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1
Stir white chocolate in large bowl set over saucepan of barely simmering water until melted and smooth.
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2
Remove from heat.
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3
Bring milk to simmer in heavy medium saucepan.
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4
Whisk milk barely simmering water until melted and smooth.
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5
Remove chocolate from heat.
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6
Bring milk to simmer in heavy medium saucepan.
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7
Whisk milk into chocolate.
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8
Let chocolate mixture cool until just beginning to thicken, stirring occasionally, about 1 hour.
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9
Using electric mixer, beat cream and vanilla in another large bowl until medium-firm peaks form.
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10
Fold whipped cream into chocolate mixture in 3 additions.
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11
Cover and refrigerate.
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12
Preheat oven to 400F.
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13
Line 17x11x1-inch baking sheet with parchment paper.
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14
Roll out 1 pastry sheet on lightly floured surface to 15x12-inch rectangle.
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15
Cut crosswise into three 12x5-inch rectangles.
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16
Repeat rolling and cutting with remaining pastry sheet to make six 12x5-inch pastry rectangles total.
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17
Transfer 2 pastry rectangles to prepared baking sheet, spacing evenly.
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18
Cover remaining pastry rectangles and chill.
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19
Pierce pastry rectangles on baking sheet all over with fork.
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20
Top with second piece of parchment.
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21
Place another 17x11x1-inch baking sheet atop parchment to weigh down pastry rectangles as they cook.
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22
Bake pastries until edges and bottoms are golden, about 10 minutes.
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23
Remove baking sheet and parchment paper from atop pastries.
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24
Turn pastries over.
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25
Continue baking uncovered until bottoms are golden, about 5 minutes longer.
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26
Transfer pastries to rack; cool.
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27
Repeat piercing and baking with remaining 4 pastry rectangles in 2 more batches.
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28
(White chocolate cream and pad pastry rectangles can be prepared 1 day ahead.
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29
Keep cream refrigerated.
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30
Store pastry rectangles airtight at room temperature.)
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31
Place 1 pastry rectangle on work surface.
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32
Spread 1 1/2 cups of chocolate cream over pastry.
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33
Gently toss all berries in large bowl.
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34
Arrange of berries in single layer over chocolate cream.
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35
Place second pastry rectangle atop berries.
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36
Spread 1 cups of chocolate cream atop second pastry rectangle.
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37
Top with of berries.
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38
Top with third pastry rectangle.
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39
Repeat with remaining 3 pastry rectangles, chocolate cream and berries to form second napoleon.
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40
(Can be made 4 hours ahead.
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41
Refrigerate.)
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42
Using serrated knife, cut each pastry crosswise into 10 equal pieces.
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43
Sprinkle powdered sugar over each and serve.
