Recipe: Strawberry Lime Napoleons - Cincinnati News, FOX19-WXIX TV

Recipe: Strawberry Lime Napoleons

(FOX19) -
Glendalia Boutique Hotel

Strawberry Lime Napoleons
1 sheet of puff pastry
2 cups of pastry cream (recipe follows)
2 cups of strawberry lime compote (recipe follows)
1/2 cup quartered strawberries (for garnish)
1 tablespoon powder sugar (for garnish)
1/2 cup whipped cream (for garnish)

Roll the puff pastry into a 12 x 10 inch rectangle on a lightly floured surface. Transfer pastry to an ungreased baking sheet. Lay another ungreased baking sheet over the pastry. Bake at 400 degrees for 13 minutes or until golden. Let cool.

Cut the pastry into 3 lengthwise strips. Cut each strip into 4 (3-inch) rectangles. Spoon or pipe 2 tablespoons of the pastry cream onto 4 rectangles. Top with half of the strawberry lime compote.

Spoon or pipe 2 teaspoons of pastry cream over compote. Top with another rectangle of pastry. Repeat the procedure with the remaining pastry cream and strawberry lime compote, ending with a third rectangle of pastry. Sift powder sugar over top of pastry, spoon or pipe whipped cream on top, and place reserved strawberries on top and around serving plate or platter.

Pastry Cream Recipe
2 cups of milk
1 vanilla bean, split
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 eggs

Heat the milk and vanilla bean in a medium saucepan over medium high heat until bubbles form around edges. Remove from the heat. Combine sugar, cornstarch, and salt in a bowl. Add eggs; stir with a wire whisk until smooth. Slowly add 1/3 of the hot milk to the egg mixture, whisking constantly. Pour egg mixture into saucepan with milk. Place over medium high heat, cook for 5 minutes, or until the mixture is thickened. Remove vanilla bean. Transfer mixture to a bowl; cover and chill.

Strawberry Lime Compote Recipe:
2 cups fresh strawberries, cut in half
2 limes, zested and juiced
1/2 cup corn starch slurry ( 3 tablespoons cornstarch, mixed with 1/2 cup warm water)
In a sauce pan, over medium high heat combine strawberries and lime juice. Cook for 15-20 minutes turn heat down to medium and slowly stir in corn starch slurry. Cook for another 5 minutes or until thick. Remove from heat, let cool for 10 minutes or so, then stir in lime zest. Cover and chill until completely cooled.

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