Napoleon

Thaw the puff pastry according to package instructions

Lining two baking sheets with parchment paper

Unroll the puff pastry on a flat surface and cut it into three 10x30cm rectangles

Assemble the rectangles, cutting them in half lengthwise, then cutting each half into six pieces

Poke holes in the pastry with a fork and bake at 220°C for 20 minutes or until golden brown

Remove from oven and carefully transfer to a wire rack to cool

Prepare the filling

In a saucepan, combine the confectioner's sugar, cornstarch, and salt

Add the heavy cream slowly, whisking constantly

Bring mixture to a boil over medium heat, stirring constantly, until thickened and bubbly

Let stand for 1 minute before adding to the eggs

Warm the egg mixture slightly by returning it to the saucepan and heating over low heat

Remove from heat and stir in vanilla extract

Transfer mixture to a bowl, cover with plastic wrap pressed onto surface of creme, and let cool

Prepare the topping

In a bowl, combine the confectioner's sugar and vanilla extract

Add boiling water slowly, whisking constantly until thickened and smooth. Reserve

Melt chocolate in a double boiler and reserve

With a fork, separate each pastry rectangle into two or three layers

Assemble each Napoleon by layering pastry, filling, and creme, ending with a layer of pastry

Top with reserved topping

Dip the top edge of a fork into melted chocolate and decorate with parallel lines

Serve.