Classic Vanilla Napoleon
2/3c. granulated sugar
1/4c. cornstarch
1/4c. flour (all purpose)
1/4c. + 2Tbsp. water, divided
4 large egg yolks
2c. milk, heated
2tsp. vanilla extract
1 sheet frozen puff pastry, thawed
1c. confectioners sugar
3Tbsp. semisweet chocolate chips, melted
Whisk together granulated sugar, cornstarch, flour, 1/4c.
water, and egg yolks in a medium saucepan. Whisk in milk;
bring to a boil. Cook over low heat 2 minutes, whisking
constantly; add vanilla.
Pour into shallow dish; Cover surface with plastic wrap. Cool
slightly, then chill 2 hours or overnight.
Preheat oven to 400*. On parchment paper, roll puff pastry to
a 14x12 inch rectangle; pierce pastry with fork. Transfer
parchment paper with pastry to a baking sheet. Cover with
parchment paper and weigh down with another baking sheet. Bake
until golden brown, 15 to 18 minutes. Cool pastry on cutting
board; cut lengthwise into thirds using a serrated knife.
Blend confectioners sugar with remaining 2Tbsp. water.
Spread evenly over center pastry strip. Place melted chocolate
chips in small resealable bag; snip off 1 corner. Pipe
chocolate in crosswise strips, 1/2 inch apart, over frosting.
Pull knife through chocolate to make a pattern; Let dry.
To assemble, beat chilled pastry cream until smooth. Place 1
unfrosted puff pastry strip on serving plate. Spread with half
of pastry cream. Repeat. Place frosting strip on top. Chill 1
hour or until firm. Cut into 8 slices to serve.
***Write a review of this recipe!***
Recipe Submitted by Princess Gran
|
