- 1 (1.1 lbs.) package, 2 sheets Puff pastry frozen sheets, defrosted
- 2 1/4 cups Whole milk
- 2/3 cup Domino Golden Sugar
- 1/4 teaspoon Salt
- 1/3 cup Cornstarch
- 9 large Egg yolks
- 1 teaspoon Pure vanilla extract
- 8 tablespoons Unsalted butter, at room temperature and cut into cubes
For the glaze
- 2 cups Domino Powdered Sugar
- 1/2 cup Heavy cream
- 1/4 cup Semisweet chocolate chip, melted
Prep Time : 45 minutes / Cook Time : 20/30 minutes / Yields: 16
Prepare the pastry cream. In a medium saucepan mix together milk, sugar, and salt. Bring mixture to a simmer. Stir until the sugar dissolves. In a large bowl whisk together cornstarch and egg yolks. Mix a little of the hot milk mixture with the egg yolk mixture, whisk constantly as you pour the hot milk to prevent eggs from turning into scrambled eggs. Add a little more milk mixture and continue mixing. Add all the milk and mix. Return mixture to the saucepan and bring to a boil. Stir constantly with a wooden spoon until the mixture thickens.
Remove from heat and transfer to a heat-resistant bowl. Allow the cream to rest for 10 minutes. Add butter and vanilla. Mix until smooth. Strain cream into a bowl. Cover the cream with plastic wrap making sure it touches the surface of the cream so it does not form a skin. Refrigerate for about one hour.
Unfold one pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle. Carefully transfer the puff pastry to a baking sheet lined with parchment paper. Place it in the refrigerator to chill for 30 minutes. Repeat the process with the second sheet of pastry.
Preheat oven to 375°F.
Remove dough from the refrigerator and cover with parchment paper. Place a baking sheet on top of each of the pastry rectangles. Bake for 25-30 minutes or until golden brown. Carefully transfer to a cooling rack. Allow the pastry rectangles to achieve room temperature.
Using a serrated knife, carefully trim the edges of one rectangle to make it an 8x12-inch rectangle. Then cut into thirds (8x4-inch each). Repeat the process with the second rectangle.
Prepare the glaze. In a medium bowl, combine powdered sugar and cream until smooth. Add melted chocolate to a pastry bag. Using and offset spatula, glaze two pieces of pastry with the glaze. (They will be the top layers of your napoleons). While the glaze is still wet, pipe lines of melted chocolate lengthwise onto the glaze. Using a toothpick, pull the chocolate line into the glaze creating a pattern. Allow the glazed pastries to dry.
Using a pastry bag, pipe pastry cream evenly over one piece of pastry. Top with the second piece of pastry, cover with pastry cream. Top with one piece of glazed pastry. Repeat the process with the remaining pieces of pastry. You will have two rectangles filled with two layers of cream. Refrigerate the two pastry rectangles for at least one hour. When ready to serve, using a serrated knife, cut the pastry crosswise into eight pieces per rectangle (about 1 1/4-inch wide).