Easy Napoleon Dessert

Por Dimitra's Dishes · 90 min

Ingredientes

Modo de preparo

1. Combine the milk, half the granulated sugar and the salt in a saucepan and heat over medium until steaming hot.
2. In a separate bowl, whisk the egg yolks, remaining sugar, heavy cream and cornstarch until smooth.
3. Whisking constantly, add a little of the hot milk to the egg mixture to temper it.
4. Pour the egg mixture back into the saucepan, whisking constantly, and cook over medium heat until the pastry cream thickens.
5. Off the heat, stir in the vanilla extract until fully combined.
6. Strain the pastry cream into a large bowl, press plastic wrap onto its surface, let it cool, then refrigerate until chilled.
7. Preheat the oven to 350°F (180°C).
8. Line a baking tray with parchment, set the puff pastry on it, prick it all over with a fork and lightly dust with confectioner's sugar.
9. Bake on the centre rack for 45 minutes, then let it cool completely.
10. If the centre is still soft or leathery, bake for 10 more minutes, cool, then crumble all the pastry into a large bowl or tray.
11. Whip the cold cream, confectioner's sugar and vanilla on high speed until thick and fluffy.
12. Whisk the chilled pastry cream until smooth, then gently fold in the whipped cream until evenly combined.
13. For a family-style trifle: spread half the pastry shards in a 9-by-13-inch dish, dust generously with confectioner's sugar, and add cinnamon or sliced fruit if desired.
14. Spread half the vanilla cream over the pastry in an even layer, top with the remaining shards, dust generously with confectioner's sugar and add your toppings.
15. For individual trifles: divide half the pastry shards among bowls or glasses, dust with confectioner's sugar, add sliced fruit or another filling if desired, spoon in the vanilla cream, then top with the remaining shards and dust with confectioner's sugar.

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