3290 Northside Pkwy.
Atlanta, GA 30327

Praline Napoleon
Chef Joël Antunes of JOËL—Atlanta, GA
Adapted by

Joël Antunes's Napoleon On StarChefs.comYield: 12 Servings


    Monai du pape tuile:
  • 75 grams egg whites
  • 60 grams sugar
  • 30 grams flour
  • 30 grams butter
  • 400 grams water
    Praline crème:
  • 100 grams almond paste
  • 100 grams pastry crème
  • 2.5 gelatin leaves
  • 40 grams Rum
  • 400 grams whipped cream
    Lemon sorbet:
  • 250 grams water
  • 160 grams sugar
  • 70 grams glucose
  • 6 grams stabilizer
  • 250 grams milk (boiled)
  • 250 grams lemon juice
    Candied pecan nuts:
  • 750 grams sugar
  • 500 grams water
  • 200 grams pecans

For tuile:
Mix whites, sugar, flour and melted butter together. Add water. Let rest for 2 hours, mixing well during use. Fill non-stick molds of choice with 1 Tablespoon of mix and bake at 375°F for 7-8 minutes until brown. Remove from mold and lay flat on counter to cool.

For praline crème:
Mix almond paste and pastry crème in Cuisinart. Boil rum and add gelatin off the heat. When cool add to pastry cream and fold in whipped cream.

For lemon sorbet:
Boil water, sugar and glucose. Chill and add stabilizer, boiled milk and lemon juice.

For candied pecans:
Make syrup by cooking the sugar and water. Toss nuts in syrup and strain. Bake until lightly toasted. Break into pieces for garnish.

For assembly:
To assemble, put a small amount of crème on plate to hold the tuile. Add more crème and pecan pieces and build 4-5 layers high repeating each time. Serve with lemon sorbet.

Wine Pairing:
A dessert wine such as Boutari 2000 Muscat Samos


   Published: April 2005