Puff Pastry Napoleon

puff pastry napoleon

Ingredients

  • 4 sheets of puff pastry (or 2 sheets and divide in half, for small cake)
  • 4 egg yolks
  • 2 cups of milk
  • 1 cup of sugar
  • 1 Tablespoon flour
  • 1 teaspoon of vanilla
  • 1 cup of softened unsalted butter (2 sticks)

puff pastry napoleon

Directions: 

  • Defrost puff pastry sheet, if you haven’t already.
  • Pre heat oven to 350F.
  • Roll the sheets and put on a baking sheet, individually. Bake for 10-15 minutes.

puff pastry napoleon

  • While the puff pastry sheets bake, make the cream:
  • In a double boiler, (take small pot and fill it with water. Heat it up  and put a bowl on top.

puff pastry napoleon

  • In the bowl, warm up 1 1/2 cup of milk.
  • In a separate bowl mix together 1 cup of sugar, 1 teaspoon of vanilla, 1 Tablespoon of flour, and 1/2 cup of milk. Add to the warmed milk. Whisk  in 4 egg yolks very fast.
  • Stir occasionally and let it cook till thickened. Set it aside or put in the refrigerator to cool down.
  • With a hand mixer, beat 2 sticks of softened unsalted butter (1 cup) until smooth and no clumps.
  • To the butter add the cooled cream (1 Tablespoons at a time) beating on low speed.

puff pastry napoleon

  •  Put the cake together! Spread the cream on a baked puff pastry sheet, top with another puff pastry sheet and spread more cream, repeat with the rest of puff pastry sheets and cream.

puff pastry napoleon

  • On top of cake you can sprinkle with powdered sugar.

puff pastry napoleon

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