Lemon-Blueberry Napoleons

• All-purpose flour, for dusting
• 1 3/4 pounds Puff Pastry (page 359)
• 2 pints (about 1 1/4 pounds) fresh blueberries
• 2 teaspoons freshly squeezed lemon juice
• Pinch of salt
• 3 tablespoons sugar, plus 1/4 cup for sprinkling
• Lemon Custard (recipe follows)
• 1 large whole egg, plus 1 large egg yolk
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup plus 2 tablespoons sugar
• Finely grated zest of 1 lemon
• 1 cup milk
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 tablespoon unsalted butter, cut into small pieces
• (makes enough for 6 Lemon-Blueberry Napoleons)

1. Line two baking sheets with parchment paper; set aside.
2. On a lightly floured work surface, roll out Puff Pastry dough to slightly less than 1/8 inch thick.
3. Prick the dough all over with a fork.
4. Using a 3-inch flower-shaped cookie cutter, cut out 18 identical pieces.
5. Transfer cutouts to prepared baking sheets.
6. Cover with plastic wrap; refrigerate for 1 hour, or freeze for up to 1 week (no need to thaw before baking).
7. Preheat the oven to 425F.
8. Remove plastic wrap and place another piece of parchment directly on top of pastry; top with another baking sheet.
9. Bake, rotating sheets halfway through, until pastry is golden brown around the edges and crisp, about 15 minutes.
10. Remove top baking sheet and parchment paper; continue baking until pastry is golden in the center, 5 to 7 minutes more.
11. Transfer to a wire rack to cool completely.
12. In a medium saucepan, combine 1 pint blueberries with the lemon juice, salt, and 3 tablespoons sugar.
13. Cook over medium heat, stirring occasionally, until berries have burst and their juice has thickened enough to coat the back of a wooden spoon, about 5 minutes.
14. Set aside to cool completely.
15. Once cool, stir in remaining pint blueberries.
16. Whisk the Lemon Custard to soften, and spoon or pipe about 2 tablespoons onto six of the pastry flowers; top each with 2 tablespoons blueberry sauce, letting some drizzle down the sides.
17. Layer each with another pastry flower and 2 tablespoons each custard and blueberry sauce.
18. Then sprinkle each of the six remaining pastry flowers with 2 teaspoons of sugar, and brown the tops with a small kitchen torch.
19. (Alternatively, place the sugared pastry flowers briefly under the broiler.)
20. Place these pieces on top of the assembled layers, and serve immediately.
21. In a medium bowl, whisk together the whole egg, egg yolk, lemon juice, and 1/4 cup sugar.
22. In a medium saucepan, combine the lemon zest, milk, remaining 2 tablespoons sugar, cornstarch, and salt.
23. Bring to a boil over medium-high heat, whisking constantly.
24. Remove from heat; slowly pour about a third of the hot milk mixture into the egg mixture, whisking constantly until combined.
25. Pour mixture back into remaining milk, whisking constantly.
26. Return saucepan to medium-high heat.
27. Whisking constantly, cook until mixture is bubbling in the center and thick enough to hold a deep trail when stirred with a wooden spoon, about 2 minutes.
28. Strain mixture through a fine sieve into a medium bowl; whisk in butter.
29. Press a sheet of plastic wrap directly on the surface of the custard to prevent a skin from forming.
30. Let cool completely.
31. Cover and refrigerate until ready to use, up to 1 day.
32. Chilled Puff Pastry cutouts are placed on a baking sheet, then topped with parchment and another sheet.
33. The weight of the sheet helps flatten the layers of Puff Pastry as it bakes, resulting in a flaky texture.

flour, pastry, pints, freshly squeezed lemon juice, salt, sugar, lemon custard, egg, freshly squeezed lemon juice, sugar, lemon, milk, cornstarch, salt, unsalted butter

Taken from www.epicurious.com/recipes/food/views/lemon-blueberry-napoleons-390222 (may not work)