Napoleon
Crisp layers of golden puff pastry sandwiched with silky vanilla pastry cream and finished with a feathered icing glaze.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Preheat the oven to 400°F, roll each puff pastry sheet into a 10x14-inch rectangle on a lightly floured surface, prick all over with a fork, and bake between two parchment-lined sheet pans (weighted with a second pan) for 18 to 20 minutes until deep golden and flat.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
Plan it in Listahan
Add Napoleon to your week, check it against your household's allergens, and build the shopping list automatically.