The Ultimate Dessert - A Strawberry Napoleon

How beautiful and elegant of a dessert. Strawberry Napoleons are a classic.

Strawberry Napoleons are one of my top 10 favorite desserts. It is more fun to make with two people so find a friend who likes to bake. Because you buy the puff pastry the only recipes you need to make are the pastry cream and the icing. The chocolate drizzled on top is optional but I wanted it on mine.

These look spectacular, and every bite was worth the effort and the calories.

Pastry Cream Ingredients:

2 egg yolks

1/4 cup sugar

1 Tbl cornstarch

3/4 cups milk

1 Tbl salted butter

3/4 tsp vanilla extract

1/4 cup heavy whipping cream, cold

2 Tbl powdered sugar

17.3 oz box Puff Pastry Sheets

3/4 cup chopped fresh strawberries

Whip Cream Topping Ingredients:

1/4 cup heavy whipping cream

2 Tbl powdered sugar

1/4 tsp vanilla extract

Pastry Cream Directions:

To make the pastry cream, add the egg yolks to a medium sized bowl and gently beat them together. Set aside.
Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
Reduce heat to medium and simmer for 2 minutes. Remove from heat.
Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t scramble the egg yolks.
Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
Remove from heat and add butter and vanilla extract. Stir until smooth, then top with clear wrap that touches the top of the cream (it helps prevent a film from forming on top). Refrigerate until cool and ready to use.

Remove the two sheets of puff pastry from the box and cut each set into 3 strips, for a total of 6 strips and cut each strip into thirds.
Place on a baking sheet and bake for about 13 minutes.
Remove them from the oven and allow to cool. Press the baked pastry down just a bit, if needed so they layers are relatively flat.

Whip Cream Directions:

To finish making the pastry cream, add the heavy whipping cream and powdered sugar to a large mixer bowl and whip until stiff peaks form. Gently fold the whipped cream into the pastry cream.
To layer everything together, place a layer of puff pastry onto a serving plate and top it with some chopped strawberries.
Pipe or spread some pastry cream on top of the berries, then repeat another layer of puff pastry, strawberries and pastry cream.
Top off each pastry cream with a pastry top. Repeat steps with the remaining puff pastry, pastry cream and strawberries.

Icing Ingredients:

1 cup powdered sugar, sifted

2 tsp corn syrup

1 Tbl unsalted butter, melted

1/2 tsp vanilla extract

1–2 Tbl milk

Icing Directions:

To make the icing, add all ingredients to a small bowl and whisk until smooth. Spread the icing onto the top of the completed napoleons.