Fresh Plum Napoleon

Name: Fresh Plum Napoleon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 3 teaspoons cornstarch; 170 grams cream cheese, cut into 1/2-inch cubes, room temperature; 4 larges egg yolks; 2 teaspoons grated orange peel; 454 grams plums (about 6), halved, pitted, cut into 1/4-inch-thick slices; 10 servings Powdered sugar; 490 grams package frozen puff pastry (2 sheets), thawed; 118 milliliters sugar; 1 vanilla bean, split lengthwise; 59 milliliters water; 237 milliliters whole milk, divided

Fresh Plum Napoleon might be just the side dish you are searching for. This recipe makes 10 servings with 460 calories, 7g of protein, and 27g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. A mixture of cornstarch, milk, orange peel, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a vegetarian diet.

Instructions

Whisk sugar and cornstarch in medium saucepan to blend.

Ingredients you will need

Corn Starch

Sugar

Equipment you will use

Sauce Pan

Whisk

Add 1/4 cup milk; whisk until cornstarch dissolves.

Ingredients you will need

Corn Starch

Milk

Equipment you will use

Whisk

Whisk in remaining 3/4 cup milk and egg yolks. Scrape in seeds from vanilla bean; add bean.

Ingredients you will need

Vanilla Bean

Egg Yolk

Seeds

Milk

Equipment you will use

Whisk

Whisk over medium heat until mixture is smooth and thick and comes to boil, about 2 minutes.

Equipment you will use

Whisk

Remove from heat.

Add cream cheese and whisk until smooth. Strain pastry cream into small bowl; discard solids in strainer. Press plastic wrap directly onto surface of pastry cream; chill until cold, about 4 hours.

Ingredients you will need

Cream Cheese

Pastry Cream

Wrap

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Plastic Wrap

Sieve

Whisk

Bowl

Combine sugar and 1/4 cup water in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium-high heat, stirring until sugar dissolves and syrup begins to thicken, about 2 minutes.

Ingredients you will need

Vanilla Bean

Seeds

Sugar

Syrup

Water

Equipment you will use

Sauce Pan

Add plums and orange peel; reduce heat to medium and simmer until mixture is very thick and reduced to 3/4 cup, stirring often, about 20 minutes. Cool. Discard vanilla bean. (Pastry cream and plum jam can be prepared 1 day ahead. Cover separately and chill.)

Ingredients you will need

Pastry Cream

Vanilla Bean

Orange Zest

Plum

Jam

Preheat oven to 375°F.

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Oven

Place 1 puff pastry sheet on work surface.

Ingredients you will need

Puff Pastry Sheets

Brush 1 edge of sheet with cold water.

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Water

Place 1 edge of second pastry sheet atop wet edge of first sheet, overlapping by 2 inches, 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.

Ingredients you will need

Roll

Equipment you will use

Rolling Pin

Transfer pastry to ungreased 18x12x1-inch baking sheet. Pierce pastry all over with fork. Using sharp knife, trim pastry to fit sheet.

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Baking Sheet

Knife

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.

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Oven

Carefully transfer pastry to cutting board. Using serrated knife, cut pastry into three 14x3-inch rectangles. Trim any puffed portions of pastry to flatten and even slightly. (Can be prepared 8 hours ahead. Cover with foil; let stand at room temperature.)

Equipment you will use

Serrated Knife

Cutting Board

Aluminum Foil

Place 1 pastry rectangle on long serving platter. Stir pastry cream to loosen.

Ingredients you will need

Pastry Cream

Spread 1 cup pastry cream over pastry rectangle, leaving 1/2-inch plain border at all edges (reserve remaining pastry cream for another use).

Ingredients you will need

Pastry Cream

Spread

Place second pastry rectangle, flat side up, on cardboard rectangle or 18-inch-long ruler.

Spread with half of jam (generous 1/3 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.

Ingredients you will need

Pastry Cream

Spread

Plum

Jam

Spread remaining plum jam over flat side (underside) of third pastry rectangle.

Ingredients you will need

Spread

Plum

Jam

Place jam side down on plums on second pastry layer. Dust top of pastry with powdered sugar. (Can be made 2 hours ahead.

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