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!
Servings: 8 servings
- 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
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!