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Ingredients
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Pastry and Cream
Method
Preparation and Assembly
- 1
Prepare the Puff Pastry
Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets on a floured surface to thin them out. Cut them into rectangles of your desired size.
- 2
Bake the Puff Pastry
Place the pastry rectangles on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown and puffed. Allow them to cool completely.
- 3
Make the Pastry Cream
In a saucepan, heat the milk over medium heat. In a bowl, whisk together the sugar, flour, and egg yolks. Once the milk is heated, slowly whisk it into the egg mixture. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract. Let it cool.
- 4
Whip the Cream
In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold the whipped cream into the cooled pastry cream.
- 5
Assemble the Napoleon
Layer the puff pastry rectangles with the pastry cream mixture. Start with a layer of pastry, then pastry cream, and repeat until you have several layers. Finish with a layer of puff pastry on top.
- 6
Garnish and Serve
Drizzle chocolate or caramel sauce on top and refrigerate for at least 1 hour before serving. Cut into squares and enjoy!
