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Napoleon Cream

Love.Food's picture
These Napolean Creams make a dreamy dessert ! Though a bit time consuming to make, you'll want to make these vanilla pudding and crescent roll,chocolate and cream dessert over and over again ! Just try and tell me ! Your suggestions for the Napolean Creams are most welcome !
Ingredients
  Vanilla pudding and pie filling mix 3 Ounce (1 package)
  Egg yolks 2
  Milk 1 Cup (16 tbs)
  Refrigerated crescent dinner rolls 1 (1 package)
  Whipping cream 1 Cup (16 tbs)
  Sifted 10x confectioners powdered sugar 1 Cup (16 tbs)
  Water 2 Tablespoon
  Liquid unsweetened chocolate 1 Ounce (1 envelope)
Directions

Place pudding mix in a medium size saucepan; beat in egg yolks and milk.
Cook, following label directions.
Pour into a medium size bowl; chill.
While pudding chills, separate crescent roll dough into 4 rectangles; pinch together at perforations.
Place rectangles on a large cookie sheet.
Bake in moderate oven (375°) for 13 minutes,or until puffed and lightly golden; remove to wire racks; cool completely.
Trim edges of rectangles to straighten, then cut each into three 2 inch wide pieces with a sharp knife; split each piece to make 2 thin layers.
Beat cream until stiff in a medium size bowl; fold into chilled pudding.
Spread over 16 of the pastry rectangles; stack in pairs; top each with a plain rectangle.
Place on a wire rack set over wax paper.
Blend 10X sugar and water until smooth in a small bowl; spoon over rectangles to glaze lightly.
Snip a small hole in one corner of envelope of chocolate; slowly drizzle chocolate in parallel lines over glaze.
Using a wooden pick, draw across lines to pull chocolate to make tiny squares.
Chill desserts until serving time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Interest: 
Quick
Servings: 
8

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