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Pear Napoleon with Ginger Pastry Cream

Makes: 6  servings Prep 50 mins Cool 2 hrs Bake 375°F 8 mins to 10 mins Cook 5 mins Stand 30 mins


  • 1 1 - 1 1/4pound package frozen puff pastry
  • 8 large egg yolks
  • 1/2 cup  granulated sugar
  • Pinch salt
  • 3 tablespoons  cornstarch
  • 2 1/4 cups  milk
  • 1 teaspoon  vanilla extract
  • 1 two-inch piece fresh ginger, peeled and roughly chopped
  • 1/4 cup  heavy or whipping cream
  • 2 tablespoons  unsalted butter (no substitutes)
  • 8 firm, yet ripe pears, peeled, cored and cut into 1/2-inch-thick slices
  • 1/3 cup  granulated sugar
  • 1 1/2 teaspoons  freshly squeezed lemon juice
  • 2 tablespoons  brandy (optional)
  • Pinch salt
  • Confectioners sugar (optional)


1. Heat oven to 375 degree F. Thaw puff pastry sheets at room temperature, 30 minutes. On a lightly floured surface, roll the pastry to 1-1/6-inch thickness. Cut into twelve 3x5-inch pieces and place 2 inches apart on a cookie sheet lined with parchment paper. Bake 8 to 10 minutes until golden. Carefully remove pastry from cookie sheet and cool on a wire rack.

Make pastry cream::

2. Whisk together egg yolks, sugar, and salt in a large mixing bowl until well blended. Whisk in cornstarch. In a medium saucepan over medium-high heat, bring milk, vanilla, and ginger to a simmer, until mixture bubbles around the edges. Remove from heat and slowly pour milk mixture into egg mixture, whisking constantly. Transfer the liquid back to the pan and cook over medium-low heat, stirring constantly with a wooden spoon until thick, 5 minutes. Remove from heat and stir in cream and butter. Strain pastry cream into a clean bowl and cover surface with plastic wrap. Refrigerate until cold.

Make pears::

3. In a 12-inch nonstick skillet over medium-high heat, cook pears, sugar, lemon juice, brandy, and salt until the pears are translucent but still retain their shape. Remove pears from the pan. (If there is a lot of remaining liquid, cook it over high heat until slightly syrupy, then pour over pears.) Let the pears come to room temperature.

4. To assemble, place 2 tablespoons pastry cream and 1/12 of the pears in a 3x5-inch area in the middle of each plate. Top with one piece of puff pastry. Place more pears and pastry cream on top of the puff pastry. Finish by topping with a second piece of puff pastry. Dust with confectioners sugar, if desired. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)930,
  • Fat, total(g)50,
  • chol.(mg)320,
  • sat. fat(g)13,
  • carb.(g)110,
  • fiber(g)7,
  • pro.(g)14,
  • sodium(mg)313,
  • Percent Daily Values are based on a 2,000 calorie diet