Delicious Disney Dishes – Napoleon from Boulangerie Patisserie

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I’m in the mood for a good dessert, I told myself earlier this week.  So, I dug into my Disney bag of tricks and came up with the idea to share the recipe for the Napoleon from Boulangerie Patisserie found in the France Pavilion at Epcot.  This shop sells lots of pastries and treats, plus a few great savory items as well.  But, as for today, it’s all about the sweet.  Let’s get to it!

Napoleon
Boulangerie Patisserie – France Pavilion at Epcot

1 pound puff pastry
2 cups pastry cream (recipe below)
¾ cup Chantilly cream (recipe below)
Confectioner’s sugar

Vanilla Pastry Cream:
2 cups milk
½ vanilla bean, split in half lengthwise
6 egg yolks
2/3 cup granulated sugar
4 teaspoons flour or corn starch

1. Place the milk and vanilla bean in saucepan and bring to a boil.
2. Cover and keep hot.
3. Place the milk and vanilla bean in saucepan and bring to a boil.
4. Beat the sugar and egg yolk together until the mixture whitens and forms a ribbon, then gently stir in cornstarch or flour.
5. Strain out the vanilla bean and pour the hot milk into the egg and sugar mixture, continually beating.
6. Pour the mixture back into the saucepan and bring to a boil, stirring constantly.
7. Boil for one minute stirring vigorously, then pour into a bowl and lightly rub the surface of the cream with a lump of butter to keep skin from forming as it cools.

Chantilly Cream:
1 cup crème fraiche, very cold
3 tablespoons cold milk
1 tablespoon granulated sugar
¾ teaspoon vanilla sugar
1 ½ tablespoon shaved ice or ice water

1. Mix the crème fraiche with the milk in a chilled mixing bowl.
2. Add sugar, vanilla sugar and the shaved ice or ice water.
3. Whip at low speed for one minute, then whip at high speed for one to three minutes more or until it stands in soft peaks. Avoid whipping too long or it will turn into butter.

Assembling the Napoleon:

1. Roll out the pastry into 3 rectangles and bake until lightly browned.
2. When the three sheets have been baked, select the best rectangle to serve as the cover or top layer of the cake.
3. Turn this rectangle over and dust generously with confectioner’s sugar.
4. Broil for 1 min. watching to make sure the sugar doesn’t burn and allow to cool.
5. Fold the vanilla pastry cream into the Chantilly cream.
6. On the first rectangle pastry, spread a layer of this cream.
7. Place the second rectangle on top, spread it with the cream as well, and then cover with the glazed rectangle of pastry.
8. Sprinkle the top with the confectioner’s sugar.

Happy Cooking!

Print Recipe

Napoleon from Boulangerie Patisserie

I'm in the mood for a good dessert, I told myself earlier this week.  So, I dug into my Disney bag of tricks and came up with the idea to share the recipe for the Napoleon from Boulangerie Patisserie found in the France Pavilion at Epcot.  This shop sells lots of pastries and treats, plus a few great savory items as well.  But, as for today, it's all about the sweet.  Let's get to it!

Ingredients

• Napoleon
• Boulangerie Patisserie - France Pavilion at Epcot
• 1 pound puff pastry
• 2 cups pastry cream recipe below
• ¾ cup Chantilly cream recipe below
• Confectioner's sugar
• Vanilla Pastry Cream:
• 2 cups milk
• ½ vanilla bean split in half lengthwise
• 6 egg yolks
• 2/3 cup granulated sugar
• Chantilly Cream:
• 1 cup crème fraiche very cold
• 3 tablespoons cold milk
• 1 tablespoon granulated sugar
• ¾ teaspoon vanilla sugar
• 1 ½ tablespoon shaved ice or ice water

Instructions

• Place the milk and vanilla bean in saucepan and bring to a boil.
• Cover and keep hot.
• Place the milk and vanilla bean in saucepan and bring to a boil.
• Beat the sugar and egg yolk together until the mixture whitens and forms a ribbon, then gently stir in cornstarch or flour.
• Strain out the vanilla bean and pour the hot milk into the egg and sugar mixture, continually beating.
• Pour the mixture back into the saucepan and bring to a boil, stirring constantly.
• Boil for one minute stirring vigorously, then pour into a bowl and lightly rub the surface of the cream with a lump of butter to keep skin from forming as it cools.
• Mix the crème fraiche with the milk in a chilled mixing bowl.
• Add sugar, vanilla sugar and the shaved ice or ice water.
• Whip at low speed for one minute, then whip at high speed for one to three minutes more or until it stands in soft peaks. Avoid whipping too long or it will turn into butter.
• Assembling the Napoleon:
• Roll out the pastry into 3 rectangles and bake until lightly browned.
• When the three sheets have been baked, select the best rectangle to serve as the cover or top layer of the cake.
• Turn this rectangle over and dust generously with confectioner's sugar.
• Broil for 1 min. watching to make sure the sugar doesn't burn and allow to cool.
• Fold the vanilla pastry cream into the Chantilly cream.
• On the first rectangle pastry, spread a layer of this cream.
• Place the second rectangle on top, spread it with the cream as well, and then cover with the glazed rectangle of pastry.
• Sprinkle the top with the confectioner's sugar.

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