Chartreuse Napoleons

You will need two 17 x 10¼-inch jelly-roll pans and parchment paper.

For best organization and serving texture have the pastry and cream deep chilled and make the chocolate curls ahead of time. Garnish and finish the napoleons 1 hour before serving them; keep them in a very cold or air-conditioned room no more than 1 hour. If the pastries have to wait more than an hour, refrigerate them but expect them to lose some of their crispness as they absorb moisture.