Jul 14 2026
Restaurants›The Sicilian Butcher›Napoleon Recipe

Napoleon Recipe

Inspired by The Sicilian Butcher
Time1h 30m
Serves6

puff pastry + vanilla custard + icing

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Ingredients

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Puff Pastry

Vanilla Custard

Icing

Method

Puff Pastry

  1. 1

    Prepare Puff Pastry

    Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into rectangles (approximately 3x4 inches).

  2. 2

    Bake the Pastry

    Place the pastry rectangles on a baking sheet lined with parchment paper. Prick the center of each rectangle with a fork to prevent puffing too much. Bake for 15-20 minutes, or until golden brown. Remove from oven and let cool.

Vanilla Custard

  1. 3

    Make the Custard Base

    In a saucepan, combine milk, sugar, and cornstarch. Whisk until smooth. Heat over medium heat until it begins to simmer, stirring continuously.

  2. 4

    Mix Egg Yolks

    In a separate bowl, whisk the egg yolks. Gradually pour about 1/2 cup of the hot milk mixture into the yolks, whisking constantly to temper the eggs.

  3. 5

    Combine and Cook

    Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Continue to cook over medium heat, stirring constantly until thickened (about 5-7 minutes).

  4. 6

    Finish the Custard

    Remove from heat and stir in vanilla extract and butter until melted and smooth. Let cool to room temperature, then refrigerate for at least 1 hour.

Icing

  1. 7

    Prepare the Icing

    In a bowl, combine powdered sugar, milk, and vanilla extract. Mix until smooth. Adjust consistency with more milk or sugar as needed.

Assembly

  1. 8

    Assemble the Napoleon

    Layer the cooled puff pastry rectangles with the vanilla custard. Start with one pastry, add custard, and top with another pastry. Repeat until you have a stack of three layers.

  2. 9

    Top with Icing

    Drizzle the prepared icing over the top layer of the Napoleon. Allow it to set for a few minutes before serving.

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