Lemon Napoleon-Almond Crema-Olive Oil
From Bolla, Dallas
4oz. Lemon Napoleon
2oz. almond crema
1oz. olive oil
Sprinkle powdered sugar, for dusting.
Assembly: Dust the plate with powdered sugar. Place napoleon on the plate with a dollop of almond crema on top. Garnish plate with olive oil.
1 sheet puff pastry
Roll out puff pastry to a thin layer and cut in desired shape. Place on lined or greased baking sheet and cover with parchment paper and another sheet pan. Par bake (half bake) at 375 for 8 minutes and remove top sheet pan to finish baking until golden brown.
3/4 cup lemon juice
6 tbsp. sugar
4 egg yolk
zest of 1 lemon
1/2 sheet of gelatin
1/2 cup whipped cream
6 tbsp. butter
Combine all ingredients into bowl and whisk constantly over double boiler until thick. Stir in butter. Stir in bloomed* gelatin. Let cool. Build napoleon with 3 layers of puff pastry and 2 layers of curd.
Notes:If you do not have a double boiler, place a bowl over a simmering pan of water.
*If you do not have sheet gelatin, you can use 1/4 tsp and add 2 1/2 T of water to “bloom” (gelatin in both sheet and powder form needs to be softened in cold liquid for a few minutes).
2 cups heavy cream
1/4 cup granulated sugar
1 tsp. almond extract
Combine all ingredients in a mixer.
Whip until firm peaks form.