Ingredients:

  • 2 sheets All-Butter Puff Pastry (approx. 14 oz / 400g total), fully thawed
  • 1 large Egg, whisked with 1 tsp water (for egg wash)
  • 2 Tbsp Granulated Sugar (for caramelization)
  • 2 cups (475 ml) Whole Milk
  • 1 Vanilla Bean, split and scraped (or 1 Tbsp pure vanilla extract)
  • 4 large Egg Yolks
  • ½ cup (100g) Granulated Sugar
  • ¼ cup (30g) Cornstarch
  • 1 pinch Fine Sea Salt
  • 1 cup (240 ml) Heavy Whipping Cream (chilled)
  • 2 Tbsp (25g) Confectioners' Sugar
  • 2 lbs (approx. 900g) Fresh Strawberries, hulled and uniformly sliced
  • 2 Tbsp Good Quality Strawberry Jam, warmed (optional)
  • Confectioners' Sugar, for dusting

Instructions:

  1. Preheat oven to 400°F (200°C). Roll each sheet of puff pastry slightly thinner, to about ⅛ inch (3 mm) thick. Cut each sheet into nine identical 3-inch x 4-inch (8cm x 10cm) rectangles, yielding 18 pieces total.
  2. Place the pastry rectangles on parchment-lined baking sheets. Brush lightly with egg wash. Use a fork to generously dock (prick all over) each piece to prevent excessive puffing. Sprinkle evenly with the granulated sugar.
  3. Place a second sheet of parchment paper over the pastry pieces, followed by a second, heavy baking sheet directly on top (the 'weight').
  4. Bake for 15 minutes weighted. Remove the top baking sheet and parchment. Continue baking for another 8–10 minutes, or until the pastry is deep golden brown and thoroughly caramelized. Transfer the baked pastry to a wire rack to cool completely.
  5. Prepare the pastry cream base: In a saucepan, heat the milk, vanilla bean (pod and scrapings), and salt until just simmering. Remove from heat, cover, and let steep for 15 minutes. Remove the vanilla bean pod.
  6. In a bowl, whisk the egg yolks, sugar, and cornstarch together until pale and smooth.
  7. Slowly pour about a quarter of the hot milk mixture into the yolk mixture, whisking constantly to temper the yolks. Pour the tempered yolk mixture back into the saucepan with the remaining milk.
  8. Return the saucepan to medium heat. Whisk continuously and vigorously until the mixture thickens dramatically and begins to bubble heavily (ensure it boils for 30–60 seconds). Remove from heat.
  9. Immediately strain the pastry cream through a fine-mesh sieve into a shallow dish. Press plastic wrap directly onto the surface and chill in the refrigerator for at least 2 hours, or until thoroughly cold and set.
  10. In a separate bowl, whip the chilled heavy cream and confectioners’ sugar to stiff peaks. Gently fold the whipped cream into the chilled pastry cream until fully incorporated and smooth (Crème Diplomate). Transfer the cream to a piping bag, if desired.
  11. Prepare the fruit: Ensure strawberries are sliced uniformly. If glazing, briefly warm the jam and lightly brush over the sliced strawberries.
  12. Assembly: Take six of the best-looking pastry rectangles and set them aside for the top. Pipe or spread a thick, even layer of Crème Diplomate onto the remaining twelve pastry rectangles.
  13. Place a layer of sliced strawberries snugly over the cream on six of the pieces. Place a cream-covered pastry piece on top of the strawberries to form the second layer.
  14. Pipe or spread another layer of cream onto the second pastry piece. Arrange the final layer of strawberries. Top with the reserved un-creamed pastry rectangle.
  15. Dust the finished Napoleons generously with confectioners’ sugar. Chill for 15 minutes before serving to help the layers set.