Coffee Napoleon with Espresso Pastry Cream

 

My mom really likes coffee napoleon so I made these for her!

Here is what I did:

1 Made the espresso pastry cream 2 days before

2 Night before, thawed puff pastry dough, 1 box, for 40 min. Then baked at 400 degrees for 18 min. I cut each sheet into 12 rectangles and placed 24 rectangles on 1 parchment-lined baking sheet, then put another parchment paper on top and finally another baking sheet. Then baked for 18 min and stored in Tupperware until use.

3 Day of, made the espresso glaze and assembled the napoleons. Made 12. Matched 12 pairs of baked puff pastry rectangles. Piped espresso pastry cream in between. Then topped with glaze.

4 Store in fridge until use.

 

Coffee Napoleon Dessert Recipe (With Video)

 

Ingredients

• 1 package (14 ounces) store-bought puff pastry, thawed in refrigerator if frozen
• Granulated sugar, for sprinkling
• 3 tablespoons heavy cream, plus more, as needed
• 2 tablespoons instant espresso powder
• ½ cup confectioners' sugar, sifted
• Espresso Pastry Cream
• 1 ounce dark chocolate (70%), melted and cooled slightly

 

Directions

1. Preheat oven and roll pastry:

Preheat oven to 400°F. Roll out puff pastry on parchment to 11-by-15-inch rectangle. Sprinkle with sugar to evenly coat. Roll out again so sugar adheres to pastry. Trim to three 11-by-5-inch rectangles. (did not roll or put sugar on. Just cut each sheet into 12 rectangles and baked for 18 min at 400 degrees. Baked it in between parchment paper and baking sheets.)

2. Spray with water, then freeze firm:

Spray a rimmed baking sheet lightly with water and transfer pastry rectangles to baking sheet; freeze until firm, about 20 minutes.

3. Place each on lined baking sheet, top with cooling rack and bake:

Divide rectangles between two parchment-lined rimmed baking sheets. Top each with a wire cooling rack and bake until beginning to turn golden, 25 to 30 minutes. Transfer to a wire rack to cool completely.

4. Make coffee glaze:

In a small bowl, whisk together heavy cream and espresso powder. Add confectioners' sugar and whisk until smooth.

If glaze is too thick to pour, add additional cream, 1 teaspoon at a time, until glaze reaches a pourable consistency. (added 1 teaspoon of additional cream)

5. Assemble napoleon:

Place one pastry rectangle on work surface. Top with half of pastry cream, spreading in an even layer. Top with a second pastry rectangle, pressing gently to adhere. Repeat with remaining pastry cream and pastry rectangle, with the flattest surface facing upward.

Use the pastry rectangle that is most evenly shaped and baked for the top layer.

6. Pour on glaze:

Pour glaze on top and spread evenly using an offset spatula to cover.

7. Pipe melted chocolate in lines over glaze and drag with a skewer to create decorative pattern:

Fill a small pastry bag fitted with a very small plain tip (#1 or #2) with melted chocolate. Pipe lines of chocolate crosswise over the glaze, about 1/2 inch apart. Drag the tip of a wooden skewer down the length of the glazed pastry, in alternating directions, to create a decorative pattern.

8. Chill before serving:

Refrigerate up to 1 hour before slicing with a serrated knife. The napoleon is best eaten the same day. 

 

Espresso Pastry Cream Recipe

Ingredients

• 2 cups whole milk
• ½ cup granulated sugar
• 1 vanilla bean, split lengthwise, seeds scraped
• Pinch of salt
• 2 tablespoons espresso powder
• 4 large egg yolks
• ¼ cup cornstarch
• 2 tablespoons unsalted butter, cut into small pieces
• ¾ cup heavy cream

Directions

1. In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean pod and seeds, and salt. Cook over medium heat until mixture comes to a simmer. Whisk in espresso powder.
2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup hot-milk mixture into the egg-yolk mixture. Pour mixture back into saucepan, whisking constantly, and cook over medium heat, whisking, until it thickens and comes to a boil. Let boil for 2 minutes.
3. Remove from heat; add butter and stir until melted. Strain through a sieve into a bowl. Press a sheet of plastic wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
4. Just before using, whisk pastry cream until smooth. Whisk cream until soft peaks form; fold into pastry cream.