Napoleon

Make the pastry cream by heating the milk just to a simmer, then whisk the egg yolks, granulated sugar, and cornstarch together and slowly stream in the hot milk while whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, whisking vigorously, for 2 to 3 minutes until thick and bubbling, then remove from heat and stir in the vanilla and butter until smooth.

Press plastic wrap directly onto the surface of the cream and chill for at least 2 hours, then trim the cooled pastry into three equal rectangles of matching size.

Spread half the pastry cream over the first layer, top with a second pastry sheet, spread the remaining cream, and finish with the third sheet pressed gently on top.

Whisk the powdered sugar with 2 to 3 teaspoons water into a smooth glaze, spread it over the top layer, then pipe thin lines of melted chocolate across and drag a toothpick through them to create the signature feathered pattern before slicing with a serrated knife.