| 
Crispy Orange White Chocolate Napoleon with
Fresh Raspberries
Serves 8
| 
|
For the Custard:
1 cup milk
1 1/3 Cups heavy cream
6 oz white chocolate
7 egg yolks
1/4 cup granulated sugar
1 Tbs Grand Marnier
1 tsp vanilla extract
Zest of ½ orange
For the Phyllo:
5 phyllo sheets
½ cup clarified butter |
For the Custard:
Preheat oven to 300° degrees F.
Chop chocolate into chunks, place in a bowl, and set aside.
Bring milk and heavy cream to a boil, then pour over chocolate and
stir until it melts.
Combine eggs, sugar, vanilla, Grand Marnier and orange zest in
a bowl and add the chocolate mixture slowly. Mix well. Pour into
a shallow baking mold (preferably a rubber mold) and bake in a water
bath at 300° degrees F, until custard is set. Freeze, unmold,
and cut into 3.5” by 3.5” squares.
For the Phyllo:
Preheat oven to 350° degrees F. Place a sheet of phyllo dough
on a cutting board and brush with clarified butter. Reserve. Repeat
this four times, with each sheet, sprinkling granulated sugar on
the final (which will be the top) layer. Cut each sheet into squares
3.5” by 3.5”. Bake until golden brown.
To Assemble:
Alternate the phyllo layers with the custard, topping each with
the sugared layer. Use fresh raspberries and raspberry coulis for
garnish.
|
Biltmore Executive Pastry Chef Marcos Gonzalez
|
