Name: Napoleons
Prep time: 30 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 3/4 c Sugar; 1 c Sifted powdered sugar; NAPOLEON CREAM; 1/8 ts Salt; 1/2 c Semisweet chocolate morsels; 1 tb Hot water; 1 1/2 c milk; 1/2 c Whipping cream whipped; 1 1/2 ts Vanilla extract; 1 ts Vanilla extract; 1 Recipe basic puff pastry; 1/4 c Cornstarch; TOPPINGS; 4 Egg yolks; 1 ts Shortening

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INGREDIENTS

3/4 c Sugar
1 c Sifted powdered sugar
NAPOLEON CREAM
1/8 ts Salt
1/2 c Semisweet chocolate morsels
1 tb Hot water
1 1/2 c milk
1/2 c Whipping cream ; whipped
1 1/2 ts Vanilla extract
1 ts Vanilla extract
1 Recipe basic puff pastry
1/4 c Cornstarch
TOPPINGS
4 Egg yolks
1 ts Shortening

Servings

INSTRUCTIONS

Divide puff pastry in half lengthwise. Roll each half into a 15- x 6-inch rectangle. Sprinkle two baking sheets with water; shake off excess water. Carefully transfer pastry to baking sheets. Prick pastry well with a fork. Trim sides with a sharp knife, if necessary, to make edges even. Freeze 10 minutes. Bake at 425F for 15 minutes or until pastry is puffed and golden brown. Gently remove pastry from baking sheets with spatulas, and cool on wire racks. Trim sides of pastry again, if necessary, to make edges even. Carefully split each layer in half horizontally, using a long serrated knife. Set aside the prettiest bottom layer for top of Napoleon. Place one pastry strip on serving platter, browned side down; spread evenly with one-third Napoleon Cream. Repeat layering twice. Top with reserved bottom layer, browned side up. Combine powdered sugar, vanilla, and water; spoon glaze over top pastry layer, spreading evenly. Combine chocolate and shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let cool slightly; then spoon into a decorating bag fitted with metal tip No. 2. Pipe 5 lengthwise strips of chocolate evenly across top of glaze. Pull a wooden pick crosswise through chocolate at 3/4-inch intervals, reversing the pulling direction each time. Refrigerate 30 minutes before serving. To serve, cut into 1 1/2-inch crosswise slices using a serrated knife. Yield: 10 servings. Napoleon Cream Combine first 3 ingredients in a heavy saucepan, stirring until cornstarch is blended. Stir in milk. Cook over low heat, stirring constantly, until mixture is thickened. Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, until mixture thickens. Remove from heat, and stir in vanilla. Cover filling with a sheet of wax paper, and chill thoroughly. Gently fold whipped cream into chilled filling. Yield: 2 1/2 cups. Note: One (17 1/4-ounce) package frozen puff pastry may be substituted for Basic Puff Pastry. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02, 1998

NOTES

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Napoleons

3/4 c Sugar 
1 c Sifted powdered sugar 
  NAPOLEON CREAM 
1/8 ts Salt 
1/2 c Semisweet chocolate morsels 
1 tb Hot water 
1 1/2 c milk 
1/2 c Whipping cream whipped
1 1/2 ts Vanilla extract 
1 ts Vanilla extract 
1 Recipe basic puff pastry 
1/4 c Cornstarch 
  TOPPINGS 
4  Egg yolks 
1 ts Shortening

Divide puff pastry in half lengthwise. Roll each half into a 15- x 6-inch  rectangle. Sprinkle two baking sheets with water; shake off excess water.  Carefully transfer pastry to baking sheets.    Prick pastry well with a fork. Trim sides with a sharp knife, if necessary,  to make edges even. Freeze 10 minutes. Bake at 425F for 15 minutes or  until pastry is puffed and golden brown. Gently remove pastry from baking  sheets with spatulas, and cool on wire racks.    Trim sides of pastry again, if necessary, to make edges even. Carefully  split each layer in half horizontally, using a long serrated knife. Set  aside the prettiest bottom layer for top of Napoleon. Place one pastry  strip on serving platter, browned side down; spread evenly with one-third  Napoleon Cream. Repeat layering twice. Top with reserved bottom layer,  browned side up.    Combine powdered sugar, vanilla, and water; spoon glaze over top pastry  layer, spreading evenly.    Combine chocolate and shortening in top of a double boiler; bring water to  a boil. Reduce heat to low; cook until chocolate melts. Let cool slightly;  then spoon into a decorating bag fitted with metal tip No. 2. Pipe 5  lengthwise strips of chocolate evenly across top of glaze. Pull a wooden  pick crosswise through chocolate at 3/4-inch intervals, reversing the  pulling direction each time. Refrigerate 30 minutes before serving. To  serve, cut into 1 1/2-inch crosswise slices using a serrated knife.    Yield: 10 servings.    Napoleon Cream    Combine first 3 ingredients in a heavy saucepan, stirring until cornstarch  is blended. Stir in milk. Cook over low heat, stirring constantly, until  mixture is thickened.    Beat egg yolks until thick and lemon colored. Gradually stir about  one-fourth of hot mixture into yolks; add to remaining hot mixture,  stirring constantly. Cook, stirring constantly, until mixture thickens.  Remove from heat, and stir in vanilla. Cover filling with a sheet of wax  paper, and chill thoroughly. Gently fold whipped cream into chilled  filling.    Yield: 2 1/2 cups.    Note: One (17 1/4-ounce) package frozen puff pastry may be substituted for  Basic Puff Pastry.    Busted by Gail Shermeyer <4paws@netrax.net>    Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5    Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02,  1998

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Nutrition

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Serving Size: 1 Serving (142g)
Recipe Makes: 10

Calories: 471
Calories from Fat: 174 (37%)

Amt Per Serving		% DV

	Total Fat 19.4g	26 %
	Saturated Fat 8.1g	41 %
	Monounsaturated Fat 8g
	Polyunsanturated Fat 2.5g
Cholesterol 676.3mg		208 %
Sodium 32.7mg		1 %
Potassium 119.8mg		3 %
Total Carbohydrate 67.4g		20 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 66.7g
Protein 9.5g		14 %
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Calories per serving: 471

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