Mango Napoleons With Caramel And Cream Recipes

MANGO NAPOLEONS WITH CARAMEL AND CREAM

Steps:

• Make the spiced phyllo: Preheat oven to 400 degrees. Melt butter with cinnamon and ginger in a small saucepan. Cut 2 pieces of parchment to fit a rimmed baking sheet. Brush 1 piece of parchment with spiced butter, and sprinkle with 1 tablespoon confectioners' sugar. Place 1 phyllo sheet on top, and gently brush with spiced butter. Top with another phyllo sheet. Repeat, buttering and layering remaining sheets. Sprinkle remaining tablespoon confectioners' sugar on top. Using a paring knife, trim edges of phyllo to fit parchment, then cut into about 24 2-by-3 1/2-inch rectangles (don't cut through parchment).
• Transfer parchment and phyllo to an upside-down rimmed baking sheet. Brush remaining sheet of parchment with spiced butter, and place on phyllo, buttered side down. Place another baking sheet, right side up, on top of phyllo. Bake until golden brown, 12 to 14 minutes. Transfer phyllo to a wire rack, and let cool. Phyllo will keep, covered, for up to 3 days.
• Make the mint cream: Bring cream and mint to a boil in a small saucepan. Remove from heat, cover, and let stand for 1 hour. Prepare an ice-water bath. Strain cream into a bowl, discard mint, and stir in vanilla. Cover, and place bowl in ice-water bath. Let cool, stirring occasionally, about 20 minutes.
• Make the mango filling: Combine all the ingredients in a bowl.
• Make the mango caramel: Prepare another ice-water bath. Melt butter in a medium saucepan over medium-high heat. Add sugars, salt, ginger, and cinnamon. Cook, whisking constantly, until sugars begin to dissolve. Add lime juice, and cook, stirring often, until sugars dissolve and sauce thickens slightly. Stir in mangoes, bring to a simmer, and cook until mangoes are tender, about 15 minutes. Transfer to a bowl. Place bowl in ice-water bath, and let cool, stirring occasionally.
• Place 2 tablespoons mango caramel in a medium bowl. Add mint cream, and whisk until soft peaks form.
• To assemble: Place 1 phyllo rectangle on a plate, and spoon mango caramel over top. Top with mango filling. Using an offset spatula, spread 1 tablespoon whipped cream on top. Top with a second piece of phyllo, then caramel, filling, and cream. Dust a third piece of phyllo with confectioners sugar, then place on top. Repeat with remaining phyllo, caramel, filling, and cream. Garnish with mint sprigs, and serve.

MANGO CARAMEL SAUCE

Steps:

• Place the mango in a food processor and process until smooth. Pass the mixture through a strainer into a bowl.
• Combine the sugar and water in a small saucepan over high heat and cook until dark amber brown. Slowly add the heavy cream and mango puree and whisk until smooth. Transfer to a bowl and let cool slightly.
• Cook's Note: this sauce is great on ice cream, pound cake and angel food cake.

BANANA NAPOLEON WITH RUM CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Place the puff pastry on parchment lined baking sheets, 1/2-inch apart. Place parchment on top of the dough and then on a wire rack or baking sheet on top. Bake until golden brown, about 15 minutes. (If you are using a baking sheet on top, you will have to remove the baking sheet to see if the puff is done.) Cool to room temperature. Slice each piece of puff pastry in 1/2 horizontally along the 4-inch side.
• Whisk the cream, sugar, vanilla extract, and rum in a large bowl until soft peaks form.
• Slice the bananas 1/2-inch thick on a bias. Place them in a bowl and mix in the lime and orange juices.
• Place some bananas and a little rum cream on each of 6 plates. Place a piece of puff pastry on top. Place the remaining bananas and rum cream on the puff. Drizzle warm caramel sauce over and around the bananas. Top with a second piece of puff. Serve immediately.

