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