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Napoleon
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Prep Time:
120 minutes
Cook Time:
40 minutes
Total Time:
160 minutes
Classic French pastry with layers of crispy pastry and creamy creme patissiere.
Ingredients:
  • 2 sheets butter puff pastry, halved
  • 100g dark chocolate
  • 125ml thickened cream
  • 20g white chocolate, melted, cooled
  • 6 egg yolks
  • 40g plain flour, sifted
  • 125g caster sugar
  • 500ml milk
  • 1 vanilla bean, split
Instructions:
  • Remove 1 pastry half from the freezer as it's not needed. Place the remaining 3 halves on a lined baking tray, prick all over with a fork, and refrigerate for 1 hour.
  • In a bowl, whisk egg yolks, flour, and 2 tablespoons of sugar until pale. In a saucepan, bring milk, remaining sugar, and split vanilla bean to a boil. Strain into the egg mixture, discard the vanilla bean, and return to the pan. Cook over low heat, stirring for 2-3 minutes until thickened. Let it cool before using.
  • Preheat the oven to 190°C. Bake the pastry for 10 minutes. Place a sheet of baking paper and a baking tray on top of the pastry and bake for another 10 minutes. Remove the paper and tray and bake for an additional 5 minutes. Allow the pastry to cool.
  • Melt dark chocolate in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir until smooth and cool completely.
  • Spread a generous layer of chocolate on one half of the pastry. Mix whipped cream with creme patisserie. Put one unglazed pastry half on a serving tray and spread half of the cream mixture on top. Place the other unglazed pastry half on top and spread the rest of the filling. Add the glazed pastry on top. Fill a piping bag with white chocolate, drizzle thin lines across the assembled pastry. Drag a skewer through the lines for a decorative touch. Chill in the refrigerator for 30 minutes before serving.

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