Napoleon Cake


– 1 package (about 17.3 ounces) frozen puff pastry, thawed – 2 cups whole milk – 4 large egg yolk – 1/2 cup granulated sugar


– 1/4 cup cornstarch – 1 teaspoon vanilla extract – Powdered sugar, for dusting

Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.  Roll out puff pastry to 1/8 inch thickness, cut into rectangles, and prick with a fork. 

Bake for 15-20 minutes until golden brown; let cool.  Heat milk in a saucepan until simmering. 

Whisk egg yolks, sugar, and cornstarch in a bowl.  Slowly pour hot milk into egg mixture, whisking constantly. 

Return mixture to saucepan, cook until thickened; stir in vanilla.  Cover pastry cream with plastic wrap, chill. 

Assemble cake with pastry cream between layers.  Dust with powdered sugar, chill for 1-2 hours before serving. 


Stay Updated