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1
On a lightly floured piece of parchment paper, roll out Puff Pastry to a 12-inch square, about 1/8 inch thick.
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2
Using a pastry cutter or pizza wheel, cut square into three 12-by-4-inch strips.
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3
Transfer dough and parchment to a large baking sheet; prick all over with a fork.
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4
Cover with plastic wrap; chill in the refrigerator or freezer until firm, about 30 minutes.
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5
Meanwhile, preheat the oven to 425F.
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6
Transfer sheet to oven; bake, rotating sheet halfway through, until pastry is puffed and golden around the edges, about 10 minutes.
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7
Set another baking sheet directly on pastry strips and continue baking until pastry is light golden in the center, 6 to 8 minutes more.
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8
Remove top baking sheet; bake until pastry is baked through and golden brown, 6 minutes more.
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9
Transfer to a wire rack to cool completely.
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10
In a small bowl, whisk together the sugar, butter, corn syrup, and 1 tablespoon milk.
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11
If the mixture is too thick to pour, add additional milk, 1 teaspoon at a time, until it reaches the consistency of sour cream.
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12
Transfer a quarter of the glaze to a small bowl; whisk in cocoa.
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13
Transfer chocolate glaze to a paper cornet; set aside.
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14
Pour white glaze onto one of the pastry strips; spread evenly with an offset spatula.
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15
Cut the tip of the paper cornet, and pipe lines of chocolate glaze crosswise over the white glaze, about 1/2 inch apart.
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16
Drag the tip of a wooden skewer down the length of the glazed strip, in alternating directions, to create a decorative pattern.
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17
Fit a pastry bag with a 5/8-inch plain tip (such as an Ateco #808) and fill with half of the Chocolate Pastry Cream.
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18
Pipe an even layer onto another pastry strip.
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19
Top with the remaining pastry strip, pressing gently to secure.
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20
Fill the pastry bag with remaining pastry cream, and pipe evenly onto the strip.
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21
Place the glazed pastry on top.
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22
Once assembled, the Napoleon is best eaten the same day; slice with a serrated knife.
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23
A pastry strip is spread with an even layer of white glaze.
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24
After piping lines of chocolate glaze on top, a wooden skewer is used to create a decorative finish.
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25
The other pastry strips are layered with Chocolate Pastry Cream before being topped with the glazed strip.
