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La Belle Cuisine
Fruit – Macadamia Nut Napoleon
Kitchen Sessions with Charlie Trotter
by Charlie Trotter, 1999, Ten Speed Press
“This napoleon is whimsical
and absolutely open to interpretation.
any type or combination
of seasonal fruit can be used.
The flavors of the vanilla, macadamia nuts,
and tropical fruits all
dance with sensuality that will appeal to
palate. Plump, luscious
fruit slices blend into the satiny coconut cream,
in turn is
offset by the crispy vanilla-macadamia nuts tuiles and
macadamia nut brittle. This utterly joyous dessert can be
assembled in any
size – for instance just a petite tart is the
to a slice of intense
cup Vanilla Simple Syrup (recipe follows)
1 tablespoon freshly squeezed lime juice
1 cup peeled and thinly sliced mango
1/2 cup peeled and thinly sliced papaya
1/2 cup peeled and thinly sliced pineapple
1/2 cup peeled and thinly sliced guava
1/4 cup heavy cream
1/2 cup mascarpone
2 tablespoons sugar
Vanilla-Macadamia Nut Tuiles (recipe follows)
1/2 cup chopped Macadamia Nut Praline
1/4 cup toasted coconut
To prepare the fruit: Cook
the Vanilla Simple Syrup, the lime juice, 1/2
cup of the sliced mango, and
all of the papaya, pineapple and guava over medium heat for 5 to 8
minutes, or until the fruits are warmed through.
Pour most of the liquid
from the pan into a blender and purée with the
remaining 1/2 cup
for 1 minute, or until smooth. Refrigerate
the fruit and the sauce
minutes, or until chilled.
make the cream: Whip the
heavy cream, mascarpone and sugar
an electric mixer on high speed
until medium stiff peaks form.
Place 1 teaspoon of the mascarpone cream in the center of each plate.
a tuile over the cream and place 2 teaspoons of the cream in the
the tuile. Spoon some of the warm fruit over the cream and
sprinkle with the chopped praline. Continue to layer with the cream,
fruit, praline, and tuiles until you have 3 layers of fruit and 4 layers
Spoon some of the mango purée around the plate and sprinkle
approximately 3 cups
2 cups water, 2 cups sugar, and the pulp and pod of 1/2 vanilla
boil, remove from the heat, and let cool. The syrup may be
kept for up
month in the refrigerator.
about 40 tuiles
1/4 cup plus 1 tablespoon flour
Pulp of 1/2 vanilla bean
1/4 cup plus 1 tablespoon butter, melted and
to room temperature
3 egg whites
1/4 cup ground macadamia nuts
Combine the sugar and flour in a small bowl. Add the vanilla pulp,
melted butter, and egg whites and stir until smooth.
a 2 1/2-inch square in the center of a piece of cardboard or heavy
to create a template. Place the template on a Silpat-lined sheet
spread a thin layer of the tuile batter in the template. Remove
and repeat the process until you have at least 24 tuiles.
Sprinkle the tuiles
with the macadamia nuts and bake at 300 degrees
for 8 to 12 minutes,
or until golden brown.
the tuiles from the sheet pan while warm and store in an air-
container at room temperature until needed or up to 1 day.
Yield: 1 cup
1/4 cup water
1/2 cup toasted macadamia nuts
In a medium, heavy-bottomed sauté pan, combine the sugar and water
over medium heat and cook for 10 minutes, or until golden brown. Swirl
as necessary to distribute the caramel. Stir in the nuts. If any of
the sugar crystallizes, continue to cook over low heat to remelt. Pour the
nuts and caramel onto a lightly oiled nonstick sheet pan. Let cool and
coarsely chop. Store the praline in an airtight container at room
ature until ready
Notes: The nut and fruit
elements in this napoleon suggest nut and
caramel flavors in wine choice.
An older Malmsey Madeira, such as a 15- or
fit the bill. Older tawny ports will also blend
just as well.
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