I remember the first time my mother brought home napoleones from Bacolod. I was ten then and my idea of a good dessert meant ice cream on cake smothered in caramel. The layers of puff pastry blanketed in a silky glaze somehow won me over. Within it was a golden pastry cream and immediately these amber jewels became a turning point in my appreciation of food. It was the beginning of a love for more subtle, mature desserts that didn’t consist of store-bought, dismal cake.
After this year’s preoccupation with over-the-top anything, going back to subtlety may be the next step. Milkshakes with a natural disaster of sugar on it is the 2016 equivalent of the ice cream and cake combo of my childhood, and I desperately need a break from the complication. Why not bring my memory of napoleones into the new age?
We’re adding matcha to build off of the subtle flavors of the French inspired, Spanish imported dessert. The green tea adds earthiness and bitterness to the sugary treat, but still retains the signature light finish of the napoleones. Sometimes, the best things are the ones left bare.
Yield: 12 Servings
Time: 45 minutes (15 min Prep / 30 min cooking)
Ingredients: Matcha Custard
- ½ cup butter
- 2 cups evaporated milk
- 5 yolks
- ⅔ cup sugar
- ⅓ cup flour
- 2–3 tbsp green tea powder
Ingredients: Sugar Glaze
- 2 cups confectioners’ sugar
- 1 tbsp vanilla extract
- 2½ tbsp hot water
- 4 sheets puff pastry
Procedure: Matcha Custard
- In a saucepan, combine ingredients for the custard.
- Cook the mixture in low heat stirring constantly to prevent scorching.
- Once the mixture has thickened, remove from the heat and transfer to a bowl.
- Cover the top with plastic so it doesn’t form a skin on top.
Procedure: Sugar Glaze
In a mixing bowl, put in the confectioners’ sugar and vanilla. Add water until desired consistency.
Procedure: Puff Pastry
- Pre-heat the oven to 425°F.
- Cut the pastry into a pair of squares, then cut another small window square and put on top of one.
- Transfer in a greased baking tray and bake for 10–15 minutes.
- Let the pastry cool down and fill the insides with the custard.
- Cover with the top part of the pastry and glaze with sugar mixture.