Vanilla Napoleon Slice

  1. Divide puff pastry into two parts and roll each out into a thin (2-3 mm - 1/8 in thick) square of 30 cm (about 11-12 in), use plain flour to prevent sticking, then trim irregularities
  2. Transfer the pastry square using a roller onto buttered baking sheet of about 32 x 39 cm (about 13 x 16 in), cover with baking paper, put atop a smaller baking sheet to weigh the pastry otherwise it would swell, cool in the fridge for 30 min., or in freezer for 5 min.
  3. Put in a preheated oven at 190 u0b0 C (375u0b0 F) and bake for 10-13 min., take out from the oven, remove the baking and paper sheets, continue baking for about 5 min. until golden brown
  4. Repeat with the second part of the pastry
  5. Combine trims from the first and second part of pastry, roll out into the square, repeat as with previous pastries, in the end you should have 3 pastry sheets from which you need 18 nice squares of 9 cm (about 3 1/2 - 4 in)
  6. Using a large serrated knife, cut into squares of 9 or 10 cm (about 3 1/2 - 4 in), handle carefully the pastry, place squares on each other
  7. Mix egg yolks with sugar, starch, and flour
  8. Slowly mix in hot milk and simmer over the low heat until thick, add flour if necessary
  9. Stir in mascarpone (or butter) and vanilla, cover with a plastic wrap to prevent the skin formation, refrigerate for a few hours
  10. Fill a confectionery bag with the custard and pipe 6-7 equally thick strips on a pastry square
  11. Cover with another pastry square and repeat 4 more times
  12. You should get 3 squares with five layers that are kept in the fridge, when served cut with a serrated knife into 4 smaller squares or 2 rectangles
  13. Sprinkle with sugar

egg yolks, granulated sugar, flour, flour starch, milk, vanilla from, mascarpone, powdered sugar, pastry, butter

Taken from www.yummly.com/recipe/Vanilla-Napoleon-Slice-1590931 (may not work)

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