Dan Butler, BigChefGuy.Com
Dan Butler, BigChefGuy.Com, Toscana Kitchen + Bar, Tonic Bar And Grille, Brandywine Prime

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Blackberry napoleon
blackberry napoleon featuring blackberries from HG Haskell of SIW Produce
  • For the pastry cream:
  • (makes 24 oz)
  • 1 pint whole milk
  • t vanilla
  • 1 oz cornstarch
  • 8 oz granulated sugar
  • t salt
  • 2 eggs
  • 2 oz unsalted butter
  • For the blackberry coulis:
  • 8 oz blackberries
  • 6 oz sugar
  • 1 tsp balsamic vinegar
For the shell:
Roll out puff pasty to about 1/8 in. If using store bought sheets, it may not need to be rolled any further. Dock and bake it at 375 for 10-12 minutes until golden brown. After cooling, cut the crust into 4 in circles (or whatever shape desired).

For the pastry cream:
Heat the milk to boiling in a thick bottomed saucepot. Meanwhile, in a separate bowl, whisk together the sugar, cornstarch and salt. Then add the eggs and whisk until smooth.
Add about 1/3 of the boiling milk and mix it well then add that mixture back into the milk. Return to a boil, stirring all the while, and allow to cook for a couple minutes. Stir in the butter and the vanilla and allow to cool.

For the blackberry coulis:
Blend all ingredients in a food processor and strain out the seeds.

To assemble:
Mix about 3 tablespoon of coulis with 4 oz of pastry cream. Take 3 discs of puff pastry crusts. Lay one on the plate then spoon the half the sauce over top. Repeat with the next disc and top with the final disc sprinkled well with powdered sugar. Drizzle more of the coulis on the plate to make a colorful decoration.

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