Traditional Napoleon can be refreshed with a festive twist using bright New Year’s berry. Yuri Manchuk, the brand chef and ideologist behind Charlie restaurant in St. Petersburg, shared his approach with socialbites.ca. The idea is to build a layered Napoleon that carries a citrusy, berry brightness without losing its classic texture and visual appeal. He emphasizes careful technique and balancing flavors so the dessert remains elegant while feeling celebratory, perfect for holiday menus and family gatherings.
Begin with the pudding base. The recipe sits on a foundation of milk, sugar, egg yolks, cornstarch, butter, and vanilla. The process starts by blending sugar, egg yolk, and starch into a smooth paste. Milk is brought to a gentle boil, then the sugar-egg-starch mixture is whisked in. The mixture is simmered until it thickens to a creamy consistency, then removed from heat and finished with butter and vanilla. The chef notes that steady stirring is crucial to a glossy texture and even heat distribution. This pudding will become a silky layer that anchors the Napoleons with a rich, comforting mouthfeel.
Next, turn to the tangerine component which adds a bright, zesty contrast. The ingredients are simple: tangerines and sugar. Peel the fruit, separate it into segments, and remove the membranes. The tangerines are folded with sugar and gently cooked on the stove for about five minutes. The result is a glossy, slightly syrupy fruit layer that provides fragrance and tang to balance the creamy pudding. This step is prepared with care to keep the delicate citrus oils intact, ensuring a lively aroma in every bite.
The final stage is assembly. Roll out very thin unleavened puff pastry to roughly the size of a baking sheet. Prick the surface with a fork to prevent puffing and bake at 180 degrees without convection for five to ten minutes until the sheets turn crisp and pale gold. In a deep form, layer the pastry with the pudding and the tangerine mixture. The more layers, the richer the architecture of the Napoleon becomes. Allow the assembled cake to chill in the refrigerator for at least four hours so the flavors settle and the layers neatly slice. When serving, spread jam on top and finish with the grated zest from fresh tangerine peel to echo the citrus note throughout the dish, a touch that brightens the overall profile. The chef stresses that patience during chilling is essential to achieve clean, elegant slices and a cohesive taste experience.
The former brand chief also shares insights on mulled wine preparation, a companion drink that pairs beautifully with the dessert during festive occasions. He highlights choosing a robust red wine, adding cinnamon sticks, cloves, orange slices, and a touch of honey or sugar to taste. Simmer gently to release warm, spiced aromas, then strain and serve warm. This simple approach creates a comforting, aromatic beverage that complements the Napoleon’s creamy layers and citrusy corners, rounding out a holiday menu with seasonal warmth.