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How to Make Napoleons - A Step-by-Step Guide

If you're looking for a decadent and indulgent dessert to impress your guests or satisfy your sweet tooth, look no further than the classic French pastry known as Napoleons. This delectable treat features layers of flaky puff pastry, rich vanilla pastry cream, and a sweet icing on top. Its elegant appearance and heavenly taste make it a perfect addition to any special occasion or dinner party. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you through the p...

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Ingredients

  • 1 ½ (17.5 ounce) packages frozen puff pastry sheets, thawed
  • ¼ cup cornstarch
  • 4 cups milk, divided
  • ⅓ cup cake flour
  • ⅞ cup white sugar, divided
  • 3 eggs, separated
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) jar apricot jam
  • 3 cups sifted confectioners' sugar
  • 1 tablespoon lemon juice

Information

  • Prep Time: 1 hr 45 mins
  • Cook Time: 15 mins
  • Total Time: 2 hrs
  • Servings: 20
  • Yield: 20 bars

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Roll out 3 sheets of puff pastry, each to the same size and a thickness of 1/8 inch. Prick with a fork, and place on baking sheets.
  • Bake in preheated oven until golden, about 10 minutes.
  • In a medium bowl, combine cornstarch and 1/2 cup milk with your fingers until smooth. Stir in cake flour and half of the sugar. Beat in egg yolks. Set aside.
  • In a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. Stir in egg yolk mixture; continue stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. Let cool.
  • In a small saucepan or in the microwave, heat jam until runny.
  • Place one sheet of pastry on a board. Spread with cooled pastry cream to a thickness of 1/2 inch. Place a second pastry sheet over cream. Brush with fruit glaze. Spread remaining pastry cream over glaze. Top with final pastry sheet and gently compress layers, using a baking sheet to press.
  • To make icing, beat together confectioners' sugar and lemon juice with enough egg whites to make a creamy consistency like that of a cream soup. Working quickly, color a small portion of frosting with red food coloring. Frost the top and sides of the assembled pastry with white icing. Pipe parallel lines of red icing on top of the dessert, then draw a pick or knife crosswise through icing to make the traditional design. Let icing set before cutting into bars.

    • Nutrition

    406 cal.

    • Total Fat: 16g
    • Saturated Fat: 5g
    • Cholesterol: 33mg
    • Sodium: 133mg
    • Total Carbohydrate: 61g
    • Dietary Fiber: 1g
    • Total Sugars: 37g
    • Protein: 6g
    • Vitamin C: 2mg
    • Calcium: 69mg
    • Iron: 1mg
    • Potassium: 123mg

    Categories

    Sweet recipes
    Pastry recipes
    Layered recipes
    Cream recipes
    Dessert recipes