Napoleon Recipe
French · Dessert · 70 min total
A classic French dessert of crisp, flaky puff pastry layers sandwiched with rich pastry cream and topped with a glossy chocolate glaze. This home-cook version simplifies the process without sacrificing elegance.
45
min prep
min prep
25
min cook
min cook
6
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 1 sheet (about 250g) frozen puff pastry, thawed
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 cup semisweet chocolate chips
- 2 tablespoons unsalted butter
- 1 tablespoon light corn syrup
- 1/4 cup confectioners' sugar for dusting
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Unfold puff pastry sheet and cut into 3 equal rectangles. Place on prepared sheet and prick all over with a fork. Bake for 15-20 minutes until golden and puffed. Let cool completely.
- Meanwhile, make pastry cream: In a medium saucepan, whisk together sugar, cornstarch, and salt. In a separate bowl, whisk egg yolks. Gradually whisk in milk into dry ingredients, then pour mixture into saucepan. Cook over medium heat, whisking constantly, until thickened and bubbling (about 5 minutes). Remove from heat, whisk in vanilla and 2 tablespoons butter. Transfer to a bowl, cover with plastic wrap directly on surface, and chill until cold (about 30 minutes).
- Whip heavy cream to stiff peaks. Fold into chilled pastry cream until smooth. Set aside.
- Make chocolate glaze: In a small microwave-safe bowl, combine chocolate chips, 2 tablespoons butter, and corn syrup. Microwave in 30-second bursts, stirring, until melted and smooth. Let cool slightly.
- Assemble: Place one pastry rectangle on a serving plate. Spread half of the pastry cream evenly over it. Top with second pastry rectangle, spread remaining cream, then place third pastry rectangle on top. Gently press down.
- Pour chocolate glaze over top layer, spreading to edges. Refrigerate for at least 1 hour before serving. Dust with confectioners' sugar just before serving.
- To serve, slice with a sharp knife.
Tips
- Use a serrated knife for cleaner cuts.
- Store leftovers in the refrigerator for up to 2 days; the pastry may soften slightly.
- For a quicker version, use store-bought vanilla pudding instead of homemade pastry cream.
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