Classic Napoleon

• All-purpose flour, for the work surface
• 1 3/4 pounds Puff Pastry dough (page 653) or Quick Puff Pastry (page 654)
• 1/3 cup heavy cream
• 2 1/2 ounces dark semisweet chocolate, coarsely chopped (about 1/3 cup)
• 1/2 teaspoon corn syrup
• 1/4 ounce white chocolate, chopped (about 1 tablespoon)
• 4 cups Pastry Cream (page 655)

1. Lightly flour a clean work surface.
2. Using a rolling pin, gently roll out the dough into a 16 x 18-inch rectangle about 1/8 inch thick, being careful not to press too hard around the edges.
3. Using a pastry wheel or sharp knife, cut the rectangle crosswise into thirds (6 x 16 inches).
4. Transfer to a baking sheet; pierce the dough all over with a fork.
5. Cover with plastic wrap; place in the refrigerator 1 hour.
6. Preheat the oven to 425F.
7. Transfer the uncovered pastry strips to the oven; bake until they are puffed and golden all over, about 14 minutes.
8. Set a baking sheet directly on the pastry strips, and continue baking until the pastry is cooked through and well browned, about 6 minutes.
9. Remove the top baking sheet; bake 4 minutes more.
10. Transfer to a wire rack to cool completely.
11. Using a serrated knife, trim each strip to 4 1/4 x 12 inches.
12. Make the glaze: In a small saucepan, bring the heavy cream just to a boil.
13. Place the dark chocolate in a bowl, and pour hot cream over the chocolate; whisk until the chocolate is melted and the mixture is combined.
14. Whisk in the corn syrup.
15. Strain through a fine mesh sieve into a clean bowl.
16. Place the white chocolate in a medium heatproof bowl set over a pan of simmering water.
17. Whisk until the chocolate is melted; let cool.
18. Using an offset spatula, spread the dark chocolate glaze over 19 side of the flattest puff pastry strip, making sure to coat the entire surface.
19. Place the white chocolate in a piping cone; pipe thin lines 3/4 inch apart across the width of the chocolate-coated strip.
20. To create the distinctive flourish, gently drag the tip of a paring knife or a skewer lengthwise through both coatings, in lines perpendicular to the white chocolate lines.
21. Begin at one of the short ends, and make each line 3/4 inch apart.
22. Alternate the direction each time.
23. Place 1 of the unglazed puff pastry strips on a serving tray.
24. Spread half the pastry cream over the top, leaving a 1/2-inch border all around.
25. Top with the remaining unglazed pastry strip; press down gently, and repeat with the remaining pastry cream.
26. Top with a glazed pastry strip.
27. Transfer to the refrigerator, and chill 30 minutes, uncovered.
28. Using a long serrated knife, cut into 6 pieces, and serve.

flour, pastry, heavy cream, chocolate, corn syrup, white chocolate, pastry cream

Taken from www.epicurious.com/recipes/food/views/classic-napoleon-393087 (may not work)