Simple Bite Size Napoleons2015-12-30
- Yield : 36
- Servings : 36
- Prep Time : 30m
- Cook Time : 20m
- Ready In : 0m
A Napoleon is a crispy, light French pastry consisting of layers of puff pastry and cream filling topped with a white glaze and decorated with streaks of chocolate.
This version of individual bite size Napoleons is a simple, elegant dessert you will not find in store bakeries or pastry shops. You can use precut Pepperidge Farms puff pastry cups (as shown below) or make your own in a variety of shapes and sizes using homemade or prepared puff pastry dough.
The cream filling is identical to cream puff filling. One batch makes enough for 36 1.5-inch (4 cm) Napoleons. Your yield will very depending on the size of your Napoleons. For best results and crispness, fill and decorate these pastries the day you serve them. For maximum crispness, fill 1 or 2 hours prior to serving.
If you make one or two dozen pastries instead of the full recipe, leftover filling can be used for cream puffs, Boston Cream Cake, or a thick pudding. Refrigerate the custard before filling the Napoleons. The filling can be made one or two days in advance.
The white glaze dries quickly even without refrigeration. When using candy sprinkles instead of chocolate sauce, add immediately after glazing.
Pastries can be baked a day or two prior to serving and stored in an air tight bag or container.
Save time by using decorative sprinkles instead of chocolate sauce.
- 1 sheet prepared puff pastry, thawed
- Custard Filling
- 1/2 cup (60 g) all-purpose flour or rice flour
- 1/2 cup (100 g) sugar
- 1.5 tablespoons (22 ml) corn starch
- 1.5 cups (360 ml) cold milk (whole or 2%)
- 1 large egg, beaten
- 1 tablespoon (14 g) butter or margarine
- 1/2 teaspoon (2.5 ml) pure almond, lemon, or vanilla extract
- White Glaze
- 1 cup (120 g) powdered sugar, shifted
- 2 to 3 tablespoons (30 to 45 ml) water
- 1/4 teaspoon (1.25 ml) pure almond extract
- 2 tablespoons (30 g) semi-sweet chocolate chips
- 1 teaspoon (5 ml) butter or shortening
- 1 teaspoon (5 ml) corn syrup
Method of Preparation
Cut pastry using 1.5 inch (4cm) diameter cookie cutter, place on baking sheet and baked per manufacturers instructions.
In a 2 qt./l, heavy bottom sauce pan or top of double boiler, combine flour, sugar, and corn starch. Stir in cold milk. Bring to a boil over medium heat, stirring constantly until mixture begins to thicken (will coat back of a spoon). Add a large spoon full to beaten egg and stir quickly to temper egg. Return to sauce pan and quickly stir to combine. Cook 2 minutes. Custard should be very thick. Remove from heat and stir in butter and extract. Cover and cool about 1 hour. Refrigerate until cold.
Cut top off each puff pastry to expose interior. Fill each pastry with one heaping tsp. (5 ml) of custard and replace top.
Stir about 2 tbsp. (30 ml) of water into the powdered sugar. Add remaining water, if necessary, one teaspoon at a time to make a thick glaze that will not run. Use a shredder or butter knife to graze each Napoleon. Add candy sprinkles immediately before glaze hardens.
Place all ingredients for chocolate in a small sauce pan or microwave oven proof bowl. Heat until chocolate melts and stir to combine. Caution: Do not overheat chocolate or it will become grainy. Allow chocolate to cool until soft but not runny. Place 2 or 3 strips on each Napoleon using a toothpick to drag through glaze. Refrigerate until ready to serve.
This information is per serving.
Calories From Fat31
Serving Size:1 1.5-inch (4 cm) Napoleon