The best plums to use are ripe Simka, Santa Rosa, and Queen Anne, but any other combination of cultivated or wild plums will do, as long as they are ripe. The Napoleon has to be assembled at the very last moment so that the pastry does not become soggy. It takes only a few minutes to assemble and is an ideal, very easy, showstopper.
Put the cold puff pastry pieces on a wet baking sheet and put them in the oven. Cook for 20 minutes. Let cool. When the pastry is cool, slice the pieces horizontally in half, so that you have 4 layers. Scoop any uncooked pastry from the center. Put the pieces on a tray and reserve.
Slice the plums and put them in a sauté pan. Add the granulated sugar, salt, and water and cook over medium heat until the plums are tender and beginning to fall apart. Put in a bowl and cool.
When you are ready to serve, put a bottom pastry layer on a platter, spoon some of the plums over the pastry, and then spoon some of the sabayon over that. Put another layer of pastry over the sabayon and continue building the layers, saving the last piece of pastry for the top. Put the top piece on and sprinkle that with the confectioner’s sugar.
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