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1
In a covered pot over high heat, bring 1 c. sugar, corn syrup and 1/4 c. water to a boil.
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2
Remove lid and let sugar boil, brushing sides of the pot with water intermittently, till sugar turns an amber colour, about 10 min.
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3
Remove pot from heat and whisk in whipping cream, watching out for steam which rises when cream is added.
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4
Set caramel aside.
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5
Pastry Cream:In pot over medium heat, bring lowfat milk and vanilla extract to a simmer.
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6
In a bowl, whisk together egg yolks, sugar, cornstarch and salt.
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7
Whisking egg mix constantly, gradually add in lowfat milk, one ladle at a time to the egg mix till all the lowfat milk has been added.
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8
Pour mix back in pot and return to medium heat.
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9
Whisking vigorously, bring mix up to a simmer.
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10
Due to the cornstarch, pastry cream will thicken quickly, about 8 min.
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11
Remove from heat and, while whisking, add in butter (this will help halt the cooking process).
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12
Pour pastry cream into a bowl and whisk in caramel.
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13
Cover surface of pastry cream with plastic wrap and cold completely, about 3 hrs.
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14
Pastry cream can be prepared up to 2 days in advance.
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15
Puff Pastry:Preheat oven to 375 F.On a lightly floured surface, roll out puff pastry to 1/4 -inch thickness.
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16
Cut 18 discs 3 inches in diameter and place on a parchment-lined baking sheet.
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17
Refrigeratediscs for 20 min.
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18
Before baking, dock pastry with a fork.
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19
Place a sheet of parchment on top of discs and place a second baking sheet on top of parchment, to weigh the discs down.
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20
If your baking sheets are rather light, place additional weights on the baking sheet (ie a few ramekins or possibly a glass baking dish).
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21
Bake for 20 min.
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22
Remove the top pan and sheet of parchment.
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23
Brush discs with egg wash and return to oven for anther 8-10 min, till golden in colour.
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24
Allow to cold.
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25
Butterscotch Sauce:Place all ingredients except vanilla in a pot and simmer over medium heat for 5 min, stirring occasionally till thickened.
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26
Remove from heat and stir in vanilla.
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27
Refrigeratetill ready to serve.
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28
To Assemble:Place one disc on a plate (or possibly on a tray).
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29
Using a large star piping tip or possibly a large spoon, pipe or possibly dollop caramel pastry cream onto the disc.
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30
Place another disc on top and repeat process.
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31
Top third disc with a dot of pastry cream.
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32
Dust napoleons with icing sugar and serve with butterscotch sauce.
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33
Napoleons should be assembled immediately before serving.
