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Napoleon Cream Puff

Indulge in the delicate layers of flaky pastry and rich cream with this classic dessert that combines artistry and flavor.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the puff pastry
  • 1 package 1 package, 2 sheets, puff pastry
  • 1 sheet Parchment paper For baking
For the pastry cream
  • 2 cups 2 cups, 480 ml, whole milk
  • 1 teaspoon 1 teaspoon vanilla extract
  • 4 large 4 large egg yolks
  • 1/2 cup 1/2 cup, 100 g, granulated sugar
  • 1/4 cup 1/4 cup, 30 g, cornstarch
  • 1 tablespoon 1 tablespoon, 14 g, unsalted butter
For the glaze and decoration
  • 1/2 cup 1/2 cup, 60 g, powdered sugar (optional) Optional glaze
  • 1 to 2 teaspoons 1 to 2 teaspoons water (optional) To mix with powdered sugar for glaze
  • Melted chocolate (optional, for decorating)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Roll the pastry slightly to even it out, placing it on parchment-lined baking sheets.
  2. Prick all over with a fork and cover with parchment along with a second baking sheet.
  3. Bake for 15 to 20 minutes, until golden and crisp, and allow to cool completely before trimming into three equal rectangles.
Making the pastry cream
  1. In a saucepan, heat the milk and vanilla extract until just simmering.
  2. Meanwhile, whisk the egg yolks, granulated sugar, and cornstarch in a bowl until smooth.
  3. Gradually whisk the hot milk into the egg mixture, then return everything to the saucepan.
  4. Cook, stirring gently, until thickened. Stir in the butter, then transfer to a bowl and cover with plastic wrap, ensuring it touches the surface.
  5. Chill until cold.
Assembly
  1. Place one puff pastry rectangle on a serving plate.
  2. Spread half of the silky pastry cream over it, followed by another layer of pastry, and then the remaining cream.
  3. Crown with the final pastry rectangle.
Glazing
  1. For the optional glaze, mix the powdered sugar with water until smooth, then spread it atop.
  2. Drizzle thin lines of melted chocolate and use a toothpick to create a feathered design.
  3. Chill the assembled dessert for at least an hour before slicing.

Notes

To maintain the crispness of the pastry, store uneaten Cream Puffs unassembled at room temperature. If you’ve already assembled them, place any leftovers in an airtight container in the fridge. Consume them within a day or two for the best experience.