Napoleon Recipe
Layers of Puff Pastry, Filled with Seasonal Fruit and Pastry Cream
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Ingredients
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Puff Pastry
Pastry Cream
Seasonal Fruit
Garnish
Method
Puff Pastry Preparation
- 1
Prepare Puff Pastry
Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets on a floured surface to about 1/8 inch thick. Cut into rectangles, approximately 3x5 inches.
- 2
Chill and Bake
Place the rectangles on a baking sheet lined with parchment paper. Brush the tops lightly with egg wash (beaten egg). Bake in the preheated oven for 15-20 minutes or until golden brown. Remove from the oven and let cool.
Pastry Cream Preparation
- 3
Heat the Milk
In a medium saucepan, heat the milk and granulated sugar over medium heat until just boiling. Stir occasionally.
- 4
Mix Egg Yolks
In a bowl, whisk together the egg yolks and cornstarch until smooth.
- 5
- 6
- 7
Cool the Cream
Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until cooled.
Assembly
- 8
Layering
Once the puff pastry and pastry cream are cool, cut each puff pastry rectangle in half horizontally. Fill the bottom half with a layer of pastry cream, followed by a layer of seasonal fruit.
- 9
Finish Assembly
Top with the other half of the pastry and sprinkle with powdered sugar. Repeat for all layers.
- 10
Garnish
Garnish with fresh mint leaves and serve immediately or chill until ready to serve.