Pistachio Napoleons With White Chocolate Cream And Berries

• Filling
• 6oz white chocolate, chopped
• 6 large egg yolks
• 12tbs. sugar
• 6 tbs. Grand Marnier or other orange liqueur
• 1 1/2 C. chilled whipping cream
• Pastry
• 1 71/4 oz package frozen puff pastry (2 sheets), thawed.
• 1 egg, beaten to blend
• 1/2 C. chopped toasted pistachios
• 2C. mixed berries, such as raspberries, blackberries and sliced hulled strawberries

1. FOR FILLING: Melt white chocolate in top of double boiler over simmering water, stirring until smooth. Remove form over water. Whisk 6 egg yolks, 6 tbs. sugar and 6 tbs. Grand Marnier in large metal bowl to blend. Set bowl over saucepan of simmering water and whisk until thick and pale yellow, about 5 min. Whisk in melted white chocolate. Gradually add remaining 6 tbs. sugar and beat until stiff. Fold cram into white chocolate mixture. Cover and refrigerate until well chilled.
2. FOR PASTRY: Preheat oven to 375*F. Roll each pasty sheet out on lightly floured surface to 12x 10in. rectangle. Trim each to 9 1/2x 11 in. rectangle. Cut each rectangle into fourths. Cut each fourth in half. Transfer pasties to heavy large cookie sheets, spacing evenly. Pierce all over with fork. Brush each with egg glace. Sprinkle with chopped toasted pistachios. Bake until golden brown, about 20 min. Transfer pastries to rack and cool completely.
3. Place one pastry rectangle on each of 8 plates. Cover each with 1/2 C. white chocolate cream. Sprinkle with berries. Top with second pastry sheet. Garnish each with more berries and mint springs and serve immediately.

filling, white chocolate, egg yolks, sugar, grand marnier, chilled whipping cream, pastry, pastry, egg, pistachios, mixed berries

Taken from www.epicurious.com/recipes/member/views/pistachio-napoleons-with-white-chocolate-cream-and-berries-50170960 (may not work)