I have made napoleons before in high school. We did not make out own puff pastry dough and we used pastry cream instead of diplomat cream. We also added thin slices of strawberries in between the layers. This way seemed a bit more difficult due to the fact that our diplomat cream was not setting and because it had to stay in the freezer. We baked a larger piece of puff pastry dough and cut it into three same size smaller pieces. Then piped the diplomat cream in between and put it in the freezer as we prepared the fondant and chocolate. When we poured the fondant onto the pastry it started to set before we even had a chance to spread it out. We then piped the melted chocolate lengthwise and tried to feather it as quick as possible.