Bidwell Street Bistro Lemon Curd Napoleon
Ingredients
Lemon Curd
- 5 whole eggs
- 4 egg yolks
- 1 1/4 cups granulated sugar
- 6 ounces sweet butter
- Zest of 3 lemons
- 3/4 cup fresh lemon juice
Puff Pastry
- 1 (12 x 18 inch) sheet of puff pastry dough
- 1 egg yolk
- 1 teaspoon milk
Whipped Cream
- 2 cups heavy whipping cream
- Confectioners' sugar to taste
- 1/2 teaspoon vanilla extract
Instructions
Lemon Curd
- Mix all ingredients together in a stainless steel bowl. Bring a pot of water to a simmer and place mixing bowl on top. Cook, stirring, until butter is melted, then stir constantly until mixture is thick and coats the back of a spoon. Place mixing bowl in a larger bowl filled with ice to chill curd.
Puff Pastry
- Put together pastry by cutting 12 circles of dough with a 2 1/2 inch cookie cutter. Place pastry on parchment paper. Mix together one teaspoon milk and one egg yolk. Brush circles with mixture.
- Bake circles at 400 degrees F until golden brown.
Whipped Cream
- Combine ingredients in a large bowl. Beat until stiff peaks form.
- To assemble, cut pastry circles in half along their width (to produce two thinner rounds). Put a dollop of whipped cream on the center of the plate. Place one piece of pastry on the whipped cream. Top with a tablespoon of lemon curd and a tablespoon of whipped cream. Place a few berries on top and repeat the step. Cover with a third pastry round. Garnish the plate with a few more berries and serve.
Attribution
Bidwell Street Bistro, Sacramento, California