PUMPKIN NAPOLEONS WITH SUGARED PECANS AND CARAMEL SAUCE

Steps:

• To make the pecans, preheat the oven to 225 degrees. Mix the sugar and salt in a bowl. In another bowl, whisk the egg white and water together until frothy. Toss the pecans in the egg-white mixture to coat well. Drain, then toss in the sugar mixture. Grease a baking sheet and spread the pecans on it. Bake until dry, about 45 minutes, stirring every 15 minutes. Set aside.
• To make the pastry, preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper and set aside. Pulse the pecans and sugar together in a food processor until ground. Lay 1 sheet of phyllo dough out on a work surface, keeping the rest covered with a damp cloth until ready to use. Brush with butter and sprinkle with about 3 tablespoons of the ground pecan mixture. Top with another sheet of phyllo, brush with butter and sprinkle with pecans. Top with a third sheet of phyllo and brush with butter.
• Trim the phyllo layers to make a 16-by-12-inch rectangle. Cut into 16 4-by-3-inch rectangles. Divide between the baking sheets and bake until golden brown, about 5 minutes. Repeat with the remaining phyllo, butter and pecan mixture. Set the pastries aside; you'll have extra.
• To make the sauce, place the sugar in a medium saucepan and stir in the water. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan. Place over medium heat and cook without stirring until mixture turns a deep caramel color. Remove from heat and carefully add the cream. Return the pan to the heat and stir until all the caramel is dissolved. Set aside.
• To make the filling, combine the pumpkin, butter, brown sugar, salt, cinnamon, vanilla extract and cream in a medium saucepan and place over medium heat. Cook, stirring occasionally, until smooth and hot.
• The napoleons can be prepared ahead up to this point. Reheat the caramel sauce and the pumpkin filling. To assemble, spread the mascarpone over 8 of the pastries, using about 2 tablespoons for each. Top with another pastry and spread with about 1/4 cup of the pumpkin mixture. Top with another pastry.
• Coat 8 plates with caramel sauce. Top with the napoleons and scatter the sugared pecans around them. Serve immediately.

MANGO NAPOLEONS

Steps:

• Preheat the oven to 400°. On a work surface, unfold the puff pastry and cut into 6 rectangles. Place on a parchment-paper-lined baking sheet and sprinkle with sugar.
• Bake until golden-brown, about 15 minutes, then lower the heat to 325° and bake for 5 minutes more. Let cool.
• Meanwhile, toss together the mangoes and 2 tablespoons sugar; let stand for 5 minutes.
• Mix the yogurt with the remaining 2 tablespoons sugar and the vanilla. Using a serrated knife, halve the baked pastries horizontally.
• Spread the yogurt-vanilla mixture on the bottom halves, spoon the mango on top and cover with the remaining pastry halves.

SPICED APPLE NAPOLEONS WITH POMEGRANATE CARAMEL SAUCE

Steps:

• Preheat oven to 375°F. Mix 2 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl. Place 1 phyllo sheet on work surface. Brush with half of melted butter. Sprinkle with half of cinnamon sugar. Top with second phyllo sheet. Brush with remaining butter. Sprinkle with remaining cinnamon sugar. Cut phyllo lengthwise in half; place 1 half atop other. Cut phyllo crosswise into 3 squares. Cut each square into 4 triangles for a total of 12 triangles. Place triangles on large baking sheet. Bake until deep golden, about 8 minutes. Cool on sheet.
• Stir 1/2 cup sugar, 3/4 teaspoon cinnamon, 1 cup water and allspice in large saucepan over low heat until sugar dissolves. Increase heat and bring to boil. Add apples; reduce heat and simmer until tender, stirring often, about 15 minutes. Mix in bourbon. Mix cornstarch and 1 tablespoon water in small bowl; add to apple mixture and stir until liquid thickens slightly and mixture boils, about 1 minute. Remove from heat. (Phyllo triangles and apple mixture can be prepared 4 hours ahead. Cover separately. Let stand at room temperature. Rewarm apple mixture over low heat before using.)
• Stir 1/2 cup water and brown sugar in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil until slightly reduced, about 6 minutes. Add pomegranate molasses and boil until syrupy, about 4 minutes. Cool. Place 1 phyllo triangle on each of 6 plates. Top each with warm apple mixture. Top each with another phyllo triangle. Drizzle pomegranate sauce over.

SALMON AND MANGO NAPOLEON

Steps:

• In a medium bowl, whisk cream until it forms stiff peaks. Add juice of 1 lemon and chives, and mix well. Taste mangoes; if they are very sweet, you may wish to add lemon juice to cream mixture. Season to taste with salt and freshly ground pepper.
• On a cutting board, place one slice of smoked salmon. Using a spatula, spread a thin layer of lemon cream on salmon, covering it completely. Cover cream with slices of mango. Place a second layer of salmon on the mango, and again cover with a layer of cream and a layer of mango. Top with a layer of smoked salmon.
• Cut into four rectangles of equal size, and transfer to four plates. Sprinkle the napoleons with fleur de sel and coarse pepper. Drizzle them with olive oil, and serve immediately.