This Napoleon Rules
Indulge in the ultimate dessert decadence with "This Napoleon Rules," a show-stopping pastry that combines golden, flaky layers of puff pastry with silky vanilla pastry cream and a luxurious dark chocolate glaze. Perfectly balanced between crisp and creamy, this recipe elevates the classic Napoleon dessert with a homemade touch, using pantry staples like egg yolks, whole milk, and butter to create a luscious filling. The dark chocolate drizzle and optional powdered sugar garnish add a touch of elegance, making it perfect for celebrations or refined dinner parties. With just 30 minutes of prep and straightforward techniques like tempering and layering, this impressive yet approachable recipe yields six portions of pure pastry perfection. Serve chilled for a stunning dessert experience that rules over all others!
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Recipe Information
Ingredients
- 2 sheets Frozen puff pastry sheets
- 2 cups Whole milk
- 1 cup Granulated sugar
- 0.25 cup Cornstarch
- 4 large Egg yolks
- 3 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 3 ounces Dark chocolate
- 2 tablespoons Heavy cream
- 2 tablespoons Powdered sugar (optional for garnish)
Instructions
Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
Thaw the frozen puff pastry according to package instructions. Roll out each sheet to slightly flatten it, then cut into equal-sized rectangles (approx. 3x5 inches). You should aim for 18 rectangles, 9 per sheet.
Arrange the pastry rectangles on the baking sheets. Use a fork to prick holes all over each piece to prevent puffing. Bake for 12-15 minutes, or until golden and crisp. Remove from the oven and allow to cool completely.
In a medium saucepan, heat the milk over medium heat until it just begins to steam. Do not let it boil.
In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth and thick.
Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs. Once combined, return the mixture to the saucepan over medium-low heat. Cook, whisking constantly, until the mixture thickens to a pudding-like consistency, about 5-7 minutes.
Remove the pastry cream from the heat. Stir in the butter and vanilla extract until smooth. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin), and chill in the refrigerator for at least 30 minutes.
For the chocolate glaze, melt the dark chocolate and heavy cream together in a heatproof bowl set over a pot of simmering water (double boiler method), stirring until smooth. Remove from heat and let cool slightly.
To assemble, layer one puff pastry rectangle, a spoonful of chilled pastry cream, and another puff pastry rectangle. Repeat the process, ending with a final puff pastry layer on top. Repeat for all portions.
Drizzle the chocolate glaze over the top layer of each assembled Napoleon. If desired, dust with powdered sugar for garnish.
Refrigerate the Napoleons for 1-2 hours to allow the layers to set before serving. Serve chilled and enjoy!
Nutrition Facts
Calories |
2834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.1 g | 182% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 361.8 g | 132% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 282.6 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 767 mg | 59% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1522 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
