Blueberry-Lemon Swedish Napoleon Cake – Bake from Scratch
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Start by making the pastry cream. In a small bowl or cup, add 1⁄4 cup (60 grams) chilly water and gelatin. Mix collectively, and put apart.
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Pour milk and heavy cream proper right into a medium saucepan, and warmth over low heat until steaming, 5 to 6 minutes. (Do not ship to a boil.)
In an enormous bowl, combine egg yolks and sugar; whisk collectively until combined and barely lightened in shade. Add cornstarch and vanilla paste. Proceed to whisk until combined. Slowly pour the great and comfortable milk mixture into the mixing bowl, together with barely at a time and whisking frequently to guarantee that the eggs do not scramble. As quickly as the entire milk is added, pour the mix once more into the saucepan, and improve heat to medium- low. Carry to a boil, stirring frequently.
When the mix begins to thicken, take away from heat, and add gelatin. Whisk collectively until the gelatin has dissolved. Add butter, and whisk until melted and combined. Pour by means of a fine-mesh sieve into an enormous bowl. Cowl with plastic wrap, and refrigerate for not lower than 2 hours.
As quickly because the cream has set throughout the fridge, divide the cream in half into two separate bowls. Stir lemon zest and lemon extract into one bowl.
Add freeze-dried blueberries to a meals processor, and blend until it’s a incredible powder. Add powder to a fine-mesh sieve to strain out large bits after which stir the powder into the other bowl of cream. Place every bowls once more throughout the fridge until thick and chilly.
Preheat 400°F (200°C). Roll Powerful Puff Pastry to a 1⁄8-inch-thick rectangle (about 28×16 inches), or roll each sheet of puff pastry to 1⁄8-inch thickness. Reduce pastry into 18 (41⁄2×21⁄2-inch) rectangles. Place 9 rectangles on each prepared pan. Excessive rectangles on each pan with one different sheet of parchment paper. Place one different baking sheet on prime of parchment to weigh pastry down. Place one different baking sheet on prime to weigh them down.
Bake, one pan at a time, for quarter-hour. Allow the puff pastry squares to relax on a wire rack. Take care of them with care; they’re very fragile!
Whereas the puff pastry is cooling, add lemon and blueberry pastry lotions to separate piping baggage fitted collectively together with your desired piping tip.
Make the whipped cream topping by together with chilly heavy cream and confectioners’ sugar to a mixing bowl and beat with {an electrical} mixer on extreme tempo until you attain stiff peaks. Add to a piping bag fitted collectively together with your desired piping tip.
Pipe the lemon and blueberry pastry lotions onto 12 of the pastry rectangles, alternating between the two. Go away 6 of them with out the cream.
Place one among many rectangles with cream on prime of each other to make two layers. Then add the rectangle with out the cream on prime to create the third layer. Pipe the whipped cream on prime and garnish with sliced blueberries and mint leaves.
