Save for Tony Parker and the Michelin Man, Ludo Lefebvre might just be the most famous Frenchman in America today. As a judge/mentor on ABC’s cooking competition show The Taste, he’s known for challenging upstart cooks with a razor-sharp palate — and for his thick-as-Matelote-stew Bourgogne accent. But in food-world circles he’s best known for running successful Los Angeles restaurants, the impossible-to-book Trois Mec and the new, walk-in-only Petit Trois. Here, a recipe from his first book, Crave, which has recently been reprinted.

There are all kinds of reasons to love Napoleons, but at the top of my list are their flaky texture and the sound they make when you saw into them with a knife (not to mention the delicate crunch when you bite into those multiple layers of puff pastry). A little bourbon and vanilla adds character to the usual crème pâtissière.

Reprinted with permission from Crave