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Napoleones
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Napoleones are the pastry pride of Bacolod and Negros Occidental, the sugar island of the Philippines, where cane haciendas funded a baking tradition from the 19th century onward that few regions can match. Each piece is a puff-pastry square filled with a thick egg-yolk custard and topped with a white sugar glaze. The name nods to the French napoleon (mille-feuille), adapted to local taste by Bacolod bakeries that made it the city's must-buy souvenir.
Ingredients
- 500 g puff pastry (2 sheets)
- 6 egg yolks
- 400 ml whole milk
- 120 g white sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 150 g powdered sugar with 2 tbsp water for the glaze
250–320 kcal per typical serving.
per piece of about 60 g of pastry, yolk custard and glaze (estimated from the typical recipe)
How it is made
- Bake the puff pastry sheets at 200 °C for about 15 minutes until golden; cool and cut into 5 cm squares.
- Whisk the yolks with sugar and cornstarch; heat the milk and combine into a thick custard.
- Flavor the custard with vanilla and chill, covered with plastic wrap.
- Assemble each square: pastry, a generous layer of custard, pastry.
- Top with the powdered-sugar glaze and let it set before serving.