Berry Napoleon With Lemon Curd Recipes

Steps:

• Prepare the lemon curd: In the bottom of a double-boiler, pour several inches of water, and bring to a simmer. In the top of the double-boiler, combine the egg yolks, lemon juice, and zest. Add the sugar, and whisk to blend. Fit the pans together, and whisk the egg mixture constantly until thickened, about 4 minutes.
• Remove the pans from the heat, and whisk in the butter, a piece at a time, until completely incorporated. Place the top of the double-boiler in a large bowl of ice water, and stir frequently until chilled. Transfer to a covered container, and refrigerate. The curd may be stored, refrigerated, for up to three days.
• Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Place the phyllo sheets on a dry work surface, and cover with a slightly dampened cloth. Remove one phyllo sheet, and lightly brush with clarified butter. Top with two more sheets, brushing each with butter. Make a second stack with the remainign three sheets of phyllo, buttering each one. Using a sharp, round 3-inch cookie cutter, cut out 12 circles from each stack. Sprinkle generously with confectioners' sugar, and transfer to a baking sheet. Cover phyllo disks with a sheet of parchment paper, and fit another baking sheet on top. Bake until golden, about 5 minutes; do not overcook. Remove top baking sheet and parchment paper, and allow phyllo disks to cool.
• To assemble: Place a dab of lemon curd in the center of each plate, and press a phyllo disk on top of it. Top the phyllo with 1 tablespoon of lemon curd. Arrange four raspberries on the curd. Top with another phyllo disk, more lemon curd, and raspberries, continuing until each napoleon has three layers of berries. Top with a phyllo disk, and sprinkle with confectioners sugar. Serve immediately.

Steps:

• FOR THE PASTRY: Make a well in the flour. Add the cornstarch. Cut the butter in 1 1/2 Tablespoon chunks. Add the salt. Mash the butter into the flour with your fingers until the particles of butter are the size of whole macadamia nuts.
• Mix in the ice water, 1 Tablespoon at a time, introducing it with your fingertips. Press the small balls of dough that will form into a large one. With the heel of your hand, lightly push the ball of dough forward into large pieces and then gather it into a ball. Shape into a rectangle 6 1/2 inches by 4 1/2 inches. Refrigerate for 1 hour, preferably in the vegetable crisper.
• Roll the dough 6 inches away from you and then 6 inches toward you, keeping it 6 1/2 inches wide and never less that 1/3 inch thick. Do not bear down on the dough. Roll it out parallel to the countertop in 1 or 2 strokes. If the dough becomes wider than 6 1/2 inches, block it on each side by place the rolling pin parallel to the edge of the dough and tapping it gently toward the dough. The dough edge will straighten. Fold the dough in 3 folds. Turn the dough 90 degrees so it looks like a book ready to be opened.
• With a bit of pressure applied with the rolling pin at the top and bottom seams, pinch the layers of dough slightly to prevent the butter from escaping later. Roll out the dough again and fold it a second time, exactly as described above.
• You will have given it two turns. If the package of dough is less than 6 inches wide, tap it gently with the rolling pin to flatten it. To keep track of the turns, punch small depressions on the surface of the dough with your fingertips.
• Put the dough on a lightly floured plate. Cover it loosely with a sheet of Saran Wrap (plastic wrap) and put it to cool in the vegetable crisper of the refrigerator. The dough should rest for at least 1 hour.
• Finish the dough by giving it two more series of two turns, exactly as described above. Rest the dough for 30 minutes between each series of turns. After turns 3 and 4, punch 4 small depressions on the surface of the dough; after turns 5 and 6, trace an X. That will remind you that the pastry is finished and may be used anytime.
• Roll out after chilling deeply for 1 to 2 hours and cut in the shape that you desire.
• Preheat oven to 400°F.
• Cut the puff pastry in half. Roll each half into 2 sheets, each 1/8 inch thick and as wide and long as you can make it. Bake between 2 black baking sheets for 15 minutes until brown.
• Cool and cut into rectangles 1 inch by 3 inches.
• TO PREPARE THE LEMON CURD: Beat the egg yolks with the sugar in an electric mixer until extremely thick. The mixture should form a heavy ribbon. Transfer to a large saucepan. Gradually add the lemon juice as you beat over VERY LOW HEAT, until the curd thickens heavily. Add all the rinds and gradually the melted butter, and cool completely.
• TO BUILD THE NAPOLEONS: Put the lemon curd into a pastry bag fitted with a 1/3 inch wide, round plain nozzle. Cover 1 rectangle of pastry with an even layer of curd. Top that layer with a second rectangle of pastry. Cover that second rectangle with curd and top with a third rectangle of pastry. Powder each napoleon with confectioner's sugar.
• Thaw the raspberries. Remove half of their syrup. Blend to a puree in the blender and strain to discard all seeds. To serve, put one napoleon on a desert plate and surround with raspberry puree. This recipe will make 8 to 10 beautiful napoleons.
• VARIATION: Fresh Berry Napoleons: Instead of using just lemon curd, try the following idea. Pipe the lemon curd between the layers, as in the recipe, but add strawberries on the first layer, blueberries on the second, and raspberries on the third. Do not serve with the raspberry sauce; the berries will make their own sauce as you eat the napoleons.
• Madeleine Cooks.
• If you cannot find Meyer lemons, you can substitute Eureka or Lisbon lemons.
• Meyer lemon is a hybrid, a cross between a regular lemon and either an orange or a mandarin. They're sometimes smaller than a regular lemon, rounder in shape, with a thin, soft, and smooth rind which ranges from greenish when slightly immature to a rich yellow-orange when fully ripe. The rind lacks the typical lemon peel oil aroma and the pulp is darker yellow and less acidic than a regular lemon. The complex flavor and aroma hints of sweet lime, lemon and mandarin.
• Use it for most purposes as you would a regular lemon. It's perfect for a soufflé or lemon tart and, because it's sweeter than a regular lemon, makes good lemonade requiring less sugar. On the other hand, when you want a more acidic lemon taste, as in a vinaigrette or marinade, you're probably better off using a regular lemon.

