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Napoleons with Italian Pastry Cream (Pasticciera Cream)

Napoleons with Italian Pastry Cream: Thin layers of puff pastry filled with smooth, silky and gentle Italian Pastry Cream, easily done.

Course Dessert
Cuisine Italian
Keyword Napoleons with Italian Pastry Cream (Pasticciera Cream)
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 16
Author 2pots2cook


  • Ingredients for the bars:
  • Store bought puff pastry, 10 x 14 inches cut to 32 bars
  • 2 Tbsp unsalted butter, melted
  • 3 Tbsp icing sugar
  • Ingredients for Italian Pastry Cream:
  • 3 egg yolks
  • 4 Tbsp sugar
  • 1 Tbsp vanilla extract
  • 9 Tbsp corn starch
  • 2 cups milk
  • 3 Tbsp butter


  1. Preheat the oven to 190° C / 375 F.
  2. Cut the puff pastry into 32 bars.
  3. Cover them with another sheet of baking paper to keep them flat.
  4. Bake the bars for 18 minutes.
  5. While still warm, brush with melted butter and sprinkle with sugar.
  6. Allow to cool.
  7. For the Italian Pastry Cream, mix the egg yolks, sugar, vanilla extract and starch in a small bowl.
  8. Heat the milk in a heavy saucepan over medium heat and add the yolk mixture.
  9. Boil for 1 – 2 mins until thick, stirring constantly.
  10. Put aside, add butter and mix well.
  11. Allow to cool completely, fill a piping bag with the mixture and choose a favourite tip.
  12. Pipe the cream onto 16 of the pastry bars.
  13. Carefully place the other bars over the cream to get 16 bites, pipe more cream on the top, and garnish to taste.
  14. Serve immediately.