by Melvin Rodrigue with Jyl Benson
from Galatoire’s Cookbook
( Clarkson Potter, 2005)
Serves 6
New desserts do not come often to Galatoire’s menu. But this was a sensational one. Use the freshest berries that are common to your area — either one type of berry or a mixture of several.—Melvin Rodrigue
convert Ingredients
For the sabayon
1 cup granulated sugar
18 large egg yolks, plus 1 large egg
2 teaspoons pure vanilla extract
1/2 cup Grand Marnier liqueur
Make the napoleon
1 puff pastry sheet, approximately 10 by 10 inches (thaw according to manufacturer’s instructions)
3 pints seasonal berries, such as strawberries, blackberries, or raspberries
1/2 cup confectioners’ sugar
Fresh mint sprigs, for garnish
Want it? Click it.
Directions
Make the sabayon
1. Place a medium pot with 3 cups of water over high heat to create a double boiler. Combine the granulated sugar and egg yolks in a medium metal mixing bowl and place the bowl over the pot of simmering water so it rests on top of it. Whisk the ingredients continuously for 8 to 10 minutes until stiff peaks form and the volume has doubled. Remove the bowl from atop the pot and whisk in the vanilla and Grand Marnier. Refrigerate the sabayon until cooled.
Make the napoleon
1. Preheat the oven to 350°F (175°C).
2. Cut the puff pastry into 6 rectangles, each approximately 3 x 5 inches. Place the rectangles on a cookie sheet lined with parchment paper. Whisk the whole egg and 1/4 cup water together in a small bowl to create a wash. Brush the top of the pastry dough with the egg wash. This will help it to brown.
3. Bake 13 to 15 minutes, until it has risen and turned golden brown. Remove the pan from the oven. Slice the pastries horizontally to create 2 pieces of equal size. One piece will serve as the bottom, the other the top.
Assemble the dessert
1. Mix the berries in a large bowl. Add the cooled sabayon and toss until the berries are evenly coated.
2. Place the bottom pieces of pastry at the centers of 6 dessert plates. Evenly distribute the mixture of berries and sabayon atop the puff pastries. Place the caps of the pastry over the berry mixture. Sift confectioners’ sugar over the napoleons and garnish with mint sprigs.
Recipe © 2005 by Galatoire’s Restaurant. All rights reserved.