Miniature Napoleons

• 6 tablespoons sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup 2% milk
• 1 large egg yolk, beaten
• 2 tablespoons butter, divided
• 1/2 teaspoon vanilla extract
• 1 sheet frozen puff pastry, thawed
• 1/2 cup heavy whipping cream
• 2 ounces semisweet chocolate, chopped

1. In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 1 minute longer.
2. Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Stir in 1 tablespoon butter and vanilla. Cool to room temperature without stirring. Refrigerate until chilled.
3. Unfold puff pastry; place on an ungreased
4. . Prick dough thoroughly with a fork. Bake according to package directions. Remove to a wire rack to cool
5. In a small bowl, beat cream until stiff peaks form. Fold into custard. Use a fork to split pastry in half horizontally. Spread filling over the bottom half; replace top. Cover and freeze for 4 hours or until firm.
6. Cut into 1-1/2-in. x 1-in. rectangles. In a microwave, melt chocolate and remaining butter; stir until smooth. Drizzle over pastries. Freeze until serving.

sugar, cornstarch, salt, milk, egg yolk, butter, vanilla, pastry, heavy whipping cream, chocolate

Taken from www.tasteofhome.com/recipes/miniature-napoleons/ (may not work)