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1
For the pastry cream, heat milk and vanilla in a small saucepan on medium heat until almost boiling. Meanwhile, whisk yolks, sugar and cornstarch in a medium bowl. Gradually whisk in hot milk mixture. Return mixture to pan; whisk over low heat 5 mins or until thickened. Remove from heat. Stir in butter. Divide into two small bowls. Stir chocolate into one until smooth, leave remaining bowl plain. Cover surfaces with plastic wrap. Refrigerate until firm.
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2
Roll out pastry into an 11-inch square. Cut pastry into three even rectangles. Transfer to a baking pan lined with parchment paper. Prick pastry all over with a fork. Freeze 20 mins.
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3
Preheat the oven to 425u00b0F.
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4
Top pastry rectangles with another baking pan (to stop pastry from puffing up). Bake about 15 mins or until pastry is browned lightly and crisp. Remove top baking pan. Cool.
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5
For the icing, whisk butter, sifted powdered sugar, corn syrup and milk in a small bowl. (Add a little more milk, if needed, to thin to a drizzling consistency.) Transfer 1 tbsp icing to a small bowl. Whisk in sifted cocoa and 1 tsp water. Spoon chocolate icing into a small resealable plastic bag. Snip a tiny piece off one corner.
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6
Spread plain icing evenly over one pastry rectangle. Pipe chocolate icing crosswise over plain icing, about 1/3 inch apart. Run the tip of wooden skewer down the length of the iced rectangle in alternate directions to create a decorative pattern.
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7
Spoon chocolate pastry cream into piping bag fitted with a 3/4-inch plain tip. Place one un-iced pastry rectangle on a serving platter. Pipe chocolate pastry cream over the pastry. Top with remaining un-iced pastry rectangle, pressing gently to secure. Spoon vanilla pastry cream into another piping bag. Pipe pastry cream over pastry. Top with iced pastry rectangle, pressing down gently to secure. Refrigerate 1 hour to firm slightly.
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8
To serve, cut napoleon into strips using a serrated knife.
