Name: Napoleon Cake
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 8 large egg yolks (112 g.) -; 1/2 c. (56 g.) cornstarch -; 1/2 tsp. kosher salt -; 1 c. (198 g.) granulated sugar, divided -; 4 c. (946 mL) whole milk -; 4 tbsp. (1/2 stick; 57 g.) butter, room temperature -; 4 tsp. vanilla extract -; 2 c. (473 mL) heavy cream -; 2 (1-lb.) boxes puff pastry, thawed -; All-purpose flour, for rolling -; Mixed fresh berries, for serving -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Napoleon Cake

1. 8 large egg yolks (112 g.) -

2. 1/2 c. (56 g.) cornstarch -

3. 1/2 tsp. kosher salt -

4. 1 c. (198 g.) granulated sugar, divided -

5. 4 c. (946 mL) whole milk -

6. 4 tbsp. (1/2 stick; 57 g.) butter, room temperature -

7. 4 tsp. vanilla extract -

8. 2 c. (473 mL) heavy cream -

9. 2 (1-lb.) boxes puff pastry, thawed -

10. All-purpose flour, for rolling -

11. Mixed fresh berries, for serving -

How to cook deliciously - Napoleon Cake

1. Stage

In a large heatproof bowl, whisk egg yolks, cornstarch, salt, and 1/2 cup (99 g.) granulated sugar.

2. Stage

In a medium pot over medium heat, heat milk and remaining 1/2 cup (98 g.) granulated sugar, stirring, until sugar is dissolved and milk is steaming. Whisking constantly, pour half of hot sugar milk into egg mixture. Pour milk-egg mixture into pot and cook over medium heat, stirring constantly, until pastry cream boils and thickens to a pudding-like consistency, 1 to 2 minutes. Cook, stirring, 1 minute more, then remove from heat. Stir in butter and vanilla.

3. Stage

Pour hot pastry cream onto a rimmed baking sheet and cover with plastic wrap, pressing directly onto pastry cream. Refrigerate until cold.

4. Stage

In a large bowl, whisk heavy cream until stiff peaks form. Transfer cold pastry cream to another large bowl and stir until smooth. Stir one-quarter of whipped cream into pastry cream until combined. Using a rubber spatula, carefully fold in remaining whipped cream. Refrigerate pastry cream filling until ready to assemble.

5. Stage

Make Ahead: Pastry cream (without whipped cream folded in) can be made 3 days ahead. Keep chilled.

6. Stage

Preheat oven to 400° and line a rimmed baking sheet with parchment paper. Remove 1 sheet of puff pastry from refrigerator. On a lightly floured surface, roll out to a 13"-by-13" square. Cut square into 2 rectangles, transfer to prepared baking sheet, and prick all over with a fork.

7. Stage

Bake, rotating sheet and flipping pastry halfway through, until deeply browned and crisp, 12 to 15 minutes. Transfer to a wire rack and let cool completely.

8. Stage

Repeat with remaining 3 sheets of puff pastry for a total of 8 pastry rectangles.

9. Stage

Stack 7 puff pastry rectangles on top of one another; set remaining 1 rectangle aside. Using a serrated knife, trim edges so rectangles are a uniform shape; reserve crumbs.

10. Stage

Arrange 1 puff pastry rectangle on a platter. Spread 1 cup pastry cream filling over puff pastry rectangle; top with a second rectangle and spread with 1 cup filling. Repeat layering with 5 remaining rectangles and 5 cups filling. Cover sides of cake with remaining filling.

11. Stage

Loosely cover with plastic wrap and refrigerate cake at least 4 hours or, preferably, up to overnight.

12. Stage

Before serving, crush reserved puff pastry rectangle to fine crumbs, add to reserved crumbs, then press into sides and top of cake. Top with berries.