Classic french Napoleons recipe

Napoleon / Mille feuille recipe
Learn how to make this tasty french dessert called Napoleon better known as Mille-feuille. Have you ever seen a pastry that seems to complicated to make so you don't even bother and just buy it? Well, I think this is one of them. Here is my simplified way of making this dessert that looks complicated but truly isn't.
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INGREDIENTS:
1 package pre made puff pastry
Custard
150 ml milk
100 ml Cream
3 egg yolks
4 tbsp. granulated sugar
1tbsp all purpose flour
1/2 tbsp. cornstarch
1/2 tsp vanilla extract 

Topping
1 cup icing sugar
2 tsp clear corn Syrup
2 tbsp. butter, melted
2 tbsp. milk
dark chocolate (melted)

Step 1

Preheat your oven at 350' F

Step 2
Cut the puff pastry into 3 equal rectangles for 1 Napoleon.  
 
Step 3
Using a fork, create dentations.
 
Step 4   
Gently transfert them onto a cookie sheet lined with parchemin paper 

Step 5

Cover with another parchemin paper and place a cooling rack on top. This will ensure that your dough doesn't become puffy. Bake for 10-15 minutes until golden brown
Step 6
Pastry cream
Meanwhile, bring to a boil both milk and cream.
 Step 7
Whisk together egg yolks and sugar until it because light yellow. 
 Step 8
Add your flour and cornstarch. Whisk until well combined. 
Step 9
Pour 1/4 of the hot milk through a strainer into your eggs mixture. Wisk until no more lumps. Then, pour the rest of your hot milk and whisk again until well combined.
 Step 10
Bring your egg mixture back to the stove and continuously whisk until it because thick. (Almost like pudding) Set aside.
Step 11

Pipe your custard on top of a puff pastry and top it with another puff pastry. Pipe once more on top of that one and cover with your last puff pastry. (In all you should have 3 layers)
Step 12 
In a medium bowl, whisk together icing sugar, corn syrup, melted butter and milk until all combined and no more lumps. 
Step 13 
Pour the glaze on top of your last puff pastry and spread evenly. 
 Step 14
Pipe vertical lines with melted chocolate on top of your white glaze. Using a toothpick, drag down the chocolate strip alternating directions to create a pattern.
Enjoy!