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Easy Orange Cream Napoleons

Easy Orange Cream Napoleons

Serves 4 | A worthy dessert for any festive feast

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Our version of a napoleon is filled with fresh orange and whipped sour cream sweetened with honey, then topped with almond pralines. It may look extravagant, but is actually a breeze to whip up!

Allergens:Milk/LaitWheat/BléSoy/SojaTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking difficultyMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

113 mL

Cream

(ContainsMilk/Lait)

340 g

Puff Pastry

(ContainsWheat/Blé, Soy/Soja)

3 tbsp

Honey

3 tbsp

Sour Cream

(ContainsMilk/Lait)

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

2 unit

Navel Orange

Not included in your delivery

1 tbsp

Sugar*

0.06 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories570 kcal
Fat34 g
Saturated Fat17 g
Carbohydrate57 g
Sugar12 g
Dietary Fiber4 g
Protein8 g
Cholesterol40 mg
Sodium380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Zester
Small Bowl
Large Bowl
Large Non-Stick Pan
Whisk
Measuring Spoons
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 400˚F. Wash and dry all produce. Unroll puff pastry on a cutting board. Cut pastry in half lengthwise, then crosswise into 8 equal rectangles without cutting through the wax paper. (NOTE: These are your pastry sheets.) Peel pastry sheets off the wax paper and arrange on a parchment-lined baking sheet evenly spaced apart. Using a fork, poke holes into each sheet. (TIP: Evenly spaced holes will help the pastries rise evenly and not puff up too much!) Bake in the middle of the oven, rotating the sheet halfway through, until golden-brown, 18-20 min. Transfer pastry sheets to a cooling rack. Place rack in the fridge to allow pastry to cool completely.

2

While pastry bakes, zest 1 orange. Cut a piece off the top and bottom ends of orange. Place a flat end of orange on a cutting board, cut the peel away from the flesh from top to bottom, turning orange as you go. When peeled completely, slip a paring knife along each side of the "membranes" (the white lines) of each orange slice to release the segments. Squeeze the leftover orange membranes into a small bowl to release the juice. Repeat with the second orange. (NOTE: Do not zest second orange.)

3

Add cream and 1 tbsp honey to a large bowl. Whisk until stiff peaks form, 2-4 min. (NOTE: Stiff peaks are achieved when whipped cream firmly holds its shape.) Add orange zest, sour cream and 1 tbsp orange juice. Whisk until combined. (TIP: If cream is too soft, continue whisking until stiff peaks form.) Place orange cream in the fridge until you are ready to assemble napoleons. Heat a large non-stick pan over medium heat. When hot, add almonds, 1 tbsp sugar and 1/2 tbsp water to the dry pan. Toast, stirring often, until almonds are golden-brown and coated in a caramel glaze, 6-8 min. Carefully transfer almonds to another parchment-lined baking sheet in a single layer, then sprinkle with a pinch of salt. Do not touch until cool!

4

When pastry sheets are cool, spread half the orange cream onto 4 pastry sheets. Top with orange segments. Drizzle with 1 tbsp honey, then close with remaining pastry sheets. Divide napoleons between plates. Drizzle with remaining honey, then dollop remaining orange cream over top. Sprinkle with almond pralines. Dig in with a fork and knife!