MAKE THE PUFF PASTRY
- Cut the butter into the flour using an electric mixer with the paddle attachment, food processor, or a fork. The pieces should be a little bit bigger than an almond.
- Pour the flour and butter mixture onto a clean work surface. Create a well in the center and add 3/4 cup of the water.
- Slowly mix in the water using your hands. Add the remaining water as needed.
- After all the water is added continue mixing so the dough is thoroughly blended. Gather the dough into a ball. The dough should be loose and crumbly and barely hold together.
- Form the dough into a rectangle about 1 1/2-inches thick. Dust your work space with flour and roll the dough out to about 6-inches wide by 16-inches long. If the dough sticks, lightly dust the dough and countertop. When the dough has reached the desired size, fold it into thirds like a letter. This is is the first of three "turns."Â Wrap the dough in plastic and refrigerate for 1 hour. After the dough has rested roll it into a rectangle about three times its original length in the direction perpendicular to the first fold and fold into thirds. Allow the dough to rest again and repeat one more time. Wrap the dough and allow to rest.
-While the dough rests, cook the blood oranges.
CARAMELIZING THE BLOOD ORANGES
- Start by cutting off the top and bottom of the blood oranges. Place the orange, flat side down, on the cutting board. Using a paring knife cut away the rind and pith following the curve of the orange. After the rind and pith are removed hold the orange over a bowl and cut the segments from the membrane connecting them.
- Place the sugar and corn syrup in a small heavy saucepan. Add just enough water to the sugar and corn syrup for a consistency like wet sand. Place the pan on the stove and turn the heat to high. Cook the sugar on high for about 6-8 minutes or until it turns a dark amber color.
- Immediately turn off heat and add the 1/4 cup of blood orange juice. The addition of the juice will cause the caramel to splatter so stand back and be careful.
- Once the caramel is settled, turn heat on to medium and cook the caramel for 3-5 more minutes. Add the orange segments and set aside to cool.
MAKE THE BOURBON CREAM
- This is is a simple whipped cream that should be made last and close to the serving time of the napoleon. Using a chilled bowl and a whisk or an electric mixer, whip the cold cream until it holds medium peaks. Add the bourbon and whip to combine. The bourbon should add some sweetness to the cream, but you may also add powdered sugar, although the caramelized oranges should bring enough sweetness to the napoleon.
ASSEMBLE THE NAPOLEONS
- Preheat the oven to 425°F.
- Roll the dough into a rectangle shape a little less than 1/4-inch thick. Place on a baking sheet, dock with a fork, and place in the oven to cook for about 25-30 minutes or until dark golden brown.
- Allow the dough to cool then cut into rectangles 1 1/2 inches by 4 inches.
- Place one rectangle on a plate and using a piping bag, pipe a layer of the bourbon cream. On top of the cream shingle the caramelized blood orange slices. Pipe a line of bourbon cream down the center of the oranges and place another puff pastry rectangle on top. Repeat to make a second layer.
- If you wish, before serving, sift a dusting of powdered sugar over the napoleons. Transfer to serving plates.
