Napoleon ~ Mille-feuille

Heat oven to 400°F and position rack in the center of the oven.    You will require 2 baking trays of the same size and 2 pieces of parchment paper.

Cut the thawed pastry dough along the fold lines into 3 equal sized pieces.  Prick the top of the pasties all over with a fork.   Place the dough on a parchment lined sheet.   Cover the dough with another piece of parchment and then the second tray, this will keep the pastry from puffing.  Bake for 15 to 20 minutes.  The dough should be only slightly puffed and the tops lightly golden.   Place on a wire rack to completely cool.

Using a hand mixer on high speed beat the instant pudding with the milk and Frangelico until stiff peaks form. (If you prefer no alcohol replace Frangelico with milk). Set the pastry crème in the fridge while the pasteries cool and you make the icing and decorate the top.

Sift the powdered sugar into a small mixing bowl to remove any lumps.  Add the corn syrup, melted butter, and 2 tablespoons of milk.   Stir well.

Transfer about ¼ of the icing into a separate small bowl then sift the cocoa powder into this amount.   Add more milk in small amounts at a time to both the white and the chocolate icing until you have a honey-like consistency that will flow smooth but that is not runny.

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