Trim any puffed portions of pastry to flattenand even slightly. (Can be prepared 8 hours ahead. Cover with foil; let stand atroom temperature.) Place 1 pastry rectangle on long serving platter. Stirpastry cream to loosen. Spread 1 cup pastry cream over pastry rectangle, leaving1/2-inch plain border at all edges (reserve remaining pastry cream for anotheruse). Place second pastry rectangle, flat side up, on cardboard rectangle or18-inch-long ruler. Spread with half of jam (generous 1/3 cup) to cover. Topwith sliced plums in neat lines, skin side facing out. Using cardboard rectangleor 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 on plums on second pastry layer. Dust top of pastry withpowdered sugar. (Can be made 2 hours ahead. Let stand at room temperature; donot refrigerate.) Cut napoleon crosswise and serve.
Makes 8 to 10servings. Recipe By: Bon AppÃ©tit
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (264g)|
|Recipe Makes: 8 Pr Servin|
|Calories from Fat: 230 (43%)|
|Amt Per Serving||% DV|
|Total Fat 25.6g||34 %|
|Saturated Fat 10.7g||54 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 863.3mg||266 %|
|Sodium 104.1mg||4 %|
|Potassium 116.7mg||3 %|
|Total Carbohydrate 67.1g||20 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 67g|
|Protein 12.3g||18 %|
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Calories per serving: 539
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