Classic Napoleon Pie with Creamy Custard and Flaky Pastry

1.Preheat your oven to 400°F (200°C).

2.Roll out the puff pastry sheets on a lightly floured surface to smooth out any creases. Cut each sheet into rectangles (about 3x5 inches) and place them on a baking sheet lined with parchment paper.

3.Prick the pastry rectangles with a fork to prevent them from puffing up too much during baking. Bake in the preheated oven for 15-20 minutes or until golden brown and flaky. Remove from the oven and let cool completely.

4.In a medium saucepan, combine the milk, granulated sugar, and salt. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

5.In a separate bowl, whisk together the egg yolks and flour until smooth. Gradually add a small amount of the hot milk mixture to the egg yolks, whisking constantly to temper the eggs.

6.Pour the egg mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature.

7.Once the custard is cool, whip the heavy cream with the powdered sugar and additional vanilla extract until soft peaks form. Gently fold the whipped cream into the cooled custard until well combined.

8.To assemble the Napoleon pie, place one layer of baked puff pastry on a serving platter. Spread a generous layer of the custard mixture over the pastry. Top with another layer of puff pastry and repeat the process until all layers are used, finishing with a layer of custard on top.

9.Refrigerate the assembled Napoleon pie for at least 2 hours to set. Before serving, garnish with chocolate shavings on top.