Pear and Berry Napoleon

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not[ tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.]

Total Time:
1 hr 6 min
15 min
1 min
50 min

4 to 5 servings

  • Pears:
  • 2 cups red wine
  • 1 cup apple juice
  • 1/4 teaspoon cinnamon
  • 1 lemon, juiced
  • 4 ounces sugar substitute
  • Clear glaze, as needed (available at commercial pastry supply stores)
  • 3 cups sliced pears
  • 1 pint mixed blueberries, blackberries and raspberries
  • Pastry Cream:
  • 2 quarts skim milk
  • 4 ounces margarine
  • 1 vanilla bean, split
  • 8 egg substitutes
  • 1 1/2 ounce sugar substitute
  • 3 1/2 ounces cornstarch
  • 1 cup light whipping cream, whipped
  • Napoleon Sheets:
  • Phyllo sheets
  • Vegetable spray
  • Sugar substitute
  • For the Pears: Put wine, juice, cinnamon, lemon juice, and sugar substitute in a pot, and bring to a boil. Take off the heat and add some clear glaze to slightly thicken the mixture. Add the sliced pears to the mixture and cool.

Pastry Cream:
  • Pastry Cream: Bring to a boil the milk, margarine, and split vanilla bean. Combine eggbeaters, sugar, and cornstarch and add to boiled milk. Cook until thick. Fold pastry cream with some whipped cream.

Napoleon Sheets:
  • Napoleon Sheets: Cut phyllo into rectangle shape. Spray each layer with vegetable spray (4 layers total). Sprinkle top with sugar substitute and bake until golden brown. Each set of Napoleon requires 3 rectangles per order.

  • Pear and Berry Napoleon Assembly: In the center of a plate, layer a dollop of pastry cream, a phyllo square, a dollop of cream and berries. Repeat with another phyllo square, pastry cream, and berries. Top with phyllo square and a light sprinkle of powdered sugar. Spoon pears around. Repeat with remaining ingredients.

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