Napoleans

Ingredients

For Puff Pastry: 

1/2 of a 17 1/4-ounce package (1 sheet) frozen puff pastry, thawed 

For Cream Filling: 

1/4 cup granulated or superfine sugar 

2 tablespoons all-purpose flour 

1/8 teaspoon salt 

1 cup half and half or light cream 

2 slightly beaten egg yolks 

1/2 teaspoon vanilla extract 

1/4 cup whipping cream 

For Glaze: 

2 cups sifted confectioners' sugar 

1/4 teaspoon vanilla extract 

2-3 tablespoons boiling water 

Chocolate Drizzle Topping: 

1 1/2 tablespoons melted semisweet chocolate

Steps

Preheat oven to 425°F/220°C. 2.

1. Line 2 baking sheets with parchment paper or plain brown paper; set aside. 

2.Unfold puff pastry sheet and trim edges to a 9-inch square. Cut pastry into nine 3-inch squares. Transfer pastry squares to the prepared baking sheets 

3. bake for 18-23 minutes

4. For Cream Filling: 

In a heavy, medium saucepan stir together sugar, flour, and salt. Slowly stir in half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Slowly stir about half of the hot mixture into beaten egg yolks. Return all to saucepan. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Transfer mixture to a bowl. Cover surface with plastic wrap and cool just until warm without stirring. In a small mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into warm pastry cream. 

5.For Glaze: 

In a medium mixing bowl combine confectioners' sugar and vanilla. Stir in enough boiling water to make a glaze of spreading consistency; set aside. 

6.To Assemble: 

Use the tines of a fork to separate each pastry square horizontally into 3 layers. 

Top with middle pastry layers. Spread another 1 1/2 tablespoons of the pastry cream on each middle layer. Finally, top with remaining pastry layers. Spread glaze over top of napoleons, then drizzle with melted chocolate. Chill up to 1 hour.

Enjoy and Have Fun Baking!!!!!!!!!!!!!!!