Deconstructed Napoleon

Directions Print

1. Fill each cup with 2 ounces of the crème anglaise.
2. Top the anglaise with 1 ounce of the blueberry-tarragon compote.
3. Garnish each cup with 5 ounces of whipped topping, a sprig of tarragon, and the puff pastry.

Crème Anglaise

Prep: 5 min | Cook: 5 min | Yield: 48 oz.

1. In a heavy bottomed sauce pot mix the milk and pastry cream together.
2. Whisk in the vanilla paste and bring to a simmer.
3. After it begins to simmer, remove from the heat and cool.
4. Whisk in a small amount of milk if the anglaise becomes too thick.
5. Transfer to a storage container with a label and date. Use as needed.

Blueberry-Tarragon Compote

Prep: 5 min | Cook: 15 min | Yield: 18 oz.

1. Clean and chop the tarragon. Set aside.
2. Combine lemon juice, sugar, and 14 ounces of the blueberries in a small heavy bottomed sauce pot.
3. Place over medium heat and cook until blueberries have burst, and their juice has started to reduce and thicken. Stir frequently.
4. Add in the fresh chopped tarragon and continue to cook for another minute.
5. Taste the compote and add extra sugar if more sweetness is desired.
6. Remove from the heat and add in the remaining 4 ounces of blueberries. Mix well to incorporate.
7. Allow to cool using proper cooling techniques.

Puff Pastry with Pearl Sugar

Yield: 48 ct

1. Cut the puff pastry into circles using a 2" ring mold.
2. Melt the butter and brush each puff pastry circle.
3. Sprinkle each pastry circle with pearl sugar and bake. Set aside.