Chef Jean-Robert de Cavel
Jean-Robert at Pigail's
Cincinnati Bengals

Orange Phyllo Napoleons
Phyllo Rounds:
3 sheets phyllo, defrosted
6 tablespoons clarified butter (see page 171)
3 tablespoons sugar
Orange-Grand Marnier Sauce:
2 cups orange juice
3 tablespoons honey
1 tablespoon Grand Marnier
Pastry Cream Filling:
2 cups milk
1 vanilla bean
6 large egg yolks
2/3 cup sugar
1/4 cup all-purpose flour
1 tablespoon Grand Marnier
3/4 cup heavy cream
3 oranges, sectioned (see Note)
Fresh mint leaves
Candied orange peel (optional)
Confectioners' sugar


Make the Phyllo Rounds:
Preheat the oven to 350°F.
Line 2 baking sheets with parchment paper. Unroll the phyllo sheets, stack them, and cover with plastic wrap followed by a damp kitchen towel. Keep the phyllo covered while you work to prevent it from drying out. Place one phyllo sheet on a work surface; brush with clarified butter and sprinkle with 1 tablespoon of the sugar. Place a second sheet on top; brush with clarified butter and sprinkle with 1 tablespoon of the remaining sugar. Repeat with the third sheet. Using a 4-inch cookie cutter, cut out 18 rounds. Place the rounds on the baking sheets and bake until light golden, 10 to 15 minutes. Place the baking sheets on a wire rack and cool completely.
Make the Orange-Grand Marnier Sauce:
Meanwhile, combine the orange juice, honey, and Grand Marnier in a medium saucepan over medium-high heat. Bring to a boil and cook until reduced to a syrup, 20 to 30 minutes. Remove from the heat and cool.
Make the Pastry Cream Filling:
Put the milk in a large saucepan. Using a small paring knife, scrape the seeds from the vanilla bean. Add the bean and seeds to the pan. Bring the milk just to a boil over medium-high heat. Remove from the heat and discard the vanilla bean. In a large bowl, beat the egg yolks and sugar until pale yellow. Beat in the flour. Gradually whisk half of the hot milk into the egg mixture. Add the mixture to the pan and whisk over medium heat until it reaches a boil and thickens, about 5 minutes. Add the Grand Marnier, cover with plastic wrap, and refrigerate until cold. Just before serving, whip the cream until stiff peaks form, then fold in the pastry cream.
Assemble the Napoleons:
Place 1 phyllo round in the center of each of 6 dessert
plates. Spread a generous tablespoon of the pastry cream over each. Arrange 2 orange segments over the cream. Top with another phyllo round, 1 more tablespoon pastry cream, and 2 orange segments. Top with a third phyllo round. Drizzle with the sauce, garnish with mint and candied orange peel, if using, and sprinkle with confectioners' sugar. Serve immediately.
Note: To section oranges: Peel the oranges. Cut between the membranes, separating the sections.