Napoleon with Dumante Zabione with Fresh Berries

Napoleon with Dumante Zabione with Fresh Berries (Serves 5)

Ingredients:
For the Puff Pastry:

• 1 each     15” x 12” Frozen Puff Pastry Sheet
• 1 each    Whole Egg, Beaten
• ½ cup    Coarse Sugar

For the Zabione:

• ¼ cup    Dumante Liquore
• ¼ cup    Granulated Sugar
• ¼ cup    Heavy Cream 40 % Butter Fat
• ¼ cup    Eggs Yolks

For the Pastry Cream:

• 2 cup    Milk, Whole
• 5 tsp    Granulated Sugar
• 1 each    Egg Yolk (equal to 1 ounce by weight)
• 1 TB    Flour, All Purpose
• 1 TB    Cornstarch
• 6 TB    Milk, Whole
• ¼ tsp    Vanilla Extract
• Fresh Seasonal Berries

Method of Preparation:

For the Puff Pastry:

•    Preheat an oven to 350 degrees.
•    Allow the puff pastry to thaw slightly. Score the pastry dough into (15) 3” x 3” squares.
•    Line a baking pan with a sheet of parchment paper.  Place the pastry squares onto the pan (s).
•    Using a fork, gently poke the dough 6-7 times on each square.
•    Brush each square with some egg wash
•    Sprinkle each square with the coarse sugar
•    Place another piece of parchment paper on top of the pastry.
•    Place an equal size baking pan over the parchment (This will allow the pastry to cook evenly in the oven.
•    Bake for 20 minutes or until the pastry is a deep, golden brown and not doughy.
When done, transfer the pastry squares to a cooling rack all allow to come to room temperature.

For the Zabione:

•    Set up a pan of simmering water.
•    In a stainless steel bowl (one that will fit on top of the water pan), mix the Dumante liquor, sugar, cream and egg yolks.
•    Place the bowl on top of the water pan and begin to whisk continuously.  The mixture should not be cooked over boiling water. Cook until the Zabione is the consistency of a thin pudding, but it should reach an internal temperature of 145 degrees.
•    When done, remove the bowl from the pan and continue mixing to room temperature. Cover and reserve.
•    If the Zabione is too thick it may be thinned with a small amount of cream or water.

For the Pastry Cream:

•    In a mixing bowl, combine the 5 tsp of sugar, 1 TB of flour and 1 TB of cornstarch.
•    Add the 1 egg yolk (1 oz by weight), 6 TB of milk and vanilla extract.
•    Mix the dry and wet ingredients together thoroughly.
•    In a separate sauce pan, scold the 2 cups of milk and 5 tsp of sugar. Do not allow to boil over.
•    Stir in the egg yolk mixture and whisk until the pastry cream comes to a quick boil.
•    Immediately remove from the heat and transfer the cream to a shallow dish.
•    Cover the cream with plastic wrap, making sure that the wrap comes in contact with the cream.
•    Place in a refrigerator and allow cooling completely (below 40 degrees internal temp.)
•    Once chilled, whisk the pastry cream to a smooth consistency and reserve.

For Assembly:

•    Place on cooked puff pastry square in the center of a plate
•    Dollop pastry cream over the pastry
•    Arrange any type of fresh berries on to the pastry cream.
•    Spoon the Zabione cream over the berries.
•    Repeat the process.
•    Finally, place a third puff pastry square on top and dust generously with confectioners sugar.