Steps:

• Make curd:
• Whisk sugar, eggs and yolks in heavy medium saucepan to blend. Mix in lemon juice, butter and peel. Whisk over medium-low heat until mixture thickens and just begins to bubble at edges, about 6 minutes (do not boil). Transfer to small bowl. Press plastic wrap directly onto surface of curd. Chill until cold,at least 2 hours. (Can be made 3 days ahead. Keep chilled.)
• Make phyllo pastries:
• Position 1 rack in bottom third and 1 rack in center of over; preheat to 375°F. Line 2 baking sheets with parchment paper. Mix 2 tablespoons sugar and cinnamon in bowl.
• Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic and damp cloth). Brush phyllo with butter; sprinkle with 1 teaspoon cinnamon sugar. Top with second phyllo sheet. Brush with gutter; sprinkle with 1 teaspoon cinnamon sugar. Repeat layering with remaining 4 phyllo sheets, butter and cinnamon sugar. Trim phyllo stack to 12 inches wide by 18 inches long. Cut stack into four 3-inch-wide by 18-inch-long strips. Cut each strip into six 3-inch squares, forming twenty-four squares. Transfer to baking sheets.
• Bake phyllo squares 6 minutes. Switch sheets on racks and bake until deep golden brown,about 4 minutes longer. Cool pastries on baking sheets.
• Beat cream, 2 teaspoons sugar and vanilla in medium bowl until stiff peaks form. Arrange 8 pastries on work surface. Spoon curd into pastry bag fitted with medium star tip. Pipe curd in parallel lines onto each pastry. Top each with second pastry. Spoon whipped cream into another pastry bag fitted with medium star tip. Pipe cream atop second pasties. Top each with third pastry. Transfer to platter. (Can be made 2 hours ahead; chill)
• Lightly dust napoleons with powdered sugar and serve.

Steps:

• Bring lemon zest, lemon juice, and 1/4 cup sugar to a bare simmer in a large heavy saucepan over medium heat, whisking to dissolve sugar, then remove from heat.
• Whisk eggs, salt, and 1/2 cup sugar in a large bowl until light and thick, about 1 minute. Whisking constantly, gradually pour about one-quarter of hot lemon mixture into egg mixture, then, whisking constantly, incorporate egg mixture into remaining lemon mixture in saucepan. Cook over medium heat, whisking constantly, until lemon curd is opaque and thick enough to hold the marks of the whisk, about 2 minutes.
• Scrape lemon curd into a blender. With motor on medium speed, add butter a piece at a time, waiting until each piece is fully incorporated before adding the next, until the butter is emulsified and curd is light and thick.
• Transfer lemon curd to a large nonreactive bowl and cover with plastic wrap, pressing directly against surface so a skin doesn't form. Chill until cold, at least 2 hours.
• Toss berries and remaining 1-2 Tbsp. sugar in another large bowl. Let sit until some juices have accumulated, 25-30 minutes. Spoon curd into bowls and top with berries and their juices.
• Do Ahead
• Lemon curd can be made 2 days ahead. Keep chilled.

Steps:

• For Phyllo Squares:
• Preheat oven to 375°F. Lightly oil 2 large baking sheets. Stack phyllo sheets on work surface. Trim to 10 1/2-inch square (reserve scraps for another use). Place 1 phyllo square on work surface (cover remaining phyllo with plastic wrap and damp kitchen towel). Sprinkle with 1 generous teaspoon sugar. Top with second phyllo square. Brush lightly with melted unsalted butter. Sprinkle with 1 generous teaspoon sugar. Top with third phyllo square. Sprinkle with 1 generous teaspoon sugar. Cut phyllo stack into 9 equal stacked squares. Arrange stacked phyllo squares an prepared baking sheet. Repeat layering and cutting with remaining 3 phyllo sheets, sugar and butter making total of 18 stacked phyllo squares. Bake until phyllo is golden, about 10 minutes. Transfer baking sheets to racks and cool completely.
• For Lemon Cream:
• Beat cream, 1 1/2 teaspoons powdered sugar and vanilla in large bowl until medium peaks form. Whisk lemon curd in another medium bowl until smooth. Add to cream mixture. Beat to stiff peaks.
• Spread 1 generous tablespoon lemon cream on each of 6 stacked phyllo squares. Top each with 6 raspberries. Layer each with 6 raspberries. Layer each with 1 phyllo square, 1 more tablespoon lemon cream and 6 raspberries (save any remaining lemon cream for another use). Top each with 1 phyllo square. Sift powdered sugar over desserts. (Can be prepared 8 hours ahead. Cover loosely and refrigerate).