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Blackberry Napoleon with Lavender Pastry Cream

1 sheet puff pastry

1/2 C. 10x sugar

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1 container blackberries

2 C. simple syrup

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3 containers blackberries

1 c. sugar

2 T. lemon juice

¾ c. merlot

9 allspice berries

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1 ¼ c. milk

1 vanilla bean, split lengthwise

3 egg yolks

¼ c. sugar

1/8 c. flour

Scant 3 T. cornstarch

1 T. lavender

Dock or fork poke holes in the puff pastry sheet, sift the powdered sugar over the top and bake in a 360 degrees oven until the sheet is cooked and the sugar is caramelized. Set aside.

Poach the blackberries in the simple syrup for 15-20 seconds. Remove with a slotted spoon and refrigerate.

Combine the blackberries, sugar, lemon juice, merlot, and allspice berries in a saucepan. Reduce until thickened, puree and strain.

For the lavender pastry cream -

Mix eggs and sugar until pale yellow. Sift in flour and cornstarch.

Boil milk, vanilla and lavender

Temper hot milk into the egg mixture, return to heat until 2nd boil and thickened.

Transfer to a shallow pan, cover the pastry cream itself (not the pan) with plastic wrap and refrigerate until cool. When cool, transfer to a piping bag.

To assemble - Stamp circles out of the pastry sheet, layer the puff pastry circles with piped pastry cream in the center and the poached blackberries around the edges. Place some of the puree on the place and top with the napolean. Garnish with a little pipe rosette of the pastry cream and a little sprig of chervil.