Napoleon Pastry
A classic dessert of multiple layers of puff pastry filled with custard cream and finished with a fondant glaze on top.
Ingredients
Puff pastry dough (can use quick puff pastry or re-rolled scraps)
to taste
Pastry cream (or pastry cream mixed with whipped cream)
to taste
Fondant
to taste
Chocolate fondant (for decoration)
to taste
Instructions
1
Step 1
Roll the puff pastry dough into a very thin sheet the size of a baking tray.
2
Step 2
Place on a baking tray and rest for 30 minutes, preferably in the refrigerator.
3
Step 3
Poke holes with a fork to prevent bubbling.
4
Step 4
Bake in a 400°F (200°C) oven until golden brown and crispy.
5
Step 5
Trim the edges of the pastry and cut into equal-width strips 3 to 4 inches (7.5 to 10 cm) wide with a serrated knife. Set aside the best strip for the top.
6
Step 6
Spread pastry cream or the cream mixture on one strip.
7
Step 7
Cover with a second pastry strip.
8
Step 8
Spread another layer of pastry cream.
9
Step 9
Place a third pastry strip on top, with the flat side facing up.
10
Step 10
Pour fondant over the surface.
11
Step 11
Use the chocolate fondant to pipe four thin dark lines lengthwise across the white fondant. Drag a spatula or the back of a knife through in the opposite direction to create a feather pattern.
12
Step 12
Cut into 1.5 to 2 inches (4 to 5 cm) wide strips.
