Ingredients

• 1 package of puff pastry, thawed
• 1/4 cup(s) melted butter
• 1 1/4 cup(s) sugar
• 2 Jalapeños, roasted, seeded and diced.
• 5 egg yolks from large eggs
• 3 large lemons, zested and juiced
• 1/4 teaspoon kosher salt
• 4 ounces unsalted butter, cut into slices.
• 2 cups heavy whipping cream
• 1/4 cup maple syrup

Preparation

1. Preheat oven to 400˚F.
2. Roll out your puff pastry sheets onto a sheet pan lined with parchment paper.
3. Brush with 1/4  cup melted butter over the surface of pastry then sprinkle a  1/4 cup sugar over the surface of puff pastry. With a pizza cutter cut puff pastry into even squares.
4. Bake for 12-15 minutes or until pastry is puffed up and slightly browned.
5. Remove and cool before building napoleons.
6. Fill a small pot 1/3 full of water and bring it to a simmer.
7. In a separate metal bowl add the minced roasted jalapeños, egg yolks, sugar, lemon zest, lemon juice and salt together and whisk until mixture has a creamy pale yellow color.
8. Place minced jalapeño, egg yolk, sugar, and lemon mixture onto the pot (double boiler method).
9. Whisk egg mixture until it becomes the consistency of a pancake batter.
10. While still whisking, add in cubed butter a little at a time, making sure butter is completely absorbed before adding the next installment of butter. (Repeat this step until all the butter is incorporated).
11. Turn off heat and whisk mixture vigorously for 1 minute more off the heat. Then place into a cool bowl and place custard in the refrigerator to chill and set up for at least 30 minutes. (Make sure your water in the pot never reaches a boil, keep it at a gentle simmer).
12. While your lemon custard is chilling make the whipped cream by adding the heavy whipping cream and maple syrup together in a bowl and whisk until stiff peaks have formed.
13. Build your napoleon by stacking a piece of cut puff pastry followed by a layer of lemon custard and whipped cream. Repeat this process, you should have 3 pieces of puff pastry stacked with lemon curd and whipped cream between each layer.
14. Serve with a dusting of powdered sugar.