Mini Napoleon Pastries
200kcal
Ingredients
For the Pastry
- 1 sheet puff pastry This flaky layer is the foundation of your Mini Napoleon Pastries, creating a light, airy texture.
For the Pastry Cream
- 2 cups whole milk Essential for a rich, creamy filling that balances the pastry.
- 1/2 cup granulated sugar Adds sweetness to the pastry cream, enhancing its flavor.
- 1/4 cup cornstarch Acts as a thickening agent for a luscious consistency in the cream.
- 4 large egg yolks Provides richness and a beautiful color to the filling.
- 2 tablespoons unsalted butter Adds a silky mouthfeel to the pastry cream.
- 1 teaspoon vanilla extract Infuses the cream with a warm, aromatic flavor.
For the Glaze
- 1 cup powdered sugar Sweetens the glaze, giving it the perfect drizzle ability.
- 2 tablespoons milk (or water) Adjusts the consistency of the glaze to your liking.
- 1 teaspoon vanilla extract Enhances the glaze’s flavor, making it a delightful finish.
Optional Toppings
- Chocolate ganache or melted chocolate Adds an indulgent touch for chocolate lovers.
- Fresh berries or mint leaves Introduces a burst of freshness and color to your presentation.
Method
Making Mini Napoleon Pastries
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on a lightly floured surface to smooth it out.
- Cut the pastry into small rectangles (about 2x3 inches) and place them on the prepared baking sheet.
- Bake for 15-20 minutes or until golden brown and puffed. Allow them to cool completely on a wire rack.
- Heat the milk in a saucepan over medium heat until it begins to steam.
- Whisk together the sugar, cornstarch, and egg yolks in a separate bowl until smooth.
- Pour the hot milk slowly into the egg mixture while whisking constantly to temper the eggs.
- Cook over medium heat while whisking constantly until the mixture thickens and starts to bubble.
- Remove from heat and stir in the butter and vanilla extract. Let it cool completely.
- Assemble your Mini Napoleon Pastries by taking one piece of baked puff pastry and spreading a layer of pastry cream on top.
- Chill the assembled pastries in the refrigerator for about 30 minutes to set.
- Blend the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Drizzle or spread the glaze over the top layer of each mini Napoleon.
- Garnish with fresh berries or mint leaves if desired.
- Cut into smaller portions if desired, then serve chilled.
Nutrition
Serving1pastryCalories200kcalCarbohydrates30gProtein3gFat9gSaturated Fat5gPolyunsaturated Fat0.5gMonounsaturated Fat3gCholesterol80mgSodium200mgPotassium50mgFiber1gSugar10gVitamin A5IUVitamin C2mgCalcium8mgIron4mg
Notes
Dust with additional powdered sugar for a charming finishing touch. Keep the glaze fresh by applying just before serving.