Napoleon Cake Recipe

Napoleon cake is a luxurious dessert made from layers of flaky puff pastry and silky pastry cream. It’s a beloved Russian and French classic, often enjoyed chilled and dusted with powdered sugar or pastry crumbs.

Ingredients

• For the Pastry:
• 3 sheets puff pastry, thawed
• Extra pastry for crumbs (optional)
• For the Pastry Cream:
• 3 cups whole milk
• 4 egg yolks
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• Optional Topping:
• Powdered sugar or crumbled pastry

Directions

1. 1. Prepare the Pastry:
2. Roll out the puff pastry sheets (if using store-bought, you’ll need 3) and trim to even rectangles.
3. Prick all over with a fork and bake at 400°F (200°C) for 12–15 minutes until golden brown.
4. Cool and carefully trim edges for even layers. Reserve pastry scraps for topping.
5. 2. Make the Pastry Cream:
6. In a saucepan, heat 3 cups milk until warm.
7. In a bowl, whisk 4 egg yolks, 3/4 cup sugar, and 1/4 cup cornstarch until smooth.
8. Slowly pour warm milk into the egg mixture while whisking.
9. Return mixture to the pan and cook over medium heat, stirring constantly, until thickened.
10. Remove from heat, stir in 1 tsp vanilla extract and 2 tbsp butter until smooth.
11. Cool with plastic wrap pressed to the surface to prevent skin from forming.
12. 3. Assemble the Cake:
13. Place the first puff pastry layer on a tray.
14. Spread a generous amount of pastry cream.
15. Repeat with all layers, finishing with a pastry layer on top.
16. Crumble reserved scraps and sprinkle over the top or use powdered sugar.
17. 4. Chill:
18. Refrigerate for at least 4 hours or overnight to allow the cream to soak into the pastry slightly.
19. 5. Serve:
20. Slice with a serrated knife for clean layers. Best served chilled.