Creamy Napoleons

• 1 1/2 cups sugar
• 1/2 cup plus 1 tablespoon cornstarch, divided
• 1/8 teaspoon salt
• 3 cups whole milk
• 8 egg yolks
• 1 tablespoon vanilla extract
• 2 sheets commercial puff pastry, thawed
• 1 (10-ounce) package frozen sweetened strawberries, thawed
• 1/4 cup red currant jelly
• 2 tablespoons Cognac
• 3/4 cup whipping cream, whipped
• 2 tablespoons sifted powdered sugar
• 2 tablespoons grated semi-sweet chocolate
• Fresh strawberries (optional)

1. Combine 1 1/2 cups sugar, 1/2 cup cornstarch, and salt. Add milk, stirring well. Cook over medium heat, stirring constantly, until thick. Beat egg yolks until thick and pale. Stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Bring to a boil; cook, stirring constantly, 1 minute or until thick. Remove from heat; stir in vanilla. Let stand at room temperature 30 minutes. Cover and chill.
2. Roll pastry to remove fold lines. Cut into 8 squares. Place on baking sheet; bake at 350u0b0 for 15 minutes. Let cool. Cut each square in half horizontally.
3. Place strawberries in an electric blender; cover and process until smooth. Press through a sieve; discard pulp. Combine strawberry puree and remaining 1 tablespoon cornstarch in a saucepan; stir. Add jelly; cook over medium heat until thick. Cook, stirring constantly, 1 minute. Remove from heat; stir in Cognac.
4. Place bottom halves of pastry squares on plates. Fold whipped cream into custard; spoon onto pastry squares. Top with remaining halves. Sprinkle with powdered sugar and chocolate. Spoon strawberry sauce in small circles onto plates; pull a wooden pick through circles. Garnish with berries, if desired.

sugar, cornstarch, salt, milk, egg yolks, vanilla, pastry, strawberries, red currant, cognac, whipping cream, powdered sugar, semisweet chocolate, fresh strawberries

Taken from www.myrecipes.com/recipe/creamy-napoleons (may not work)