Don’t be discouraged if your napoleon doesn’t cut neatly into serving pieces; even if it’s slightly flattened, each bite will still be delicious. To pipe the white chocolate, you’ll need a piping cone made from parchment paper.

　　

Ingredients

serves 6

　　All-purpose flour, for the work surface

　　1 3/4 pounds Puff Pastry dough (page 653) or Quick Puff Pastry (page 654)

　　1/3 cup heavy cream

　　2 1/2 ounces dark semisweet chocolate, coarsely chopped (about 1/3 cup)

　　1/2 teaspoon corn syrup

　　1/4 ounce white chocolate, chopped (about 1 tablespoon)

　　4 cups Pastry Cream (page 655)

　　

Step 1

Lightly flour a clean work surface. Using a rolling pin, gently roll out the dough into a 16 × 18-inch rectangle about 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp knife, cut the rectangle crosswise into thirds (6 × 16 inches). Transfer to a baking sheet; pierce the dough all over with a fork. Cover with plastic wrap; place in the refrigerator 1 hour.

　　

Step 2

Preheat the oven to 425°F. Transfer the uncovered pastry strips to the oven; bake until they are puffed and golden all over, about 14 minutes. Set a baking sheet directly on the pastry strips, and continue baking until the pastry is cooked through and well browned, about 6 minutes. Remove the top baking sheet; bake 4 minutes more. Transfer to a wire rack to cool completely. Using a serrated knife, trim each strip to 4 1/4 × 12 inches.

　　

Step 3

Make the glaze: In a small saucepan, bring the heavy cream just to a boil. Place the dark chocolate in a bowl, and pour hot cream over the chocolate; whisk until the chocolate is melted and the mixture is combined. Whisk in the corn syrup. Strain through a fine mesh sieve into a clean bowl.

　　

Step 4

Place the white chocolate in a medium heatproof bowl set over a pan of simmering water. Whisk until the chocolate is melted; let cool.

　　

Step 5

Using an offset spatula, spread the dark chocolate glaze over 19 side of the flattest puff pastry strip, making sure to coat the entire surface. Place the white chocolate in a piping cone; pipe thin lines 3/4 inch apart across the width of the chocolate-coated strip. To create the distinctive flourish, gently drag the tip of a paring knife or a skewer lengthwise through both coatings, in lines perpendicular to the white chocolate lines. Begin at one of the short ends, and make each line 3/4 inch apart. Alternate the direction each time.

　　

Step 6

Place 1 of the unglazed puff pastry strips on a serving tray. Spread half the pastry cream over the top, leaving a 1/2-inch border all around. Top with the remaining unglazed pastry strip; press down gently, and repeat with the remaining pastry cream. Top with a glazed pastry strip. Transfer to the refrigerator, and chill 30 minutes, uncovered. Using a long serrated knife, cut into 6 pieces, and serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.