Source: The Professional Pastry Chef by Bo Friberg. Third Ed.
Makes 15 servings.
Preparation time: 2 hours
Tips: Best eaten the same day they are assembled.
Napoleons
Mille-Feuille
Ingredients
Preparation
1 1/2 pounds Puff Pastry
1 1/2 recipe Pastry Cream (under Fillings & Frostings)
1 tablespoon Kirsch (Black Cherry liqueur)
SIMPLE ICING: see note (2)
1 cup powdered sugar
1 teaspoon corn syrup
2 tablespoons hot water approximately, between 1 & 2 Tbs
1 tablespoon cocoa powder, see note (3)
1. Roll the Puff Pastry out to a 24x14-inch rectangle; it should be approximately 1/8-inch thick. Place the dough on an even, baking paper-lined sheet pan. Prick the dough well and let it rest in the refrigerator for at least 30 minutes (see note 1). Preheat oven to 375 F degrees.
2. Cover the dough with a second sheet of baking paper and place a second flat and even sheet pan on top. Bake at 375 F degrees for 15 minutes. Remove the top sheet pan and baking paper and continue baking approximately 15 minutes longer or until golden brown and completely baked through. Let cool.
It is important that the Puff Pastry sheets are baked properly to be dry and crisp: this not only makes the Napoleons taste better but makes them much easier to cut after they are assemble.
3. Cut three strips from the pastry sheet, the full length of the sheet and 4 inches wide for regular servings.
4. Prepare Simple Icing: In a bowl mix corn syrup and 1 tablespoon of hot water, stir until melted. Add powdered sugar and mix until smooth. Adjust the thickness with additional hot water as needed. The icing should be the consistency of sour cream. If not to be use immediately, cover the surface with a thin layer of water to prevent a crust from forming (pour off before using). Store at room temperature.
5. Select the best of the strips and turn it upside down. Remove 1 tablespoon of Simple Icing and thoroughly mix the cocoa powder into it. Add enough water (simple syrup if using Fondant) to the cocoa icing to bring to the same consistency as the white icing. Place the cocoa icing in a piping bag. Spread the white icing over the inverted strip. Immediately, pipe 8 to 10 thin straight lines of cocoa icing lengthwise on top. Draw a knife across every 3/4 inch in one direction and then go back and draw a line in the opposite direction between each of the first lines to create a fish bone pattern. Set the strip aside.
6. Flavor the Pastry Cream with the Kirsch. Spread half of it on top of one of the remaining Puff Pastry strips. Top with the second strip and spread the remaining Pastry Cream on top.
7. Cut the glazed top layer crosswise into 1.5-inch pieces (check first to be sure a skin has formed on the icing). Reassemble the top strip on top of the Pastry Cream. Using the top pieces as a guide, cut through the other layers. Napoleons must be served the same day they are assembled.
NOTE: 1) Anytime you need thin baked sheets of Puff Pastry, roll out the dough sheets and place them covered in the freezer to bake as required.
2) Simple Icing may be replaced with Fondant if available, thin with Simple Syrup. See recipes under Fillings & Frostings.
3) If using Fondant, increase cocoa powder to 2 tablespoons of cocoa powder.
Makes 15 (4"x 1.5") pastries.
