Napoleon

Name: Napoleon
Ingredients: FOR THE PUFF PASTRY:; 2-1/4 sticks Cold Unsalted Butter, Divided; 2 cups Less 1/2 Tablespoon All-purpose Flour, Divided; 1 teaspoon Salt; 1/2 cups Plus 2 Tablespoons Cold Water; Additional Flour For Rolling And Turning; FOR THE PASTRY CREAM/CREME PATISSIERE:; 1/4 cups Cornstarch; 2 cups Whole Milk, Divided; 1 cup (less 1 Tablespoon) Sugar; 2 whole Large Eggs; 4 whole Large Egg Yolks; 1/4 cups Unsalted Butter, Cubed; 2 teaspoons Vanilla Essence; FOR THE ICING:; 2 whole Large Egg Whites; 2 teaspoons Lemon Juice; 2 cups Confectioners Sugar; FOR THE CHOCOLATE TOPPING:; 1/2 cups Dark Chocolate

20 ingredients

1 steps

Ingredients

FOR THE PUFF PASTRY:
2-1/4 sticks Cold Unsalted Butter, Divided
2 cups Less 1/2 Tablespoon All-purpose Flour, Divided
1 teaspoon Salt
1/2 cups Plus 2 Tablespoons Cold Water
Additional Flour For Rolling And Turning
FOR THE PASTRY CREAM/CREME PATISSIERE:
1/4 cups Cornstarch
2 cups Whole Milk, Divided
1 cup (less 1 Tablespoon) Sugar
2 whole Large Eggs
4 whole Large Egg Yolks
1/4 cups Unsalted Butter, Cubed
2 teaspoons Vanilla Essence
FOR THE ICING:
2 whole Large Egg Whites
2 teaspoons Lemon Juice
2 cups Confectioners Sugar
FOR THE CHOCOLATE TOPPING:
1/2 cups Dark Chocolate

Directions

1

["Note: All recipes, method, and assembly adapted from The Daring Baker's October 2012 Challenge page.", "For the puff pastry:", "Cut 14 tablespoons (or 1 3/4 stick) butter into cubes and set aside to come to room temperature.", "Put 1 3/4 cup flour into a bowl with the salt and the remaining 2 tablespoons (1/2 stick) cold, cubed butter. Lightly rub the butter and flour between your fingertips until it forms a mealy breadcrumb texture.", "Add the cold water and bring together with a fork or spoon until the mixture starts to cohere and come away from the sides of the bowl. As the dough begins to come together, you can use your hands to start kneading and incorporating all the remaining loose bits. If the dough's a little dry, you can add a bit more water. Knead for 3 minutes on a floured surface until the dough is smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.", "While the dough is chilling, take the reserved room temperature butter and mix with the remaining 3 1/2 tablespoons plain flour until it forms a paste (called a beurrage). Place the butter paste between 2 sheets of clingfilm, and either with a rolling pin or your hands, shape it into a 4 1/2\" square. You can use a ruler