Lemon-Blueberry Napoleons

Preparation

1. Step 1

   Line two baking sheets with parchment paper; set aside. On a lightly floured work surface, roll out Puff Pastry dough to slightly less than 1/8 inch thick. Prick the dough all over with a fork. Using a 3-inch flower-shaped cookie cutter, cut out 18 identical pieces. Transfer cutouts to prepared baking sheets. Cover with plastic wrap; refrigerate for 1 hour, or freeze for up to 1 week (no need to thaw before baking).

   Step 2

   Preheat the oven to 425°F. Remove plastic wrap and place another piece of parchment directly on top of pastry; top with another baking sheet. Bake, rotating sheets halfway through, until pastry is golden brown around the edges and crisp, about 15 minutes. Remove top baking sheet and parchment paper; continue baking until pastry is golden in the center, 5 to 7 minutes more. Transfer to a wire rack to cool completely.

   Step 3

   In a medium saucepan, combine 1 pint blueberries with the lemon juice, salt, and 3 tablespoons sugar. Cook over medium heat, stirring occasionally, until berries have burst and their juice has thickened enough to coat the back of a wooden spoon, about 5 minutes. Set aside to cool completely. Once cool, stir in remaining pint blueberries.

   Step 4

   Whisk the Lemon Custard to soften, and spoon or pipe about 2 tablespoons onto six of the pastry flowers; top each with 2 tablespoons blueberry sauce, letting some drizzle down the sides. Layer each with another pastry flower and 2 tablespoons each custard and blueberry sauce. Then sprinkle each of the six remaining pastry flowers with 2 teaspoons of sugar, and brown the tops with a small kitchen torch. (Alternatively, place the sugared pastry flowers briefly under the broiler.) Place these pieces on top of the assembled layers, and serve immediately.

2. Lemon Custard

   Step 5

   In a medium bowl, whisk together the whole egg, egg yolk, lemon juice, and 1/4 cup sugar. In a medium saucepan, combine the lemon zest, milk, remaining 2 tablespoons sugar, cornstarch, and salt. Bring to a boil over medium-high heat, whisking constantly. Remove from heat; slowly pour about a third of the hot milk mixture into the egg mixture, whisking constantly until combined. Pour mixture back into remaining milk, whisking constantly.

   Step 6

   Return saucepan to medium-high heat. Whisking constantly, cook until mixture is bubbling in the center and thick enough to hold a deep trail when stirred with a wooden spoon, about 2 minutes.

   Step 7

   Strain mixture through a fine sieve into a medium bowl; whisk in butter. Press a sheet of plastic wrap directly on the surface of the custard to prevent a skin from forming. Let cool completely. Cover and refrigerate until ready to use, up to 1 day.

3. Lemon-Blueberry Napoleon how-to

   Step 8

   Chilled Puff Pastry cutouts are placed on a baking sheet, then topped with parchment and another sheet.

4. Step 9

   The weight of the sheet helps flatten the layers of Puff Pastry as it bakes, resulting in a flaky texture.