These gorgeous pastries are showstoppers.
Lemon Napoleons
Makes 8
Ingredients
- 1 large egg
- 1 egg yolk
- ¼ cup granulated sugar
- 1½ tablespoons cornstarch
- ¼ teaspoon kosher salt
- 1 cup whole milk
- 1 tablespoon lemon zest
- 1 tablespoon unsalted butter, softened and cubed
- 2 teaspoons vanilla extract, divided
- Pie Dough (recipe follows)
- Candied Lemon Peel (recipe follows)
- 1½ cups heavy whipping cream
- ¼ cup confectioners’ sugar
Instructions
- In a medium bowl, whisk together egg, egg yolk, granulated sugar, cornstarch, and salt.
- In a medium saucepan, combine milk and lemon zest, and cook over medium heat until mixture just begins to boil. While whisking constantly, gradually pour warm milk mixture into egg yolk mixture. Return mixture to saucepan, and cook, whisking frequently, until mixture starts to boil. Cook, whisking constantly, until mixture has thickened and cornstarch flavor has cooked out, 2 to 3 minutes.
- Remove from heat, and strain through a fine-mesh sieve into a medium heatproof bowl. Stir in butter and 1 teaspoon vanilla until completely combined. Cover with plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until completely cooled, at least 1 hour.
- Preheat oven to 425°. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll Pie Dough out to a 12x9½-inch rectangle (about ⅛ inch thick). Cut in half lengthwise, to have 2 (12x4¾-inch) rectangles. Transfer to prepared baking sheet. Using a fork, dock dough evenly. Refrigerate until firm, about 15 minutes. Cover chilled dough with parchment paper and a second baking sheet, pressing down slightly.
- Bake until dough sheets are golden brown, 20 to 23 minutes. Remove top baking sheet, and let cool on baking sheet for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- Whisk lemon pastry cream until smooth. Chop 2 tablespoons Candied Lemon Peel, and fold into pastry cream. Using a sharp knife, carefully cut each rectangle into 16 (1½x4¾- inch) rectangles. Spread a heaping tablespoon of lemon pastry cream onto 8 rectangles, and top each with a pastry rectangle to form a sandwich. Chill pastries until pastry cream is set, at least 30 minutes.
- In the bowl of a stand mixer fitted with the whisk attachment, combine cream, confectioners’ sugar, and remaining 1 teaspoon vanilla extract. Beat at medium-high speed until medium peaks form, 3 to 4 minutes. Spoon whipped cream into a piping bag fitted with a medium round tip. Pipe onto Napoleons as desired. Garnish with remaining chopped Candied Lemon Peel. Best served same day.
Pie Dough
Makes 1 (9-inch) piecrust
Ingredients
- 1½ cups all-purpose flour
- ¾ teaspoon kosher salt
- ½ cup cold unsalted butter, cut into ½-inch cubes
- ⅓ cup ice water, plus more as needed
Instructions
- In the work bowl of a food processor, place flour and salt, and pulse until combined. Add butter, and pulse until mixture is crumbly and butter is pea-size. With processor running, add ⅓ cup ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add more ice water as needed.
- Turn out dough, and press into a flat disk. Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or for up to 2 days. After 2 days, dough can be frozen for up to 3 months.
Candied Lemon Peel
Makes 1½ cups
Ingredients
- 5 lemons
- 2 cups granulated sugar
- 1 cup water
- Fine granulated sugar, for coating
Instructions
- Slice off both ends of lemons. Cut the peel on each into 4 or more vertical segments, depending on the size of the fruit. Peel off each segment of rind. Slice peels into ¼-inch-wide strips.
- In a large pot, add peels and water to cover, and bring to a boil over medium. Boil for 15 minutes. Drain peels in a colander, rinse, and then drain again. Set aside. Discard water from pot. Repeat process one or two more times to reduce the bitter flavor.
- In same pot, add granulated sugar and 1 cup water, and bring to a boil. Boil until sugar is dissolved, 1 to 2 minutes. Add citrus peels, and reduce heat to low; simmer, stirring occasionally, until peels become translucent and syrup becomes light in color, 45 minutes to 1 hour. Save syrup for other uses.
- Use a slotted spoon to remove a few peels at a time, letting excess syrup drip off.
- In a large resealable bag, add hot, wet peels and fine granulated sugar, tossing to coat.
- Spread candied citrus peels out on a wire rack to let cool and dry completely, 1 to 2 days.
- Store in an airtight container in a cool, dry place for up to 1 month. (They’ll keep even longer in refrigerator, and for a few months frozen.)
