Napoleon Recipe

Preheat oven to 400 degrees F. Prepare puff pastry as directed. On lightly floured surface, with floured rolling pin, roll dough into 1/8 inch thick, 13 by 17 inch triangle. Tranfer to cookie sheet and prick with fork. Cover with another cookie sheet. Bake for 25 minutes. Remove top cookie sheet and continue to bake for 5 more minutes or until brown. Cool on wire rack.

Cut pasty into thirds lengthwise.

Turn 1 pastry strip over on cooling rack. Mix powdered sugar and water, stir until smooth. Pour over strip and smooth with spatula. Quickly pour stripes of chocolate over glaze. Drag knife crosswise through chocolate to make decorative top. Let top stand for 30 minutes or until dry.

With wire whisk, beat pastry cream until smooth. Place 1 unglazed pastry strip on serving platter. Spread half of cream on top. Top with last pastry strip. Spread with rest of cream. Place glazed pastry strip on top. Chill until cream is firm, at least 1 hour but not more than 3. To serve, slice with serrated knife.