Today, I’m feeling a little nostalgic for some of my favorites from the OLD Boulangerie Patisserie in Epcot’s France Pavilion.
Sure, the new and improved Boulangerie Patisserie Les Halles, with its expanded counter and indoor seating, is super nice! And the pastries and other offerings are pretty delicious.
Still, every once in awhile, I get a craving for something that’s been tweaked right out of existence, like the classic Napoleon that used to be one of the Boulangerie Patisserie’s hallmark pastries.
If you enjoy this delicacy as well, I have great news: with a few steps, you can replicate the awesomeness at home!
From Epcot’s Boulangerie Patisserie
Serves Approximately 8-12
1 pound puff pastry
2 cups pastry cream
3/4 cup Chantilly cream
Vanilla Pastry Cream
2 cups milk
1/2 vanilla bean, split in half lengthwise
6 egg yolks
2/3 cup granulated sugar
4 teaspoons flour or cornstarch
1 cup creme fraiche, very cold
3 tablespoons cold milk
1 tablespoon granulated sugar
3/4 teaspoon vanilla sugar
1 1/2 tablespoon shaved ice or water
Vanilla Pastry Cream
1. Place the milk and vanilla bean in saucepan and bring to a boil. Cover and keep hot.
2. Beat the sugar and egg yolk together until the mixture whitens and forms a ribbon; then gently stir in cornstarch or flour.
3. Strain out the vanilla bean and pour the hot milk into the egg and sugar mixture, continually beating.
4. Pour the mixture back into the saucepan and bring to a boil, stirring constantly.
5. Boil for one minute stirring vigorously, then pour into a bowl and lightly rub the surface of the cream with a lump of butter to keep skin from forming as it cools.
1. Mix the creme fraiche with the milk in a chilled mixing bowl; add sugar, vanilla sugar, and the shaved ice or ice water. Whip at low speed for one minute, then whip at high speed for one to three minutes more or until it stands in soft peaks. Avoid whipping too long.
3. Chantilly Cream keeps for 24 hours if refrigerated in a tightly closed container.
1. Roll out the pastry into 3 rectangles and bake until lightly browned.
2. When the three sheets have been baked, select the best rectangle to serve as the cover or top layer of the pastry.
3. Turn this rectangle over and dust generously with confectioner’s sugar.
4. Broil for one minute, watching to make sure the sugar doesn’t burn.
5. Allow to cool.
6. Fold the vanilla pastry cream into the Chantilly cream.
7. On the first rectangle pastry, spread a layer of this cream.
8. Place the second rectangle on top, spread it with the cream as well, and then cover with the glazed rectangle of pastry.
8. Sprinkle the top with the confectioner’s sugar.
Will you be making this Napoleon for your next special occasion? Weigh in below!