Napoleon cake

Here’s a classic recipe for a Napoleon Cake (also known as Mille-Feuille):

Ingredients:

For the Pastry:

• 1 package (17.3 oz) frozen puff pastry sheets (2 sheets), thawed

For the Cream Filling:

• 2 cups (480ml) whole milk
• ½ cup (100g) granulated sugar
• ¼ cup (30g) cornstarch
• 4 large egg yolks
• 4 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 tbsp brandy or rum (optional)

For the Icing:

• 1 cup (120g) powdered sugar
• 2-3 tbsp milk or cream
• 1 tsp vanilla extract

Instructions:

Prepare the Pastry:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. Roll Out Puff Pastry: On a lightly floured surface, roll out each puff pastry sheet to about 1/8 inch thick. Trim to a rectangle if needed to fit your baking sheets.
3. Bake Pastry: Place the rolled-out pastry on the prepared baking sheets. Prick all over with a fork to prevent puffing too much. Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy. Remove from the oven and let cool completely.

Prepare the Cream Filling:

1. Heat Milk: In a medium saucepan, heat the milk over medium heat until it is almost boiling.
2. Whisk Egg Yolks: In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
3. Temper Egg Mixture: Slowly pour a small amount of the hot milk into the egg mixture, whisking constantly to temper the eggs. Then, slowly whisk the tempered egg mixture back into the saucepan with the remaining milk.
4. Cook Cream: Cook over medium heat, whisking constantly, until the mixture thickens and starts to boil. Continue to cook for 1-2 minutes after it starts to boil. Remove from heat and stir in the butter and vanilla extract. Add brandy or rum if using.
5. Cool Cream: Transfer the cream to a bowl, cover with plastic wrap (press the wrap directly onto the surface of the cream to prevent a skin from forming), and let it cool to room temperature.

Assemble the Cake:

1. Layer Pastry and Cream: Once the pastry and cream are cool, cut the pastry sheets to fit your desired cake size (usually 8×8 inches or similar). Place one layer of pastry on a serving plate. Spread with a third of the cream filling.
2. Add Layers: Place another layer of pastry on top of the cream, then spread with another third of the cream. Repeat with the final layer of pastry and the remaining cream.
3. Chill: Refrigerate the assembled cake for at least 2 hours, or preferably overnight, to allow the layers to set and the flavors to meld.

Prepare the Icing:

1. Mix Icing: In a bowl, mix the powdered sugar, milk or cream, and vanilla extract until smooth and thick enough to spread.
2. Ice Cake: Spread the icing over the top layer of the cake. Optionally, you can use a fork to create a decorative pattern on the icing.

Serve:

• Slice and serve the Napoleon Cake chilled. Enjoy!

This classic Napoleon Cake is a delicious, elegant dessert that’s perfect for special occasions or a delightful treat!