Easy Orange Cream Napoleons
Serves 4 | A worthy dessert for any festive feast
REFER TO 1st VERSION FOR COPY W50
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
113 mL
Cream
(Contains Milk)
340 g
Puff Pastry
(Contains Gluten, Soy)
3 tbsp
Honey
3 tbsp
Sour Cream
(Contains Milk)
28 g
Almonds, sliced
(Contains Tree nuts)
2 unit
Orange
Not included in your delivery
1 tbsp
Sugar*
0.06 tsp
Salt*
Nutrition Values
Instructions
Before starting, preheat the oven to 400˚F. Wash and dry all produce. Unroll puff pastry on a cutting board. Cut pastry in half lengthwise, then crosswise into 8 equal rectangles without cutting through the wax paper. (NOTE: These are your pastry sheets.) Peel pastry sheets off the wax paper and arrange on a parchment-lined baking sheet evenly spaced apart. Using a fork, poke holes into each sheet. (TIP: Evenly spaced holes will help the pastries rise evenly and not puff up too much!) Bake in the middle of the oven, rotating the sheet halfway through, until golden-brown, 18-20 min. Transfer pastry sheets to a cooling rack. Place rack in the fridge to allow pastry to cool completely.
While pastry bakes, zest 1 orange. Cut a piece off the top and bottom ends of orange. Place a flat end of orange on a cutting board, cut the peel away from the flesh from top to bottom, turning orange as you go. When peeled completely, slip a paring knife along each side of the "membranes" (the white lines) of each orange slice to release the segments. Squeeze the leftover orange membranes into a small bowl to release the juice. Repeat with the second orange. (NOTE: Do not zest second orange.)
Add cream and 1 tbsp honey to a large bowl. Whisk until stiff peaks form, 2-4 min. (NOTE: Stiff peaks are achieved when whipped cream firmly holds its shape.) Add orange zest, sour cream and 1 tbsp orange juice. Whisk until combined. (TIP: If cream is too soft, continue whisking until stiff peaks form.) Place orange cream in the fridge until you are ready to assemble napoleons. Heat a large non-stick pan over medium heat. When hot, add almonds, 1 tbsp sugar and 1/2 tbsp water to the dry pan. Toast, stirring often, until almonds are golden-brown and coated in a caramel glaze, 6-8 min. Carefully transfer almonds to another parchment-lined baking sheet in a single layer, then sprinkle with a pinch of salt. Do not touch until cool!
When pastry sheets are cool, spread half the orange cream onto 4 pastry sheets. Top with orange segments. Drizzle with 1 tbsp honey, then close with remaining pastry sheets. Divide napoleons between plates. Drizzle with remaining honey, then dollop remaining orange cream over top. Sprinkle with almond pralines. Dig in with a fork and knife!