Epicure Recipes

⏾☀︎

Napoleons

Sheet PanOnion-freeGarlic-freeDessert

55 min

4 servings

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Ingredients

  • 1 cup milk
  • 1 tsp vanilla extract
  • 2 tbsp sugar
  • 2 tbsp cornstarch
  • 2 egg yolks
  • 1 cup whipping cream
  • 1⁄2 package (397 g/14 oz) frozen puff pastry
  • 3 tbsp icing sugar
  • 1 tbsp warm water
  • 1⁄4 cup dark Belgian chocolate

Preparation

  • Heat milk and Vanilla Extract in Multipurpose Pot - 8 cup over medium heat until steamy, but not boiling. Remove from heat.
  • Whisk sugar and cornstarch in a medium mixing bowl. Whisk in yolks until well blended.
  • Slowly whisk milk mixture into egg mixture. Pour back into pot and return to heat. Stir constantly, until mixture thickens and coats the back of a spoon, 6–8 minutes. Do not boil. Pour into a clean bowl and refrigerate until chilled.
  • Whip cream until stiff peaks form. When custard is cool, gently fold in whipped cream.
  • Preheat oven to 375° F (190° C).
  • Line Sheet Pan with parchment paper. Roll out puff pastry on a lightly floured surface to 1⁄4” thickness. Cut into 8 squares and place on baking sheet. Chill for 10 minutes. Using the tines of a fork, prick several holes in pastry.
  • Cover pastry with another sheet of parchment paper and place another baking sheet on top to weigh down the pastry.
  • Bake for 10 minutes. Remove top baking sheet and parchment. Continue to bake for 15 minutes, or until golden brown. Set aside to cool.
  • Prepare glaze by whisking icing sugar and water until dissolved. Brush onto 4 of the 8 pastry squares.
  • Melt dark Belgian chocolate in a chocolate decorator. Draw 3 lines of chocolate horizontally across each of the 4 glazed pastry squares. Using a toothpick, draw a line through the chocolate creating a wavy decorative design.
  • When ready to serve, place 4 plain pastry squares on a serving platter.
  • Using a large spoon, dollop custard onto each square.
  • Cover with decorated lids and press down gently. Enjoy!

Epicure Products Used

Nutritional Information

Per serving: Calories 670, Fat 48 g (Saturated 22 g, 0 0 g), Cholesterol 185 mg, Sodium 180 mg, Carbohydrate 51 g (Fiber 2 g, Sugars 24 g), Protein 9 g.

Tips

Creative Cooking: No puff pastry? No problem! Use graham crackers or gingersnaps instead.

Chef Tip: Traditional Napoleons have many layers of pastry and custard. Epicure’s version is a quickie shortcut with 2 layers. To make more layers, cut puff pastry into 16 smaller squares instead of 8. Thinly spread layers with custard and stack.

Preparation Tip: Epicure's Vanilla Custard can be replaced with store-bought vanilla pudding.