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Classic Napoléon Pastry
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Classic Napoléon Pastry
A classic French dessert, Napoléon pastry is a layered masterpiece made with puff pastry, pastry cream, and caramelized sugar. This recipe is a simplified version of the original, using store-bought puff pastry and a streamlined assembly process. The result is a stunning and delicious dessert perfect for special occasions. The combination of flaky pastry, creamy filling, and crunchy caramelized sugar is a match made in heaven. With its elegant presentation and rich flavors, this Napoléon pastry is sure to impress your guests.
Time Cook
45
Level
Intermediate
Calories
420
Allergens
Eggs, Milk, Wheat
Ingredients
1 sheet
Puff Pastry
320 Calories
1 cup
Pastry Cream
150 Calories
1/2 cup
Granulated Sugar
50 Calories
1/4 cup
Unsalted Butter
50 Calories
1
Egg
70 Calories
1/2 teaspoon
Vanilla Extract
0 Calories
1/4 cup
Powdered Sugar
20 Calories
Step-by-Step Instructions
1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer the pastry to the prepared baking sheet and refrigerate for at least 30 minutes.
2
Bake the puff pastry for 20-25 minutes, or until golden brown. Allow the pastry to cool completely on a wire rack.
3
Make the pastry cream by combining the granulated sugar, egg, and vanilla extract in a medium bowl. Whisk until smooth and creamy. Add the unsalted butter and whisk until fully incorporated.
4
Assemble the Napoléon pastry by spreading a layer of pastry cream on top of the cooled puff pastry. Repeat this process two more times, ending with a layer of pastry on top.
5
Caramelize the sugar on top of the pastry by sprinkling a thin layer of granulated sugar over the top. Use a kitchen torch to caramelize the sugar, or place the pastry under the broiler for 1-2 minutes.
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Where cooking meets life and technology.
© 2025 Cooklaif