Napoleons with Pomegranate or Berries

Products Used

Ingredients

1 package (17.3 oz) frozen puff pastry
2 cups whole milk
4+4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
4 large egg yolks
Pinch salt
2 tablespoons vanilla extract
6 tablespoons cornstarch
2/3 cup whipping cream
1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
1-2 tablespoons berry or almond liquor (optional)
1 cup pomegranate seeds or 2 cups berries

Directions

Preheat oven to 400°F.

Set aside 2 cookie sheets lined with parchment paper or lightly buttered.
Thaw puff pastry for a few minutes at room temperature. When pastry is still very cold cut pastry along fold lines.
Cut each strip of dough crosswise in 3 equal pieces and place on cookie sheets.
Place in oven and after 10 minutes drop oven temperature to 375°F.
Bake for another 15 minutes or slightly longer until deep golden brown. Puff pastry cannot be underbaked or it will not be flakey and crispy.
Remove from oven and let cool.
Prepare pastry cream by bringing milk and 4 tablespoons sugar in a saucepan to boil.
In a separate bowl whisk egg yolks, salt and remaining 4 tablespoons sugar until thick and pale, about 2 minutes. Add vanilla and cornstarch.
When milk comes to a boil add about one fourth of milk to yolk mixture. Whisk rapidly. Pour yolk mixture into remaining milk and using a whisk bring to a boil.
Whisk vigorously to prevent burning, once cream is thick as pudding remove from heat. Place a piece of plastic food film directly onto cream and place in a large bowl filled with iced water.
Whip cream and sugar to medium and not stiff peaks.
Remove pastry cream from iced water and ensure cream is cold before proceeding. Add liquor if using.
Whisk cream until very smooth. Add whipped cream and fold delicately using a spatula.
Using a spoon fill cream on one pastry half. Scatter some pomegranate seeds or berries onto cream and top with another pastry half.
Decorate with more fruit and sprinkle with powdered sugar.

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