the Napoleon

A classic French pastry made with layers of flaky puff pastry and creamy vanilla pastry cream.

Ingredients - Serves 8

Preheat the oven to 400°F.
Roll out the puff pastry sheets on a lightly floured surface to about 1/8 inch thickness.
Cut the pastry into rectangles of equal size, about 3x6 inches.
Place the pastry rectangles on a baking sheet lined with parchment paper.
Bake for 15-20 minutes, or until golden brown and puffed. Let cool completely.
In a saucepan, heat the milk over medium heat until steaming.
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until well combined.
Slowly pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in the vanilla extract. Let cool completely.
To assemble the Napoleon, place a layer of puff pastry on a serving plate.
Spread a layer of the vanilla pastry cream on top of the pastry.
Repeat with another layer of pastry and cream, alternating until all the pastry and cream are used.
Finish with a layer of puff pastry on top.
Refrigerate for at least 2 hours to allow the flavors to meld.
Before serving, dust the top of the Napoleon with powdered sugar.
Slice and serve chilled.