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Creamy Napoleons

Yield 8 servings.


  • 1 1/2 cups sugar
  • 1/2 cup plus 1 tablespoon cornstarch, divided
  • 1/8 teaspoon salt
  • 3 cups whole milk
  • 8 egg yolks
  • 1 tablespoon vanilla extract
  • 2 sheets commercial puff pastry, thawed
  • 1 (10-ounce) package frozen sweetened strawberries, thawed
  • 1/4 cup red currant jelly
  • 2 tablespoons Cognac
  • 3/4 cup whipping cream, whipped
  • 2 tablespoons sifted powdered sugar
  • 2 tablespoons grated semi-sweet chocolate
  • Fresh strawberries (optional)

Nutrition Information

  • calories 798
  • caloriesfromfat 46 %
  • fat 40.7 g
  • satfat 12.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 11.1 g
  • carbohydrate 96.7 g
  • fiber 0.0 g
  • cholesterol 261 mg
  • iron 0.0 mg
  • sodium 255 mg
  • calcium 0.0 mg

How to Make It

  1. Combine 1 1/2 cups sugar, 1/2 cup cornstarch, and salt. Add milk, stirring well. Cook over medium heat, stirring constantly, until thick. Beat egg yolks until thick and pale. Stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Bring to a boil; cook, stirring constantly, 1 minute or until thick. Remove from heat; stir in vanilla. Let stand at room temperature 30 minutes. Cover and chill.

  2. Roll pastry to remove fold lines. Cut into 8 squares. Place on baking sheet; bake at 350° for 15 minutes. Let cool. Cut each square in half horizontally.

  3. Place strawberries in an electric blender; cover and process until smooth. Press through a sieve; discard pulp. Combine strawberry puree and remaining 1 tablespoon cornstarch in a saucepan; stir. Add jelly; cook over medium heat until thick. Cook, stirring constantly, 1 minute. Remove from heat; stir in Cognac.

  4. Place bottom halves of pastry squares on plates. Fold whipped cream into custard; spoon onto pastry squares. Top with remaining halves. Sprinkle with powdered sugar and chocolate. Spoon strawberry sauce in small circles onto plates; pull a wooden pick through circles. Garnish with berries, if desired.

Light and Luscious