Napoleon Cake, also known as “Mille-feuille,” is a classic French dessert made from layers of puff pastry filled with pastry cream or whipped cream. It’s rich, delicate, and absolutely delicious. Here’s a recipe to make a traditional Napoleon Cake at home.
Napoleon Cake Recipe
Ingredients:
- For the Puff Pastry Layers:
- 3 sheets of puff pastry (store-bought or homemade)
- Powdered sugar for dusting
- For the Pastry Cream:
- 2 cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- For Whipped Cream (optional, for lighter texture):
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- For Decoration:
- Crushed puff pastry scraps (optional)
- Powdered sugar or chocolate glaze for topping
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Bake the Puff Pastry Layers:
- Roll out the puff pastry sheets to be slightly thinner if using store-bought. Prick the pastry sheets all over with a fork to prevent them from puffing too much in the oven.
- Place the puff pastry sheets on a baking sheet lined with parchment paper. Bake for about 12-15 minutes or until golden and crisp. Let them cool completely.
- If desired, crush any extra baked puff pastry pieces to use for decorating the cake.
- Prepare the Pastry Cream:
- In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking continuously, until the mixture thickens and comes to a boil.
- Remove from heat and whisk in the butter and vanilla extract. Let the pastry cream cool slightly, then cover with plastic wrap (directly on the surface) and refrigerate until completely cool.
- Prepare Whipped Cream (optional):
- If you want to lighten the pastry cream, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Fold the whipped cream into the chilled pastry cream for a fluffier texture.
- Assemble the Cake:
- Place one layer of puff pastry on a serving platter. Spread a layer of pastry cream (or the whipped cream mixture) evenly over the top.
- Repeat with the second puff pastry layer and more cream.
- Place the third puff pastry layer on top, pressing gently to even out the layers.
- Decorate:
- Optionally, sprinkle the top of the cake with crushed puff pastry scraps for a rustic look.
- Dust with powdered sugar or drizzle with chocolate glaze for a classic Napoleon cake decoration.
- Chill the Cake:
- Let the cake chill in the refrigerator for at least 4-6 hours (or overnight) to allow the layers to set and soften slightly.
- Serve:
- Slice and enjoy the flaky, creamy goodness of the Napoleon Cake!
This cake can be stored in the refrigerator for up to 2 days. It’s a wonderful dessert with the perfect balance of crispy pastry and smooth, velvety cream.