Citrus Creme Brulée Napoleon

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“This is a great and dramatic dessert. The creme brulée here can be cooked traditionally and 'bruléed in a ramekin, but the ability to assemble these napoleons and have the differing textures between the puff pastry, roasted fruits, and the creamy creme brulée is what makes this dish a surefire seller! Note--each of the pieces can be kept individually for several days (up to a week) but once assembled this item need to be served fairly quickly. Any fruit can be used, use what's fresh and in season and enjoy!”
1hr 30mins
5 napoleons

Ingredients Nutrition


  1. Cut the puff pastry into strips about 2 inches wide and 6 inches long--score and allow to rest for at least 20 minutes in the fridge.
  2. Combine the 1 egg and 1 egg yolk to create a egg wash.
  3. Brush the puff pastry with the egg wash and dust with powdered sugar, Bake in a 350°F- 400°F oven until golden brown and 'puffed'.
  4. Allow puff to cool then slice in half through the center of the puff, creating a puff 'sandwich'.
  5. Remove the zest from the orange; split and scrape the vanilla bean.
  6. In a thick-bottom sauce pot scald the cream, orange zest, and vanilla bean together.
  7. In a bowl combine the sugar and 5 egg yolks together.
  8. Temper the hot cream mixture into the egg/ sugar mixture the return to the sauce pan.
  9. Cook the creme until nape` (it coats the back of a wooden spoon).
  10. Place into a casserole dish/hotel pan of any size that will allow there to be a layer of creme brulée on the bottom about 1 inch thick.
  11. Back in a 350°F oven in a water bath until firm (jiggles only slightly when the pan is shaken). Remove from the water bath and allow to cool.
  12. To assemble: Place the bottom half of a puff 'sandwich' on a plate.
  13. Using a thin spatula place a layer of the creme brulée onto the puff (it doesn't have to look pretty as we'll be covering it soon).
  14. On top of the creme brulée place a single layer of roasted fruit, so that the wedges overhang the creme brulée on either side.
  15. Place the top of the puff pastry on and dust with powdered sugar.

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