Scrape seeds from the vanilla bean and add seeds and pod to milk.
Bring to a simmer over medium heat.
Remove pan from heat, cover, and set aside to steep for 1 hour.
Strain milk into a bowl, discarding the pod.
Return milk to the saucepan and bring to a simmer over medium heat.
Meanwhile, beat egg yolks, 10 tbsp. of granulated sugar, and cornstarch together in a mixing bowl with an electric mixer on medium speed until pale yellow and thick, about 3-5 minutes.
Gradually add 1 cup of the hot milk to the egg yolk mixture, whisking constantly.
Then gradually add the egg yolk-milk mixture back into the hot milk in the saucepan.
Cook over medium heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of a spoon, about 5 minutes.
Transfer to a medium bowl and stir constantly until very warm (about 125°F on an instant-read thermometer), 5-10 minutes.
Add butter, 1 tbsp. at a time, whisking well after each addition.
Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming and refrigerate until ready to use.
Prepare the Puff Pastry:
Preheat oven to 375°F (190°C).
Place 1 sheet of puff pastry on a parchment paper-lined baking sheet, cover with another sheet of parchment, and refrigerate until chilled, 20-30 minutes.
Put another baking sheet directly on top of the parchment-covered pastry to weight it down.
Bake until the pastry begins to turn brown, about 10-15 minutes.
Remove the top baking sheet and parchment paper.
Sprinkle the pastry with 1 tbsp. granulated sugar, then bake, uncovered, until golden brown, about 6-8 minutes more.
Transfer to a clean surface and remove the parchment from the bottom.
Set aside to cool.
Repeat the process with the remaining sheet of puff pastry and 1 tbsp. sugar.
Using a serrated knife, cut each pastry sheet into twelve 4" x 2" rectangles, making 24 rectangles in total.
Assemble the Napoleons:
Spoon 2 tbsp. of the pastry cream down the center of each sugared side of 8 pastry rectangles and stack another pastry rectangle on top.
Repeat the process with the remaining pastry cream and pastry rectangles.
Sift confectioners' sugar over the assembled napoleons.
Notes / Tips / Wine Advice:
Wine Pairing:Pair these Napoleons with a sweet dessert wine like a Sauternes or a late harvest Riesling.