This holiday season, treat customers to iconic desserts that are light on labor and big on flavor, like Chef Ryan Nolan’s Deconstructed Napoleon. Featuring delicious layers of French pastry cream, sugar-coated puff pastry, vanilla bean whipped cream, and a blueberry-tarragon compote, this speed-scratch dessert is perfect for passing, catering, or showcasing at holiday parties. Increase its price point by serving in a stylish dessert glass.
- Fill each cup with 2 ounces of the crème anglaise.
- Top the anglaise with 1 ounce of the blueberry-tarragon compote.
- Garnish each cup with 5 ounces of whipped topping, a sprig of tarragon, and the puff pastry.
- In a heavy bottomed sauce pot mix the milk and pastry cream together.
- Whisk in the vanilla paste and bring to a simmer.
- After it begins to simmer, remove from the heat and cool.
- Whisk in a small amount of milk if the anglaise becomes too thick.
- Transfer to a storage container with a label and date. Use as needed.
- Clean and chop the tarragon. Set aside.
- Combine lemon juice, sugar, and 14 ounces of the blueberries in a small heavy bottomed sauce pot.
- Place over medium heat and cook until blueberries have burst, and their juice has started to reduce and thicken. Stir frequently.
- Add in the fresh chopped tarragon and continue to cook for another minute.
- Taste the compote and add extra sugar if more sweetness is desired.
- Remove from the heat and add in the remaining 4 ounces of blueberries. Mix well to incorporate.
- Allow to cool using proper cooling techniques.
Puff Pastry with Pearl Sugar
- Cut the puff pastry into circles using a 2" ring mold.
- Melt the butter and brush each puff pastry circle.
- Sprinkle each pastry circle with pearl sugar and bake. Set aside.
Ingredient availability varies by location*