When I’m lazy, I always make this dessert. “Napoleon in a glass”:
Instructions
1. Prepare the Golden Crumbs:
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If using a fresh sheet of puff pastry, bake it according to package instructions until golden and puffed. Let it cool completely.
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Add the crumbs to a dry, non-stick pan and place it over medium heat.
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Toast the crumbs for 8-10 minutes, stirring constantly, until they are fragrant and a deep golden brown. Be careful not to burn them. Transfer to a bowl to cool completely.
2. Make the Custard Cream:
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In a non-stick saucepan, whisk together the egg yolks and sugar until smooth and slightly pale.
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Pour in the milk and whisk to combine.
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Add the flour and whisk vigorously until the mixture is completely smooth and lump-free.
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Place the saucepan on the stove over medium heat. Cook, whisking constantly, until the cream thickens to a pudding-like consistency. This should take 6-10 minutes.
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Once thickened, immediately remove the pan from the heat. Pour the cream into a separate bowl to stop the cooking process. Let it cool to room temperature, giving it a occasional stir to prevent a skin from forming.
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Once both the crumbs and the custard cream have cooled, you can begin assembling.
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In serving glasses or cups, start with a layer of about 2 tablespoons of the toasted crumbs.
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Top with a layer of about 2 tablespoons of the custard cream.
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Repeat the layers—crumbs, then cream—until the glass is full, finishing with a final sprinkle of crumbs on top.
4. Chill and Serve:
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Cover the glasses and refrigerate for at least 1 hour to allow the flavors to meld and the dessert to set.
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Serve chilled. Garnish with a mint sprig, a dusting of cocoa powder, or a few berries if desired.
