Napoleones is a Filipino dessert/snack dish and pasalubong item prepared with a small square flaky pastry layers filled with custard filling and topped with sugar glaze.
- 3 sheets store-bought puff pastry
- 4 large egg yolks
- 1 1/3 cups milk
- 1/3 cup cream
- 1/2 cup sugar, divided
- 3 1/2 tbsp cornstarch
- 30 g butter, room temperature
- 2 tsp vanilla extract
- 2 cups icing sugar
- 3 tbsp fresh milk
- Prepare your puff pastry sheets. Stack each sheet on top of each other so that you have a three-layer pastry.
- Cut the pastry into 9 equal parts by slicing it into three sections horizontally and vertically. Set this aside then place it in the refrigerator to chill.
- Prepare your custard. In a pot pour milk, cream and 1/4 cup sugar then bring to a slow boil once it starts boiling reduce heat to low.
- In a separate bowl sift together 1/4 cup sugar and cornstarch.
- Add egg yolks to the sugar and cornstarch mixture and whisk to combine. Add 1 cup from the warm milk slowly into the mix while continuously whisking
- Add this mixture to the remaining warm milk in the pot and heat gently on low heat. Constantly whisk until custard thickens this will take around 4-5 minutes.
- Turn off heat then add the butter and vanilla, continue whisking until well incorporated.
- Transfer everything into a bowl then cover with cling warp then let it cool.
- Bake the pastry. Remove the puff pastry from the fridge, place it in a baking pan then bake in a 180C preheated oven for 45 minutes or until golden brown. Remove from oven then set it aside and let it cool down.
- Prepare you glazing, in a bowl add the powdered sugar, gradually add milk a tablespoon at a time while continuously mixing. Continue mixing until you achieve a silky and thick consistency. Set aside.
- When your pastry is cool enough to handle, cut each pasty in the middle using a bread knife. Spread a good amount of custard on top then close the puff pastry. Drizzle sugar glazing on top then set aside. Do it with the rest of the puff pastry. Serve.