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Categories:
pastry sugar almonds milk egg yolks orange rind cornstarch Grand Marnier heavy cream bananas confectioners sugar orange slices
Viewed: 34 - Published at: 9 years agoIngredients
- 1 pound puff pastry rolled into a 17x13 inch rectangle
- 1/3 cup plus 6 tablespoons sugar
- 1 tablespoon silvered almonds
- 3/4 cup milk
- 3 egg yolks
- 2 teaspoons grated orange rind
- 2 tablespoons cornstarch
- 1/4 cup grand marnier
- 1 cup heavy cream
- 2 bananas
- confectioners sugar
- orange slices and mint leaves for garnish
Method
- Arrange the puff pastry, pricked well on a large baking sheet. Cover with several heavy baking sheets and bake in a preheated oven at 375 degrees for 40 to 50 minutes or until golden brown. Cut the pastry while still warm into 12 3 inch squares. In a teflon pan cook 1/3 cup of the sugar swirling the pan over moderate heat, until is is a deep creamed color. Add the almonds and pour the mixture into a lightly oiled pan. When the mixture is cool chop fine.
- In a saucepan scald the milk with the remaining sugar in a bowl, whisk together the yolks the rind a pinch of salt and the cornstarch. Whisk in the milk and boil the mixture, whisking constantly for 2 minutes. Transfer the pastry cream to a bowl, stir in the grand marnier and chill it covered. Whip the heavy cream to soft peaks and fold 1/2 of it into the pastry cream. To make each napoleon alternate 2 layers of pastry with thinly sliced bananas pastry cream and praline, top the second layer with a pastry square and decorate the top with confectioners sugar and remainig whipped cream the orange slices and the mint.
