So before Sis arrived for her visit, she asked that we try making this new dessert together. Flaky layers of golden puff pastry are layered with pastry cream and dulce de leche in what I'll call a napoleon. I didn't realize this meant I would be making and assembling the dessert while Sis watched and tasted. But that's all right. After all, Sis has her hands full these days.
Look at her adorable peanut! Or, as I call her, My Little Alien. I can't help it, I'm in love with 2-month-old Audrey. She really is a handful. I tried to help, and felt up to my elbows in diapers all week.
Here she was at 3 weeks old, during Chinese New Year, with a hongbao from my dad for his first grandchild. But enough baby love (for now). Let's get back to that pastry.
You can make life much easier by using storebought puff pastry. I've made it before, and it's a pain. Just thaw your storebought pastry on the counter for 40 minutes, prick all over with a fork, and bake. I took the recipe a step further by baking with a rack on top of the pastry, to help with an even rise so it doesn't dome so much in the middle. Then cool the pastry, split horizontally, and fill. Easy!
You do have to make the other components, the pastry cream and the dulce de leche, so you may want to prepare those the day before. I chose a dulce de leche recipe that didn't involve the risk of an exploding can. Now I'm wondering what other combinations of flavors I can use to make different napoleons.
And Sis? She loved the dessert, but has one tip: Serve the rest of the dulce de leche on the side, because you're going to want to pour more on top.