Napoleon are made from a puff pastry dough that you roll out into a thin layer, dock it ( punch a bunch of holes)that gets baked till a nice golden brown. Then its gets a liberal sprinkling of powder sugar on the top and tossed back in a hot oven for a minute or two. That creates a whole lot of smoke and the edges get a bit burnt. but its part of the process. This makes a nice shiny sheen and the edges get trimmed. Next you cut 3 equal long sheets of yummy glistening, crunchy Caramelized puff pastry. Next you pipe Vanilla pastry cream on the top of the first layer of Caramelized puff pastry then add another puff pastry and repeat for a total of 3 sheets of puff and 2 layers pastry cream. You can leave it like that or do like we did and top it with a liquid fondant ( kind of like royal icing) then pipe lines of melted chocolate. then using the back of a knife you score it twords you to make the herringbone like pattern. **Caramelized puff pastry** Turn the convection oven to 500F Roll out the puff to 1mm Bake it for 20 minutes in the deck oven Add a sheet pan with parchment on the top Bake for an extra 15-20 mins (until done) Sprinkle with powder sugar Caramelize in the convection oven (30 to 60 snd)