Creamy Napoleons

Ingredients

• 2 tablespoons cognac 
• 0.5 cup cornstarch divided
• 8  egg yolks 
• 2 tablespoons powdered sugar sifted
• 2 sheets commercial puff pastry thawed
• 0.3 cup currant jelly red
• 0.1 teaspoon salt 
• 2 tablespoons semi-sweet chocolate grated
• 10 ounce strawberries sweetened frozen thawed
• 1.5 cups sugar 
• 1 tablespoon vanilla extract 
• 0.8 cup whipping cream 
• 3 cups milk whole

Equipment

• baking sheet
• sauce pan
• oven
• sieve
• blender

Directions

1. Combine 1 1/2 cups sugar, 1/2 cup cornstarch, and salt.
2. Add milk, stirring well. Cook over medium heat, stirring constantly, until thick. Beat egg yolks until thick and pale. Stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Bring to a boil; cook, stirring constantly, 1 minute or until thick.
3. Remove from heat; stir in vanilla.
4. Let stand at room temperature 30 minutes. Cover and chill.
5. Roll pastry to remove fold lines.
6. Cut into 8 squares.
7. Place on baking sheet; bake at 350 for 15 minutes.
8. Let cool.
9. Cut each square in half horizontally.
10. Place strawberries in an electric blender; cover and process until smooth. Press through a sieve; discard pulp.
11. Combine strawberry puree and remaining 1 tablespoon cornstarch in a saucepan; stir.
12. Add jelly; cook over medium heat until thick. Cook, stirring constantly, 1 minute.
13. Remove from heat; stir in Cognac.
14. Place bottom halves of pastry squares on plates. Fold whipped cream into custard; spoon onto pastry squares. Top with remaining halves.
15. Sprinkle with powdered sugar and chocolate. Spoon strawberry sauce in small circles onto plates; pull a wooden pick through circles.
16. Garnish with berries, if desired.