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.
  • Preheat 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

  • Sprinkle powdered sugar over the cake.

puff pastry napoleon

Puff Pastry Napoleon

Servings: 10
Calories: 836kcal

Ingredients

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

Instructions

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

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.
  • 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.
  • 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.
  • Sprinkle powdered sugar over the cake.

Nutrition

Calories: 836kcal | Carbohydrates: 67g | Protein: 10g | Fat: 59g | Saturated Fat: 22g | Cholesterol: 131mg | Sodium: 271mg | Potassium: 137mg | Fiber: 1g | Sugar: 23g | Vitamin A: 15% | Calcium: 8% | Iron: 15.2%
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