Napoleons

Directions

1. 1
   On a lightly floured surface roll out the pastry to 1/16-inch thick.
2. 2
   Transfer pastry to a parchment-lined sheet pan and trim edges.
3. 3
   With a fork prick surface all over and chill for 30 minutes.
4. 4
   Pre-heat oven to 400 degrees.
5. 5
   Cover pastry with a second piece of parchment paper and weight down with a second sheet pan.
6. 6
   Bake pastry for 10 minutes.
7. 7
   Remove top sheet pan and parchment and continue to bake for another 10 to 15 minutes or until golden brown.
8. 8
   Transfer pastry to a cooling rack.
9. 9
   Make the filling: In a heavy saucepan combine the heavy cream, milk, and sugar.
10. 10
    Using a knife scrape the seeds of the vanilla bean into the milk mixture and add the whole bean.
11. 11
    Bring to a boil.
12. 12
    Remove pan from heat and allow to steep for one hour.
13. 13
    Discard the bean or reserve for another use.
14. 14
    Pre-heat the oven to 300 degrees.
15. 15
    Whisk the yolks into the cooled milk mixture and strain through a fine sieve into a 9 x 13-inch baking dish.
16. 16
    Place the dish in a larger roasting pan and add enough hot water to reach halfway up the side of the dish.
17. 17
    Bake custard for 3/4 to 1 hour until a knife inserted in the center comes out clean.
18. 18
    let cool; cover and chill for several hours or overnight.
19. 19
    To assemble: Transfer pastry to a flat surface.
20. 20
    Using a ruler measure out three 3 1/2 x 11-inch strips.
21. 21
    With a serrated knife carefully cut the pastry using a gentle sawing motion.
22. 22
    With a paring knife cut the custard into two 3 1/2 x 11-inch strips and cut each strip in half crosswise.
23. 23
    With a long, wide offset spatula transfer a piece of custard onto a strip of pastry, covering half of it.
24. 24
    Transfer a second piece of custard to fill the first layer.
25. 25
    Top with a second strip of pastry, smooth side up, and repeat process.
26. 26
    If necessary, smooth the sides of the napoleon with a knife so that they are stacked neatly.
27. 27
    Using a serrated knife carefully slice the napoleon into individual serving pieces.
28. 28
    Sift confectioner's sugar over the napoleon to form a thick coating.
29. 29
    Heat skewers on stovetop burner until red-hot and brand the sugar with cross hatch marks.
30. 30
    Recommended drink: 1993 Passito di Pantelleria, Nuova Agricoltura