Napoleon - A Creamy Puff Pastry Cake
I absolutely love this cake, and it looks much more difficult to make than it actually is. 9 servings at 392 cal/serving
Total Steps
8
Ingredients
5
Tools Needed
7
Ingredients
- 2 sheets puff pastry (10’’x10’’ (25cm x 25cm))
- 1 cup sugar
- 1 cup flour
- 0.25 gallon milk
- 3 large eggs
Instructions
Step 1
Prepare the dough. Defrost the puff pastry (if needed) and either roll out or cut the sheets to the desired size.
Step 2
Preheat the oven to 400F. Line 2 cookie sheets with parchment paper. Bake each puff pastry sheet for 20 minutes on the middle rack. Rotate the cookie sheet 180 degrees after 10 minutes for even baking. Bake until puffed and light golden brown.
Step 3
Let the puff pastry cool. Cut each baked sheet horizontally into 2 layers, creating 4 thin sheets. Use 3 sheets for the cake layers and the remaining 1 for decorative crumbs, which can be made with your fingers.
Step 4
Prepare the cream: Beat the eggs with the sugar and flour. In a separate saucepan, boil the milk. While the milk warms, gradually temper the egg mixture by pouring about 1/2 cup of warming milk into the egg mix and stirring well. Repeat this tempering process 2-3 more times as the milk approaches boiling temperature to prevent curdling.
Step 5
Once the milk boils, pour the warm egg mixture into the boiling milk, constantly stirring to prevent lumps. Continue stirring on the stove for 3 more minutes, preferably using a hand-held mixer.
Step 6
Remove the cream from heat and let it cool. Spread the cooled cream on the puff pastry sheets, creating alternating layers of puff pastry and cream (3 layers of each type, 6 total).
Step 7
Spread the decorative puff pastry crumbs on top of the upper cream layer.
Step 8
Refrigerate the cake for 2-3 hours or overnight before serving.