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Happy November and I’m thrilled to be back at Sarah’s to share another recipe.

This month on Jane’s Adventures in Dinner it’s all about celebrating apples, especially apple dessert recipes!

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My aim here is to give you an arsenal of stunning recipes that are REALLY easy to produce, will give you great, basic skills and look fabulous.

Here’s this month’s: Apple Napoleonsnapolean13

I know, dolls.  This looks like a long post but I wanted to make sure that you got to see every step to make this stunning dessert.  By the end you’ll be able to make custard (the unicorn of sauces) and caramel (its rainbow and winged cousin).

APPLE NAPOLEONS

The Recipe: (6 servings)

Custard:  4 egg yolks, 1/2 cup sugar, 1 tsp vanilla, 2 T cornstarch, 2 cups milk.  See below for your method.

Caramel:  1 cup sugar, 1 T water, pinch cinnamon, juice of 1/2 lemon, 3 thinly sliced apples and 1/3 cup butter.  See below for your method.

Layers: two sheets of puff pastry cut into 12-2 1/2 inch x 4 inch pieces.  1 tsp of sugar and pinch of cinnamon for each piece.  See below for your method.

 

For the Custard:

You’re going to cheat a tiny bit and use cornstarch to ensure that the custard easily thickens.  You can make this without but…sometimes it’s a bit dicey whether or not it’ll thicken before you make scrambled eggs.  Mix your yolks, sugar, vanilla and cornstarch in a bowl.

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Heat milk until bubbles JUST start to appear and whisk in.  Put back into the pot over a low flame and let just thicken-this only takes about two minutes.

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Isn’t that pretty?  Hide it-my family will eat it all.

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Next the pastry part. Grab yourself some puff pastry (2 sheets) and cut each into 6 pieces.  Sprinkle with sugar and a wee bit of cinnamon before baking at 375 for 10-15 minutes.

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So little effort for something so pretty.

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Now.  That gorgeous caramel.  Get a wide pan with and add the sugar, water and cinnamon.  Melt on a high heat.  Don’t leave this.  Sugar goes from caramel to burnt offering within 30 seconds.

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About 1o minutes into your sugar melting you’ll have a beautiful amber sauce.  Why not make it even more wonderful and add butter?  Then pop in those apple slices (turn the heat down to medium).

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A dash of lemon juice and five minutes of cooking and those apple slices are dreamy.  DO NOT pop your finger in to taste.  It will be the worst burn you’ve ever experienced.

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Now for the assembly:  puff pastry,

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coating of apples,

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dollop of custard,

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more puff pastry and repeat.

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I like to finish with the apples and a nice glass of champagne on the side.

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Next month I’ve got a killer Christmas morning breakfast to share.signaturegrey

Author: Jane Craske

Jane Craske is the editor of Jane’s Adventures in Dinner, a food blog based in Ottawa, Canada. Jane is also a happy, wife, mummy, teacher, and former chef, who loves to cook, drink wine, attempt to be a better photographer, and shop too much.