Napoleons
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
57
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 cups
Heavy Cream1 cup
MilkDirections:
1
On a lightly floured surface roll out the pastry to 1/16-inch thick
2
Transfer pastry to a parchment-lined sheet pan and trim edges
3
With a fork prick surface all over and chill for 30 minutes
4
Pre-heat oven to 400 degrees
5
Cover pastry with a second piece of parchment paper and weight down with a second sheet pan
6
Bake pastry for 10 minutes
7
Remove top sheet pan and parchment and continue to bake for another 10 to 15 minutes or until golden brown
8
Transfer pastry to a cooling rack
9
Make the filling: In a heavy saucepan combine the heavy cream, milk, and sugar
10
Using a knife scrape the seeds of the vanilla bean into the milk mixture and add the whole bean
11
Bring to a boil
12
Remove pan from heat and allow to steep for one hour
13
Discard the bean or reserve for another use
14
Pre-heat the oven to 300 degrees
15
Whisk the yolks into the cooled milk mixture and strain through a fine sieve into a 9 x 13-inch baking dish
16
Place the dish in a larger roasting pan and add enough hot water to reach halfway up the side of the dish
17
Bake custard for 3/4 to 1 hour until a knife inserted in the center comes out clean
18
Let cool; cover and chill for several hours or overnight
19
To assemble: Transfer pastry to a flat surface
20
Using a ruler measure out three 3 1/2 x 11-inch strips
21
With a serrated knife carefully cut the pastry using a gentle sawing motion
22
With a paring knife cut the custard into two 3 1/2 x 11-inch strips and cut each strip in half crosswise
23
With a long, wide offset spatula transfer a piece of custard onto a strip of pastry, covering half of it
24
Transfer a second piece of custard to fill the first layer
25
Top with a second strip of pastry, smooth side up, and repeat process
26
If necessary, smooth the sides of the napoleon with a knife so that they are stacked neatly
27
Using a serrated knife carefully slice the napoleon into individual serving pieces
28
Sift confectioner's sugar over the napoleon to form a thick coating
29
Heat skewers on stovetop burner until red-hot and brand the sugar with cross hatch marks
30
Recommended drink: 1993 Passito di Pantelleria, Nuova Agricoltura