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To prepare pastry. Sprinkle sugar on work surface and lay pastry sheet down. Sprinkle more sugar on top and roll pastry out to 9 x 12. Put pastry on a sheet pan and put in the freezer for 20 minutes to rest. Remove pastry and cut into 12 - 4 x 2 1/2 inch pieces. Put six pieces on each of two pans and prick the entire surface with a fork. Put back in the fridge to firm up if necessary. Heat oven to 375 degrees. Bake with an upside down cooling rack on top to keep the pastry from rising too fast. Remove the cooling rack after 7 minutes, bake for another 3-5 minutes. Watch carefully so the bottoms don’t burn. Split each piece in half horizontally.
To prepare pastry cream, put milk and half of the sugar in a sauce pan. Heat to just before boiling. Separately, put egg yolks and remaining sugar in a bowl and whisk together. Add flour and cornstarch. Rapidly whisk one third of the hot milk into the egg mixture and then the rest. Pour back into the pan and heat until it thickens. Transfer to a bowl and add vanilla and teaspoon of Grand Marnier if desired. Lay plastic wrap or wax paper directly on the surface to avoid skim from forming. Refrigerate until cold.
Add powdered sugar and vanilla to Lamers Dairy Dairyland’s Best heavy whipping cream and whip.
Add one third of whipped cream to cold pastry cream and incorporate, and then add the rest.
To assemble Napoleons, put one piece of pastry down. Spread some pastry cream mixture on top, then strawberries, then another piece of pastry, then pastry cream, then strawberries and one more piece of pastry. Dust with powdered sugar. Serve immediately.