Classic Napoleon Cake Dessert (Print Version)
# Ingredients:
01 -
2 sheets puff pastry (store-bought or homemade)
02 -
Flour, for dusting
03 -
500 ml (2 cups) whole milk
04 -
120 g (½ cup) sugar
05 -
4 egg yolks
06 -
40 g (⅓ cup) cornstarch
07 -
2 tbsp unsalted butter
08 -
1 tsp vanilla extract
09 -
200 ml (¾ cup) heavy cream (whipped, for folding in)
10 -
150 g (1 cup) fresh raspberries (optional)
11 -
Crumble baked puff pastry scraps (for coating sides)
12 -
Powdered sugar (for dusting)
# Instructions:
01 -
Preheat oven to 200°C (400°F). Roll puff pastry sheets slightly thinner on a floured surface. Cut into even rectangles (about 9×13 inches if full-sized).
02 -
Prick all over with a fork to prevent puffing. Place on a baking sheet lined with parchment. Bake for 12–15 minutes until golden and crisp.
03 -
Cool completely, then trim edges for neat layers. Save scraps for crumbling later.
04 -
Heat milk in a saucepan until just steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour hot milk into the egg mixture while whisking.
05 -
Return mixture to the saucepan and cook over medium heat until thick. Remove from heat, stir in butter and vanilla. Cover with plastic wrap touching the surface and let cool completely.
06 -
Once cooled, fold in whipped cream for a lighter texture.
07 -
Place one pastry sheet on a serving tray. Spread a thick layer of pastry cream and add raspberries across the cream layer. Place a second pastry sheet on top and repeat with cream and raspberries. Continue layering until all sheets are used (typically 3–4 layers).
08 -
Spread remaining cream on top and sides. Crush reserved pastry scraps and press crumbs onto the sides of the cake. Decorate the top with raspberries and a dusting of powdered sugar.
09 -
Chill the assembled cake for at least 4 hours (preferably overnight) to allow layers to soften and flavors to meld.