Napoleons

Recipe By : Dining In Cookbook
Serving Size : 6

Quick Puff Paste

• 2 Cups Flour
• 1 1/2 Sticks Butter Plus 2 Tablespoons
• 1/2 Teaspoon Salt
• 1/2 Cup Ice Water

Custard For Napoleons

• 1 1/2 Cups Milk
• 4 Egg Yolks
• 1/2 Cup Heavy Cream
• 1/2 Cup Sugar
• 3 Tablespoons Cornstarch
• 2 Teaspoons Vanilla

Garnish

• Sweet Melted Chocolate
• Powdered Sugar

Pastry:
Sift together the flour and salt. Add butter, chilled and cut in bits. Blend until it resembles meal. Add ice water and form into ball. Dust with flour wrapped in paper and chill 1 hour. Roll dough in 12 x 6 rectangle, dust lightly with flour. Fold top third over center and bottom third over top making a 4 x6 inch rectangle. Turn dough and repeat process after rolling out. Make 2 more turns ending with 4 x 6 inch piece of dough. Wrap and chill at least 30 minutes. Dough must be chilled 20 minutes between each turn. Roll puff paste out in 1/8 inch sheet. Place on well buttered cookie sheet and prick with fork at intervals of one inch. Bake 15 minutes at 450 Degrees, or until light gold in color.

Custard:
Bring 1 cup milk and cream to a boil. Add cornstarch to beaten egg yolks and remaining milk. Add to milk and cream and cook until thick. Add vanilla and chill.

To Assemble:
Cut pastry in strips to make 3 x 2 inch rectangles. Fill three pieces with the cream and top with 4th piece. Garnish with sweet melted chocolate and powered sugar. Chill.

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