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1
On a lightly floured surface roll out the pastry to 1/16-inch thick.
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2
Transfer pastry to a parchment-lined sheet pan and trim edges.
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3
With a fork prick surface all over and chill for 30 minutes.
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4
Pre-heat oven to 400 degrees.
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5
Cover pastry with a second piece of parchment paper and weight down with a second sheet pan.
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6
Bake pastry for 10 minutes.
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7
Remove top sheet pan and parchment and continue to bake for another 10 to 15 minutes or until golden brown.
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8
Transfer pastry to a cooling rack.
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9
Make the filling: In a heavy saucepan combine the heavy cream, milk, and sugar.
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10
Using a knife scrape the seeds of the vanilla bean into the milk mixture and add the whole bean.
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11
Bring to a boil.
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12
Remove pan from heat and allow to steep for one hour.
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13
Discard the bean or reserve for another use.
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14
Pre-heat the oven to 300 degrees.
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15
Whisk the yolks into the cooled milk mixture and strain through a fine sieve into a 9 x 13-inch baking dish.
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16
Place the dish in a larger roasting pan and add enough hot water to reach halfway up the side of the dish.
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17
Bake custard for 3/4 to 1 hour until a knife inserted in the center comes out clean.
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18
let cool; cover and chill for several hours or overnight.
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19
To assemble: Transfer pastry to a flat surface.
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20
Using a ruler measure out three 3 1/2 x 11-inch strips.
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21
With a serrated knife carefully cut the pastry using a gentle sawing motion.
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22
With a paring knife cut the custard into two 3 1/2 x 11-inch strips and cut each strip in half crosswise.
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23
With a long, wide offset spatula transfer a piece of custard onto a strip of pastry, covering half of it.
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24
Transfer a second piece of custard to fill the first layer.
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25
Top with a second strip of pastry, smooth side up, and repeat process.
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26
If necessary, smooth the sides of the napoleon with a knife so that they are stacked neatly.
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27
Using a serrated knife carefully slice the napoleon into individual serving pieces.
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28
Sift confectioner's sugar over the napoleon to form a thick coating.
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29
Heat skewers on stovetop burner until red-hot and brand the sugar with cross hatch marks.
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30
Recommended drink: 1993 Passito di Pantelleria, Nuova Agricoltura
