Strawberry napoleon, deconstructed
Serves 6
| 1 | sheet Pepperidge Farm frozen puff pastry (still frozen) |
| 1 | 1/2 cups whole milk |
| 1 | vanilla bean, split or 1 1/2 teaspoons vanilla extract |
| 4 | egg yolks |
| 1/3 | cup granulated sugar |
| Extra granulated sugar (for sprinkling) | |
| 1 | cup heavy cream |
| 2 | tablespoons confectioners' sugar |
| 2 | tablespoons Marsala wine or sherry |
| 1 | pint fresh strawberries, hulled and halved (or quartered if large) |
1. Set the oven at 400 degrees. Line a baking sheet with parchment paper. Transfer the pastry to a cutting board. Set aside for 15 minutes.
2. Make 4 vertical cuts and 4 horizontal cuts in the pastry to form 25 2-inch squares. Separate the squares and return them to the sheet. Bake them for 12 minutes or until browned. Leave to cool.
3. In a heavy-bottomed saucepan, combine the milk and vanilla bean, if using. Heat over medium heat just until it is scalded. Turn off the heat and let the pan sit for 5 minutes. Remove the vanilla bean. With the tip of a knife, scrape the seeds into the milk.
4. In a bowl with a wooden spoon, stir the yolks and sugar. Slowly pour half the milk into the egg mixture, stirring. Return the egg mixture to the remaining milk in the saucepan. Cook the custard on medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of the spoon. The mixture should not boil.
5. If using vanilla extract, add it now. Sprinkle the custard with extra granulated sugar to prevent a skin from forming. Leave to cool. Cover and refrigerate until cold.
6. In an electric mixer, beat the cream and confectioners' sugar until the cream forms soft peaks. Add the Marsala or sherry and continue beating until the cream is stiff. Fold half the cream into the custard sauce.
7. Pour a spoonful of sauce into each of 6 shallow plates, then add 3 squares of pastry, and some berries. Repeat the layers, garnishing with cream. Debra Samuels 
