COMPLETING A REALLY GOOD NAPOLEON Pastry Cream and Buttery Frosting..old fashioned and GOOD recipes

In America these are known as Napoleons, in UK they are known as Vanilla Slices, in France they are called Mille Feuille (1 thousand layers), whatever they are called, I think they are better made  with a vanilla custard rather than fresh cream, and a rich glaze topping.


The cake is basically layers of cooked puff pastry that are cooled then stacked using  a fresh egg custard filling and topped with a buttery rich glaze, sometimes chocolate lines and swirls are added, sometime fruit jelly is used instead.




Here are the basic and good old fashioned American recipes for the layers and the topping:


The custard filling..makes 3 cups

1/2 cup sugar
6tbsp all purpose flour
1/4tsp salt
3 large eggs slightly beaten
2 cups milk
2tbsp unsalted butter softened
2tsp vanilla extract


Combine the sugar, flour and salt in the top of a double boiler over simmering water.
Blend in the egg and room temp milk.
Cook for 10mins, stirring until the mix thickens, cover and continue cooking for 10 more minutes and stir well.
Pour into a medium sized bowl and stir in the vanilla and the softened butter.
Cover with plastic wrap and chill overnight.
When ready to use stir well to soften the  custard for piping or spreading on cooked pastry slices.


Buttery frosting .makes 2/3 cup

3 cups powdered sugar
6tbsp unsalted butter softened
4tbsp milk
3tsp vanilla extract

red food coloring (for Napoleons swirls)

Beat all ingredients except the food coloring until light and creamy (be careful adding the sugar as it tends to fly everywhere, if you bowl is not too deep then add the sugar in batches).
If making swirls on cakes or cookies just add color to 1/4 the mix and keep separate.
Use food coloring sparingly...literally drop by drop.
Use within 2 hours of making & to keep it wet (not drying out) cover with a cold damp kitchen/cloth towel.

This sets up beautifully on cakes and cookies.

Variations make a chocolate cream and glaze by adding unsweetened cocoa to  the custard..it has to be cooked with the custard ;  and melted chocolate/or powdered coffee or chocolate chips to the glaze.