Napoleons are my favourite quick dessert to put together. You can select fillings at free will and decorate the as you want. I like to make my own puff pastry and store it in my fridge but you are welcome to use store bought puff pastry.
1 package or sheet of puff pastry
1 cup heavy cream
1 tsp vanilla extract
2 Tbsp icing sugar
1/4 cup chopped chocolate (dark preferable) + a bit for the top
Nuts of choice - optional
Royal icing for the top
Preheat oven to 400°F. Line baking sheet with parchment paper.
Roll out puff pastry until 1 cm thick and cut into 6 rectangles. Place onto the sheet and bake for 15 minutes, until lightly golden and puffed.
Whip the heavy cream, vanilla extract and icing sugar until you get whipped cream. Melt the chocolate on a double boiler or over saucepan of simmering water. Fold the melted chocolate into the whipped cream, very gently. And, there you have it, chocolate mousse.
Smooth the chocolate mousse on to the puff pastry and top with nuts. Place the top puff pastry on top and push down to flatten out the mousse a bit.
Prepare your royal icing with a bit of water mixed in. The consistency shouldn't be too runny.
On top of your napoleon, spread a thin layer of royal icing. Pipe straight lines of melted chocolate across the pastry. Use a toothpick to drag straight lines through the chocolate, perpendicular to the lines.