This is a little different take on the classic Napoleon which you can find here from an older post . In this recipe Instead using the classic mousseline cream I decided to make a lime curd and white chocolate ganache. This is a great combination of sweet and sour that pairs perfectly with the light flaky crust of the puff pastry. I hope you enjoy this recipe and feel free to make another layer of pastry like the original napoleon. Here is the recipe I hope you enjoy it!

Lime curd
1/2 cup lime juice
2 tsp zest
1/2 cup sugar
3 eggs
1 stick butter
3/4 tsp of gelatin

White Chocolate ganache

4 oz cream
12 oz white chocolate

1 package of puff pastry
Powdered sugar

Preheat Oven to 400 degrees

Take one half of the puff pastry and cut in 1/3's using the natural creases (if using pepperidge farm) of the puff pastry. Place on a sheet tray lined with parchment paper. Take another piece of parchment paper and place on top of the puff pastry. Then place a second sheet pan on top of the parchment and puff pastry. The weight of the pan will not allow the puff pastry to puff up. If you want to make 2 napoleons then do the second piece of puff pastry the same way. I combined all of the pastry cream and all of the butter cream together and it is a perfect amount to make two napoleons. Otherwise you will have left over lime curd and ganache (which isn't a bad thing). Place the sheet pan in the oven and bake for 22 minutes or until golden brown. Take out and let it cool completely

For the Ganache

Add cream to a pot and bring to a boil. Meanwhile place the chocolate in a heat proof bowl. Pour the cream mixture over the chocolate and let it sit for 1 minute. Then whisk until completely smooth. Let it cool and then place in a plastic pastry bag with a plain tip.

For the Lime Curd

This makes a little more than you will need if you only doing one layer like the picture. If you do two layers of curd you should use the majority of it. Place all the ingredients except for the gelatin into a small sauce pot and turn on medium low heat.  Whisking continually until the curd starts to thicken.  Should take about 10 minutes or so.  Meanwhile place gelatin intoa small bowl with 2 tsp of water to bloom. Once the curd thickens, add the gelatin to the curd and mix well. Then pour onto a sheet pan, with an offset spatula smooth out the curd and place in the freezer (I did an hour.) Which was plenty firm enough for me to cut it and the curd stay firm.

To assemble 

Cut the curd the same size as the puff pastry and place in between each layer of puff pastry ( I only did two pieces of puff pastry but typically you do 3 pieces to complete an extra layer of curd and ganache).  Then take your pastry bag of white chocolate ganache and pipe on top of the lime curd. Place the top layer of puff pastry on top. Dust the top with powdered sugar.  Refrigerate for half an hour before you serve.  Cut , serve, and enjoy!

Napolean .JPG