Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Coffee Napoleon Layers of crisp puff pastry are filled with an espresso pastry cream and topped with a coffee glaze. Servings: 8 Yield: 1 11-by-5-inch napoleon Jump to recipe A classic French dessert, the napoleon (or mille-feuille) has layers of crisp, flaky puff pastry with rich pastry cream and is topped with a silky glaze. Using store-bought puff pastry makes it simple to put this patisserie together—be sure to buy all-butter puff pastry, as it makes a difference. Our coffee version uses a traditional pastry cream flavored with instant espresso powder, with more coffee flavor in the glaze that goes on top. We like to finish a napoleon with the characteristic feathered icing. It’s created by piping thin lines of a contrasting color, then pulling a skewer or toothpick crosswise through the lines to create the gorgeous pattern seen on napoleons in your favorite French bakery. 16 Puff Pastry Recipes to Impress at Any Occasion Credit: Bryan Gardner Make Ahead We recommend serving the napoleon the day it is made, but you can bake the puff pastry rectangles and make the pastry cream up to three days ahead. Store the baked puff pastry in an airtight container at room temperature; store pastry cream in the refrigerator. The glaze should be made just before assembling. Directions 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. 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. 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. 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. 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. Pour on glaze: Pour glaze on top and spread evenly using an offset spatula to cover. 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. Chill before serving: Refrigerate up to 1 hour before slicing with a serrated knife. The napoleon is best eaten the same day. 5 More Coffee Dessert Recipes to Try: Coffee Cream Pie Coffee Crème Caramel Tiramisu Coffee Feather Cake Coffee Meringue-Ice Cream Cake Martha made this recipe on episode 507 of Martha Bakes.