INGREDIENTS

INSTRUCTIONS

FILLING
TOPPING
On a lightly floured surface roll out the pastry to 1/16-inch thick.
Transfer pastry to a parchment-lined sheet pan and trim edges. With a fork
prick surface all over and chill for 30 minutes.
Pre-heat oven to 400 degrees. Cover pastry with a second piece of parchment
paper and weight down with a second sheet pan. Bake pastry for 10 minutes.
Remove top sheet pan and parchment and continue to bake for another 10 to
15 minutes or until golden brown. Transfer pastry to a cooling rack.
Make the filling: In a heavy saucepan combine the heavy cream, milk, and
sugar. Using a knife scrape the seeds of the vanilla bean into the milk
mixture and add the whole bean. Bring to a boil. Remove pan from heat an d
allow to steep for one hour. Discard the bean or reserve for another use.
Pre-heat the oven to 300 degrees. Whisk the yolks into the cooled milk
mixture and strain through a fine sieve into a 9 x 13-inch baking dish.
Place the dish in a larger roasting pan and add enough h ot water to reach
halfway up the side of the dish. Bake custard for 3/4 to 1 hour until a
knife inserted in the center comes out clean. let cool; cover and chill for
several hours or overnight.
To assemble: Transfer pastry to a flat surface. Using a ruler measure out
three 3 1/2 x 11-inch strips. With a serrated knife carefully cut the
pastry using a gentle sawing motion. With a paring knife cut the cus tard
into two 3 1/2 x 11-inch strips and cut each strip in half crosswise. With
a long, wide offset spatula transfer a piece of custard onto a strip of
pastry, covering half of it. Transfer a second piece of custard to fill the
first layer. Top with a second strip of pastry, smooth side up, and repeat
process. If necessary, smooth the sides of the napoleon with a knife so
that they are stacked n eatly.
Using a serrated knife carefully slice the napoleon into individual serving
pieces. Sift confectioner's sugar over the napoleon to form a thick
coating. Heat skewers on stovetop burner until red-hot and brand the sugar
with cross hatch marks.
>From Taste Show # 4853 by Heat skewers on on skewHeat, ers on
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #530 by "Master
Harper Gaellon" <gaellon@inch.com> on Mar 21, 1997

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