This classic French napoleon dessert is one of my favorites! Its filled with a creamy vanilla French pastry custard and topped with a sweet glaze and a drizzle of dark chocolate. I love the crispy layers of pastry that come out buttery and golden after you bake them.
Lately I have become OBSESSED with the Great British Baking Show on Netflix. I mean obsessed. It’s really not healthy. I could watch it for hours upon hours. I aspire to be the next Mary Berry. I mean come on. Even her name is adorable! This show has inspired me to become a better baker. (It also has made me want to move to England. It’s so green there!) They make the most amazing and unique recipes! The contestants also make classic recipes with a twist. On one episode they made different recipes using a homemade puff pastry recipe. I’m not that skilled yet, and this recipe uses frozen puff pastry which is SO easy to work with and really delicious. I will, however, definitely be tackling making my own puff pastry in the future.
What I love about this recipe it that it has so many layers of flakey puff pastry that gives a nice crispy crunch to every bite. I love puff pastry! Make sure to score it with a fork several times if you make this recipe. Otherwise, your pastry will rise like a soufflé and won’t have the flakey layers that we all love. Since this was my first time making this dessert, I definitely made a lot of mistakes and I learned so much. Right now it looks like there was a tornado of custard and chocolate that swept through my kitchen. But it was totally worth it because I felt like I was a contestant on the Great British Baking Show!
Alright friends, enough talk. Let’s get baking (or on Netflix if you haven’t seen this show!!)
- One (17.3 oz) package puff pastry, thawed
- 1 ¼ cups milk
- ½ cup sugar
- 3 tablespoons flour
- 3 egg yolks
- 1 teaspoon vanilla
- 1 tablespoon butter
- 1 c. heavy cream
- 1/3 c. sugar
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 1/4 c. water
- 1/2 c. dark chocolate chips
- Heat the milk in a small pot. Stir until comes to a simmer.
- In a separate large mixing bowl, add together the sugar and flour. Mix together.
- Add the egg yolks to the bowl and mix until a paste forms.
- Slowly add the milk into the bowl.
- Pour the mixture back into the pot over medium heat and whisk constantly.
- Froth should go away and mixture should thicken up. Remove from the heat.
- Add 1 teaspoon of vanilla extract.
- Add the butter and whisk until it’s all melted.
- Cover the custard with plastic wrap and make contact with the custard.
- Place in the refrigerator to chill.
- Add all the ingredients to a bowl and mix on high speed until fluffy.
- Add this mixture to the cooled pastry cream.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Lay dough on the baking sheet and cut into three even rectangles. Poke many holes in the pastry with a fork. Lay a piece of parchment paper over the top and place a baking sheet on top of the pastry. Bake for 30 minutes or until golden. Allow to cool completely.
- Spread the custard evenly on top of one pastry. Gently press down another pastry atop the custard. Repeat with next layer.
- Make a glaze by adding powdered sugar and water until a thick glaze forms.
- Spread on top of the final top layer of pastry.
- Melt the chocolate and then using a piping bag make lines of chocolate on top of glaze.
- Using a toothpick or knife, draw lines in the chocolate to make a design.