Crème Brûlée Napoleon

Ingredients:

2 pints strawberries, thinly sliced

Crème Fraîche
     Strawberry Sauce

2 10-oz. pkg. frozen sweetened strawberries, thawed
     Pastry

1/2 cup plus 2 Tbs. sugar

1/2 cup ground toasted almonds (2 1/4 ounces)

8 sheets frozen phyllo dough, thawed

3/4 cup (1 1/2 sticks) unsalted butter, melted

1/4 cup powdered sugar

      Custard

3 cups heavy cream

3/4 cup whole milk

2 vanilla beans, split lengthwise

14 large egg yolks

3/4 cup sugar

1/2 cup firmly packed brown sugar

Preparation:

Strawberry Sauce: Purée berries in blender or processor. Strain through sieve set over bowl to remove seeds. Cover and refrigerate until well chilled, about 1 hour. Can be prepared 2 days ahead.

Pastry: Preheat oven to 350˚. Line 3 large cookie sheets with parchment paper. Mix 1/2 cup sugar and almonds in small bowl. Place 1 phyllo sheet on work surface (keep remainder covered with kitchen towel). Generously brush phyllo with butter. Sprinkle with 2 Tbs. nut mixture. Top with second phyllo sheet. Gently press down on phyllo so layers adhere. Generously brush phyllo with butter. Sprinkle with 2 tablespoons nut mixture. Top with third phyllo sheet. Gently press down on pastry. Generously brush phyllo with butter. Sprinkle with 2 tablespoons nut mixture. Top with fourth phyllo sheet. Gently press down on phyllo. Trim and cut stacked phyllo into nine 3 1/2-inch squares. Place squares on prepared cookie sheets, spacing evenly.

Repeat layering and cutting with remaining phyllo, butter and nut mixture. Brush top of pastry squares with melted butter. Sprinkle remaining 2 tablespoons sugar over. Bake until light brown, about 7 minutes.

Preheat broiler. Lightly sift powder sugar over pastry squares. Broil until golden brown, watching carefully, about 20 seconds. Cool pastry on parchment. Can be made 6 hours ahead; store airtight between sheets of parchment at room temperature.)

Custard: Bring cream, milk and vanilla beans to boil in heavy large saucepan. Remove from heat. Cover with lid and let mixture steep for 30 minutes.

Preheat oven to 300˚. Remove vanilla beans; scrape seeds from beans into cream mixture. Whisk yolks and sugar in large bowl to blend. Gradually whisk in cream mixture. Strain.

Divide custard evenly between two 12 x 8-inch glass baking dishes. Place each dish in large baking pan. Add enough hot water to pans to come halfway up sides of glass baking dishes. Bake until knife inserted in center of custards comes out clean, about 1 hour. Cool. Cover and chill until firm, about 4 hours. Can be prepared 2 days ahead.

Preheat broiler. Sieve brown sugar over custards, pressing through strainer with back of spoon if necessary. Broil at least 6 inches from heat source until sugar melts and begins to bubble about 1 minute. Refrigerate 1 hour.

Assembly: Run small sharp knife around sides of custards to loosen. Cut each crème brûlée into six 3-inch squares; reserve remainder for another use.

Line heavy large cookie sheet with parchment. Place 6 pastry squares on prepared sheet, spacing evenly. Top each with 1 crème brûlée square using metal spatula as aid. Arrange some strawberries in single layer over each. Top each with pastry square. Top with another crème brûlée square. Arrange strawberries in single layer over each. Place 1 pastry square atop each.

Transfer desserts to large plates. Spoon sauce around each. Stir crème fraîche until smooth and slightly runny. Spoon 1/4 tsp. onto sauce on one plate, forming small round. Repeat 11 more times, forming 12 crème fraîche rounds, spaced evenly around napoleon. Run tip of knife through center of each crème fraîche round to create hearts that link in a circle. Repeat with remaining desserts.

History:

This recipe was developed by Chef Michel Richard at the Citrus Restaurant in Los Angeles. It was featured in Bon Appetit magazine April 1990.