Napoleones are flaky layered puff pastry squares filled with vanilla custard and finished with a smooth milk-sugar glaze.
1 hour 20 minutes · Serves 9
Ingredients for Napoleones
3 sheets store-bought puff pastry
4 large egg yolks
1 1/3 cups milk
1/3 cup cream
1/2 cup sugar, divided
3 1/2 tablespoons cornstarch
30 g butter, room temperature
2 teaspoons vanilla extract
2 cups icing sugar
3 tablespoons fresh milk
How to cook Napoleones
1.Stack the 3 puff pastry sheets into one layered slab, then cut into 9 equal squares by slicing 3 rows by 3 rows. Chill the cut pastry while preparing the custard.
2.In a pot, combine the milk, cream, and 1/4 cup sugar. Warm over medium heat until it reaches a gentle boil, then lower the heat.
3.In a bowl, sift together the remaining 1/4 cup sugar and cornstarch. Whisk in the egg yolks until smooth.
4.Slowly whisk about 1 cup of the hot milk mixture into the yolk mixture to temper it, then pour everything back into the pot.
5.Cook the custard over low heat, whisking constantly, for 4 to 5 minutes, until thick enough to hold soft lines from the whisk.
6.Turn off the heat, then whisk in the butter and vanilla until fully incorporated. Transfer to a bowl, press plastic wrap onto the surface, and let cool.
7.Heat the oven to 180 C. Arrange the chilled pastry pieces on a baking pan and bake for about 45 minutes, until puffed and golden brown. Cool completely.
8.For the glaze, place the icing sugar in a bowl and mix in the fresh milk 1 tablespoon at a time until thick, silky, and pourable.
9.Using a bread knife, split each cooled pastry through the middle. Fill with custard, close the pastry, and drizzle the glaze over the top before serving.
