Napoleones

Napoleones are what you need when you have a sweet tooth. Flaky puff pastries with creamy custardy filling and sugar glazing on top! We love it and without a doubt, you will too!

I never had one of these Bacolod delicacies until last year when we visited the Philippines. I was a fan just from my first bite. The familiar, delicate puff pastry feels like I’m in Paris having croissant or pain au chocolat. The recipe is definitely a keeper if you love baking!

Napoleones or Mille Feuille

Many have compared the Philippine Napoleones with Mille Feuille of France where it is probably where the inspiration came from. Mille Feuille is typically made with three layers of puff pastry and filled with pastry cream in-between then topped with white icing with chocolate. Napoleones, on the other hand, has two layers and a custard filling and a sugar glaze on top. It comes in small square servings and sold in a box.

How to make Napoleones

These steps will guide you in making these mouth-watering delicacies. Let start with the puff pastry first. If you’re up for a challenge, you can make your own puff pastry here. Another option is using 2 rolls of store-bought puff pastry which is what I did for this recipe.

• Shape the 1st puff pastry in rough square shape and cut it in half. Place the first half on top of the 2nd.
• Do the same for the other puff pastry. Lay the 1st puff pastry on top of the second and you will have 4 layered puff pastry.
• Next, cut the puff pastry in 8 smaller squares and place inside the fridge to chill. Preheat oven 190°C / 374°F.

Making the custard filling

To make the custard filling, You will need 3 egg yolks, 1/4 cup sugar, 1 tbsp cornstarch, 300 grams or 1 1/4 cups warm fresh milk.

• Heat milk in a pot over low-heat, let simmer quickly approximately 5 seconds or until you see bubbles forming on the side. This process is called to scald.
• Separate egg yolk from the whites and beat until light in color. Add sugar and whisk until incorporated.
• Add cornstarch and whisk until fully dissolved. Pour the warm milk gradually while stirring.
• Transfer in a small pot and cook in low heat. Continue stirring while cooking to avoid burning the bottom. When the custard reached a thick-spreadable consistency, transfer in a bowl and cover with cling film. NOTE: cling film should touch the top of the custard. Set aside.

Making the sugar glazing

You’ll only need 2 cups of powdered sugar and 3 tbsp fresh milk to make this. But before starting with the glaze, you can remove the puff pastry from the fridge and bake in the preheated oven for 45 minutes or until golden brown.

• To make the glazing, add 3 tbsp of milk gradually while stirring with a spoon. Continue mixing until a silky and thick consistency. Set aside.
• When the puff pastry is ready, remove from the oven and immediately transfer in a cooling rack and let sit for a couple of minutes or until cooled down.
• Cut puff pastry in the middle using a serrated knife and spread custard filling in the middle. Close the puff pastry and slather sugar glazing on top. Do the same with the other puff pastries. Bon appetit!

Tips for Napoleones

• Napoleones can be stored for a week, place them in an airtight container and store in room temperature.
• These delicacies are a good for pot-luck or as gifts.

The secret ingredient is always LOVE

You might also like:

• How to make Croissant
• Fish and Shrimp Pie
• Tarte Fine aux Pomme (Thin Crusted Apple Pie)

Napoleones

Napoleones are what you need when you have a sweet tooth. Flaky puff pastries with creamy custardy filling with sugar glazing on top! We love it and without a doubt, you will too!

Print Pin Rate

Course: Dessert, Snack

Cuisine: Filipino

Keyword: napoleones, napoleones recipe

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 8 servings

Calories:

Author: Mia

Ingredients

• 2 rolls store-bought puff pastry

For making the custard

• 3 egg yolks
• ¼ cup sugar
• 1 tbsp cornstarch
• 300 grams or 1 1/4 cups warm fresh milk.

For making the glaze

• 2 cups powdered sugar
• 3 tbsp fresh milk

Instructions

• Preheat oven at 190°C or 374°F

Preparing the puff pastry

• Shape the 1st puff pastry in rough square shape and cut it in half. Place the first half on top of the 2nd.
• Do the same for the other puff pastry. Lay the 1st puff pastry on top of the second and you will have 4 layered puff pastry.
• Next, cut the puff pastry in 8 smaller squares and place inside the fridge to chill.

Making the custard

• Heat milk in a pot over low-heat, let simmer quickly approximately 5 seconds or until you see bubbles forming on the side. This process is called to scald.
• Separate egg yolk from the whites and beat until light in color. Add sugar and whisk until incorporated.
• Add cornstarch and whisk until fully dissolved. Pour the warm milk gradually while stirring.
• Transfer in a small pot and cook in low heat. Continue stirring while cooking to avoid burning the bottom. When the custard reached a thick-spreadable consistency, transfer in a bowl and cover with cling film. NOTE: cling film should touch the top of the custard. Set aside.
• Remove the puff pastry from the fridge and bake in the preheated oven for 45 minutes or until golden brown.

Making the glazing

• To make the glazing, add 3 tbsp of milk gradually while stirring with a spoon. Continue mixing until a silky and thick consistency. Set aside.
• When the puff pastry is ready, remove from the oven and immediately transfer in a cooling rack and let sit for a couple of minutes or until cooled down.
• Cut puff pastry in the middle using a serrated knife and spread custard filling in the middle. Close the puff pastry and slather sugar glazing on top. Do the same with the other puff pastries. Bon appetit!

Video

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