Print

Maple Cream Napoleons with Inverse Puff Pastry Recipe

Print Recipe

★★★★★

4.8 from 111 reviews

Maple Cream Napoleons with Inverse Puff Pastry are elegant layered pastries featuring a flaky, buttery inverse puff pastry filled with a rich and creamy maple-flavored custard. This recipe involves making and laminating a unique dough with a high butter content, then baking it flat under weights to create delicate, crisp layers that are then assembled with smooth maple pastry cream for a sophisticated dessert perfect for special occasions or indulgent treats.

Ingredients

Scale

Dough

  • 7/8 cup (199g) water
  • 2 teaspoons table salt
  • 3 cups (360g) King Arthur Unbleached All-Purpose Flour
  • 4 tablespoons (57g) unsalted butter, softened

Butter Block

  • 36 tablespoons (510g) unsalted butter, at cool room temperature, cut in 1” chunks
  • scant 2 cups (227g) King Arthur Unbleached Cake Flour

Maple Cream Filling

  • 3 cups (680g) whole milk, divided
  • 1/2 cup (78g) maple sugar
  • 1/4 teaspoon table salt
  • 1/4 cup (28g) cornstarch
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 4 large egg yolks
  • 4 tablespoons (57g) butter
  • 2 teaspoons King Arthur Pure Vanilla Extract

Additional

  • 1/2 cup (99g) granulated sugar, for caramelized sugar drops (optional garnish)

Instructions

  1. Make the dough: In a stand mixer bowl fitted with the dough hook, combine water, salt, all-purpose flour, and softened butter. Mix on speed 2 until the dough just comes together, about 5 minutes. Expect a rough and chunky dough; this is normal.
  2. Shape and chill dough: Transfer dough to a parchment-lined baking sheet and shape into a rough 8” x 6” rectangle. Cover securely and refrigerate for at least 1 hour.
  3. Prepare the butter block: In a separate stand mixer bowl fitted with the paddle attachment, mix the room temperature butter chunks with cake flour until smooth and paste-like.
  4. Shape butter block: Transfer butter mixture to parchment paper, top with second parchment, and roll into an 8 1/2” x 12 1/2” rectangle. Chill 10 minutes to firm, then trim edges to form a perfect rectangle.
  5. Firm butter block: Refrigerate butter block about 30 minutes until cold but pliable—firm enough to handle but won’t break when bent.
  6. Laminate dough with butter block: On a lightly floured surface, place butter block and position chilled dough on its lower half. Fold top half of butter block over dough, pressing edges to seal.
  7. First roll and fold: Turn dough 90º and roll into a 10” x 16” rectangle. Fold into thirds (letter fold). Turn 90º, roll again to same size, and fold again.
  8. Chill after folds: Wrap dough in plastic and refrigerate 1 hour. Repeat rolling and folding process twice more.
  9. Final chill: Cover and refrigerate dough for at least 2 hours or overnight before use.
  10. Use or freeze dough: Use dough immediately for your pastries or freeze well wrapped for up to 1 month.
  11. Make maple cream filling: In a medium saucepan, combine 2 1/2 cups milk, maple sugar, and salt. Bring to a simmer over medium heat, stirring to dissolve sugar. In a bowl, whisk cornstarch, flour, egg yolks with remaining 1/2 cup milk.
  12. Temper and thicken filling: Gradually whisk hot milk into yolk mixture, then strain back into saucepan. Boil, stirring constantly, until thickened and boiling bubbles reach center.
  13. Cool cream: Remove from heat, strain into a bowl over ice water. Stir in butter and vanilla extract until smooth.
  14. Prevent skin on cream: Rub butter over cream surface and cover with plastic wrap touching the cream. Refrigerate until cool.
  15. Preheat oven: Set oven to 375°F with rack in middle.
  16. Prepare pastry for baking: Portion about one-third of dough. Roll into 1/8” thick rectangle (11” x 16”) and place on parchment-lined half-sheet pan.
  17. Weigh down pastry: Cover pastry with parchment, place a second half-sheet pan on top, and weigh down with heavy oven-safe objects to keep pastry flat.
  18. Bake with weights: Bake 20 minutes, then remove weights, top pan, and parchment. Continue baking until deep golden, 10-20 minutes more. Cool on pan, trim edges.
  19. Cut pastry: Cut pastry rectangle in half crosswise into two 10” x 7 1/2” pieces. Then cut each half into five approx 2” x 7 1/2” strips.
  20. Assemble napoleons: Place five strips on work surface. Pipe chilled maple cream onto strips, then layer remaining strips on top and pipe remaining cream.
  21. Make caramelized sugar drops (optional): Melt granulated sugar in heavy saucepan until starting to color. Drop half-teaspoonfuls onto parchment; sugar will darken as it cools to create decorative drops.
  22. Serve and store: Serve napoleons immediately or chill briefly. Store leftovers wrapped in refrigerator up to 24 hours; best assembled just before serving, though dough and cream can be made days ahead.

Notes

  • The inverse puff pastry is baked flat under weights to produce a crisp, flaky texture without excessive puffing.
  • Butter temperature is critical when preparing the butter block to ensure proper lamination and prevent breaking or melting.
  • Maple sugar enhances the custard’s flavor, but maple syrup can be substituted if necessary.
  • Use whole milk for the best richness in pastry cream, but 2% milk can be used with slightly less creaminess.
  • Assembly is best done just before serving to maintain pastry crispness.
  • Leftover pastry cream and pastry dough freeze well but napoleons should be assembled fresh.
  • Caramelized sugar drops add an elegant decorative touch but are optional.

Keywords: napoleons, inverse puff pastry, maple cream, laminated dough, maple pastry cream, layered dessert, flaky pastry

Find it online: https://thefoodrecipe.com/maple-cream-napoleons-with-inverse-puff-pastry-recipe/