Chocolate Napoleon

Directions

1. 1
   On a lightly floured piece of parchment paper, roll out Puff Pastry to a 12-inch square, about 1/8 inch thick.
2. 2
   Using a pastry cutter or pizza wheel, cut square into three 12-by-4-inch strips.
3. 3
   Transfer dough and parchment to a large baking sheet; prick all over with a fork.
4. 4
   Cover with plastic wrap; chill in the refrigerator or freezer until firm, about 30 minutes.
5. 5
   Meanwhile, preheat the oven to 425F.
6. 6
   Transfer sheet to oven; bake, rotating sheet halfway through, until pastry is puffed and golden around the edges, about 10 minutes.
7. 7
   Set another baking sheet directly on pastry strips and continue baking until pastry is light golden in the center, 6 to 8 minutes more.
8. 8
   Remove top baking sheet; bake until pastry is baked through and golden brown, 6 minutes more.
9. 9
   Transfer to a wire rack to cool completely.
10. 10
    In a small bowl, whisk together the sugar, butter, corn syrup, and 1 tablespoon milk.
11. 11
    If the mixture is too thick to pour, add additional milk, 1 teaspoon at a time, until it reaches the consistency of sour cream.
12. 12
    Transfer a quarter of the glaze to a small bowl; whisk in cocoa.
13. 13
    Transfer chocolate glaze to a paper cornet; set aside.
14. 14
    Pour white glaze onto one of the pastry strips; spread evenly with an offset spatula.
15. 15
    Cut the tip of the paper cornet, and pipe lines of chocolate glaze crosswise over the white glaze, about 1/2 inch apart.
16. 16
    Drag the tip of a wooden skewer down the length of the glazed strip, in alternating directions, to create a decorative pattern.
17. 17
    Fit a pastry bag with a 5/8-inch plain tip (such as an Ateco #808) and fill with half of the Chocolate Pastry Cream.
18. 18
    Pipe an even layer onto another pastry strip.
19. 19
    Top with the remaining pastry strip, pressing gently to secure.
20. 20
    Fill the pastry bag with remaining pastry cream, and pipe evenly onto the strip.
21. 21
    Place the glazed pastry on top.
22. 22
    Once assembled, the Napoleon is best eaten the same day; slice with a serrated knife.
23. 23
    A pastry strip is spread with an even layer of white glaze.
24. 24
    After piping lines of chocolate glaze on top, a wooden skewer is used to create a decorative finish.
25. 25
    The other pastry strips are layered with Chocolate Pastry Cream before being topped with the glazed strip.