Modern Napoleons

Ingredients

• 3 sheets Puff Pastry Sheets (Frozen, thawed)
• 2 cups Heavy Cream
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• 1 4 cup Pistachio Nuts (Blanched and chopped)
• 4 Egg Yolks
• 0.5 cup Granulated Sugar
• 2 cups Milk
• 0.25 cup Cornstarch
• 2 tablespoons Butter (Unsalted)

Instructions

1. 1Preheat oven to 400°F (200°C). Unfold puff pastry sheets on a lightly floured surface. Prick each sheet all over with a fork to prevent excessive puffing. Place each sheet on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown and crisp. Let cool completely on wire racks.
2. 2In a medium saucepan, whisk together egg yolks, granulated sugar, cornstarch, and a pinch of salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat to low and cook for 1 minute more, stirring constantly. Remove from heat and stir in butter and vanilla extract. Pour the pastry cream into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 2 hours, or until completely chilled.
3. 3In a medium bowl, whisk together powdered sugar and enough water (or milk) to create a smooth, thick frosting. Stir in vanilla extract.
4. 4Place one puff pastry sheet on a serving platter. Spread evenly with half of the pastry cream. Top with the second puff pastry sheet and spread with the remaining pastry cream. Place the third puff pastry sheet on top. Spread the confectioner's frosting evenly over the top layer. Sprinkle with blanched and chopped pistachio nuts. Refrigerate for at least 30 minutes to allow the filling to set.
5. 5Using a sharp knife, gently crease the top of the frosted pastry into pieces about 2 1/2 by 4 inches. Then, carefully cut along the creases to create individual Napoleons. Serve chilled.