Pastry Cream
5 tablespoons sugar
2½ teaspoons cornstarch
1 cup whole milk, divided
1 large egg yolks
½ vanilla bean, split lengthwise
6 ounces Philadelphia-brand cream cheese, cut into ½-inch cubes, room temperature
Plum Jam
½ cup sugar
¼ cup water
½ vanilla bean, split lengthwise
12 ounces small plums (about 5), halved, pitted, cut into ½-inch-thick slices (about 2 cups)
2 teaspoons finely grated orange peel
Napoleon
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1 pound small plums (about 6), halved, pitted, cut into ¼-inch-thick slicesPowdered sugar
PASTRY CREAM: Whisk sugar and cornstarch in medium saucepan to blend. Add ¼ cup milk; whisk until cornstarch dissolves. Whisk in remaining ¾ cup milk and egg yolks. Scrape in seeds from vanilla bean; add bean. Place over medium heat and whisk until mixture is smooth and thick and comes to boil, about 2 minutes. Remove from heat. Add cream cheese and whisk until smooth. Strain pastry cream into small bowl; discard solids in strainer. Press plastic wrap directly onto surface of pastry cream and chill until cold, about 4 hours.
PLUM JAM: Combine sugar and ¼ cup water in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium-high heat, stirring until sugar dissolves and syrup begins to thicken, about 2 minutes. Add plums and orange peel; reduce heat to medium and simmer until mixture is very thick and reduced to ¾ cup, stirring often, about 20 minutes. Cool. Discard vanilla bean.
DO AHEAD: Pastry cream and plum jam can be made 1 day ahead. Cover separately and chill.
NAPOLEON: Preheat oven to 375°F. Place 1 puff pastry sheet on work surface. Brush 1 edge of sheet with cold water. Place 1 edge of second pastry sheet atop wet edge of first sheet, overlapping by 2 inches; press to adhere, forming 18×10-inch rectangle. Using rolling pin, roll out pastry to 1 large sheet, 19 to 20 inches long and 11 inches wide. Transfer pastry to ungreased 18×12×1-inch baking sheet. Pierce pastry all over with fork. Using sharp knife, trim pastry to fit baking sheet. Bake until golden, occasionally piercing pastry with fork to deflate slightly, about 25 minutes (pastry will shrink to about 15×10-inch rectangle). Cool pastry completely on sheet.
Carefully transfer pastry to cutting board. Using serrated knife, cut pastry into three 14×3-inch rectangles. Trim any puffed portions of pastry to flatten and even slightly.
DO AHEAD: Can be made 8 hours ahead. Cover with foil; let stand at room temperature.
Place 1 pastry rectangle on long serving platter. Stir pastry cream to loosen. Spread 1 cup pastry cream over pastry rectangle, leaving ½-inch plain border at all edges (reserve remaining pastry cream for another use). Place second pastry rectangle, flat side up, on cardboard rectangle or 18-inch-long ruler. Spread with half of jam (generous ⅓ cup) to cover. Top with sliced plums in neat lines, skin side facing out. Using cardboard rectangle or ruler as aid, slide pastry with plums atop pastry cream layer, plum side up. Spread remaining plum jam over flat side (underside) of third pastry rectangle; place jam side down atop plums on second pastry layer. Dust top of pastry with powdered sugar.
DO AHEAD: Can be made 2 hours ahead. Let napoleon stand at room temperature (do not chill).
Cut napoleon crosswise into 8 to 10 pieces and serve.
In this rich napoleon, the usual pastry cream filling is replaced with a decadent blend of mascarpone cheese and homemade caramel. 8 servings
1 cup plus 1½ tablespoons sugar
6 tablespoons water
1 teaspoon fresh lemon juice
⅔ cup heavy whipping cream
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
12 ounces chilled mascarpone cheese
3 large bananas (about), peeled, thinly sliced on diagonalPowdered sugar
Combine 1 cup sugar, 6 tablespoons water, and lemon juice in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over low heat; stir until mixture is smooth and any caramel bits dissolve. Transfer caramel to small bowl. Cover and chill until thick, about 3 hours.
Preheat oven to 400°F. Line 2 heavy large baking sheets with parchment paper. Roll out puff pastry on lightly floured surface to 15×12-inch rectangle. Cut crosswise into three 12×5-inch strips. Transfer pastry strips to prepared baking sheets, spacing evenly. Pierce pastry all over with fork. Chill 10 minutes.
Bake pastry until golden, about 15 minutes. Transfer baking sheets to racks and cool pastry on sheets.
DO AHEAD: Caramel and pastry can be made 1 day ahead. Keep caramel chilled. Wrap pastry in foil and store at room temperature.
Set aside ½ cup caramel for decoration. Using electric mixer, beat mascarpone and remaining 1½ tablespoons sugar in medium bowl just until smooth. Add remaining caramel and beat until caramel cream is well blended, about 1 minute.
Using sharp knife, trim pastry layers so that they are flat and even. Place 1 pastry strip on work surface. Spread with ¼ of caramel cream. Arrange half of banana slices in single layer over caramel cream. Spread second pastry strip with ¼ of caramel cream. Place pastry, caramel cream side down, atop bananas. Spread top of second pastry strip with ¼ of caramel cream. Arrange remaining bananas in single layer over. Spread remaining pastry strip with remaining caramel cream. Place pastry, caramel cream side down, atop bananas. Using serrated knife, cut pastry crosswise into 8 equal pieces. Sift powdered sugar over.
DO AHEAD: Can be made 2 hours ahead. Tent with foil and chill.
Place napoleons on plates. Drizzle reserved caramel around napoleons and serve.Equipment Tip: Bread KnifeA bread knife—a long knife with a serrated edge—has many functions in the kitchen, besides cutting bread, of course. It’s the best tool to use when cutting through delicate desserts that have multiple layers of pastry, fruit, and cream, such as napoleons (use a sawing motion for the best results).
This modern, more casual rendition of the napoleon boasts a delicious jam-like rhubarb filling that’s accented with orange. The crisp, caramel-glazed pastry is cut into triangles rather than the usual rectangles. Makes 4
Pastry
2 tablespoons (¼ stick) unsalted butter, room temperature, divided
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 tablespoons sugar
Filling
3 cups ½-inch pieces trimmed fresh rhubarb (about 13 ounces)
⅔ cup sugar
2 tablespoons orange juice
1 tablespoon cornstarch
2 teaspoons finely grated orange peel
1 tablespoon red currant jelly