This was a traditional napoleon, or mille feuille, as they are called in France. It is layers of puff pastry and lightened pastry cream topped with fondant. I didn't have the easiest time putting the finishing touches on. You see, my puff pastry was really good and light and flakey. This, unfortunately, makes it difficult to spread fondant on without flaking off some of the top, which I did. By the time I finished fixing that, the fondant was too firm to make the chevron pattern come out properly. So you could see the drag marks from the back of the knife. Not that this is terribly, it's just the fondant is supposed to be liquid enough to fill them in. Ah well, the taste was not impacted by the slightly messy top, and it was certainly better for the better puff pastry. Overall, while not as perfect as the chocolate napoleon (though really there isn't any chocolate in this one, so it probably isn't a fair comparison), it is still pretty darn great.
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