Napoleons

(1/2 recipe of Puff Pastry)
1. Line two cookie sheets with double thickness of heavy brown paper. Divide pastry into two equal portions. On lightly floured pastry cloth, with covered rolling pin, roll one portion at a time 15-by-6-inch rectangle; chill on cookie sheet ½ hour.
2. Preheat oven to 400 degrees F. Prick pastry well with fork; trim edges with sharp knife. Bake 25-30 min or until pastry is puffed and golden-brown. Remove pastry still on paper to wire rack let cool 5 min. Then remove paper. Cool completely on wire rack.
3. If necessary carefully trim sides with serrated knife to make layers the same size. Split each in half, to make 4 layers in all. Select the evenest layer for top; place puffed side up on wire rack on tray. Place chocolate (1/2 cup semisweet chocolate pieces and 1 tsp shortening) in a small saucepan.
4. Set pan in hot water to melt chocolate; blend in small bowl, combine confectioners’ sugar ( 1 cup sifted) and vanilla (1 tsp vanilla) and almond( ¼ tsp almond extract) with 1 ½ tbs hot water until smooth (if too thick add a little more water.) Pour frosting over top layer; spread evenly.
5. With chocolate mixture in small pastry bag with small writing tip, pipe five lengthwise stripes, 1 inch apart on frosting. To make chevron, pull wooden pick crosswise through chocolate and frosting, at 1-inch intervals; reverse direction each time.
6. Place undecorated layer cut side up on serving tray; spread with a third of pastry cream. Add second layer and a third of pastry cream; repeat. Top with decorated pastry. Refrigerate 1 hour. With sharp knife, cut crosswise into 8-10 servings.