Classic French Napoleon

The Napoleon is a pastry made of many layers of puff pastry with filling alternating the layers. The topping may be simply powdered sugar, or a layer of fondant, often with strings of chocolate drawn into a chevron design. In Italy, where the pastry is thought to have originated in Naples, it is called mille foglie (thousand leaves), and contains a similar layering like the mille-feuilles of cream, pastry cream, and fruit preserves. A traditional napoleon is filled with plain pastry cream but if desired you may add a thin layer of fruit preserves such as seedless raspberry or strawberry jam or preserves to the filling.

Photo by Cathy T.
Classic French Napoleon perfect for any occasion

PREP TIME

30

minutes

TOTAL TIME

170

minutes

SERVINGS

24

servings

PREP TIME

30

minutes

TOTAL TIME

170

minutes

SERVINGS

24

servings

Ingredients

  • PUFF PASTRY:

  • 1/2

    of a 17 1/4-ounce package (1 sheet) frozen puff pastry, thawed

  • CREAM FILLING:

  • 1/4

    cup granulated or superfine sugar

  • 2

    tablespoons all-purpose flour

  • 1/8

    teaspoon salt

  • 1

    cup half and half or light cream

  • 2

    slightly beaten egg yolks

  • 1/2

    teaspoon vanilla extract

  • 1/4

    cup whipping cream

  • GLAZE:

  • 2

    cups sifted confectioners' sugar

  • 1/4

    teaspoon vanilla extract

  • 2-3

    tablespoons boiling water

  • FRUIT PRESERVE OR JAM FILLING: (optional)

  • 1/3

    cup seedless raspberry or strawberry jam or preserves

  • CHOCOLATE DRIZZLE TOPPING:

  • 1 1/2

    tablespoons melted semisweet chocolate

Directions

PUFF PASTRY: Preheat oven to 425°F/220°C. Line 2 baking sheets with parchment paper or plain brown paper; set aside. Unfold puff pastry sheet and trim edges to a 9-inch square. Cut pastry into nine 3-inch squares. Transfer pastry squares to the prepared baking sheets; prick pastry. Bake in a preheated oven for 18-23 minutes, or until golden. (Or bake according to package directions.) Carefully remove pastries from baking sheet. Cool on a rack. CREAM FILLING: In a heavy, medium saucepan stir together sugar, flour, and salt. Slowly stir in half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Slowly stir about half of the hot mixture into beaten egg yolks. Return all to saucepan. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Transfer mixture to a bowl. Cover surface with plastic wrap and cool just until warm without stirring. In a small mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into warm pastry cream. GLAZE: In a medium mixing bowl combine confectioners' sugar and vanilla. Stir in enough boiling water to make a glaze of spreading consistency; set aside. ASSEMBLY: Use the tines of a fork to separate each pastry square horizontally into 3 layers. Note: If Using Fruit Jam or Preserves: Spread about 1 teaspoon of the raspberry or strawberry jam or preserves on each bottom layer. Spread about 1 1/2 tablespoons of the pastry cream over raspberry preserves or if not using a layer of fruit jam or preserves, spread about 1 1/2 tablespoons of the pastry cream on the bottom layer and preceed as follows: Top with middle pastry layers. Spread another 1 1/2 tablespoons of the pastry cream on each middle layer. Finally, top with remaining pastry layers. Spread glaze over top of napoleons, then drizzle with melted chocolate. Chill up to 1 hour.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: