Puff Pastry Napoleon Layered Cake with Custard Cream (Mille-Feuille)

This Napoleon features layers of crispy, flaky puff pastry Napoleon with a delicious vanilla custard pastry cream in between. It’s a surefire way to wow your guests.

puff pastry napoleon

Can we all agree that textured desserts make the best desserts? All things flaky, crispy, and crunchy should be in a league of their own. Especially if they also include a delicious, velvety smooth pastry cream.

And this Napoleon dessert is nothing less. It is one of my favorite desserts. I dream of leftovers even before I begin making this dish because I love having a slice for breakfast, a slice in the middle of the day, or even as a late-night guilty pleasure. This puff pastry Napoleon satisfies all my sweet tooth cravings. 

It’s everything I want in a dessert. Rich but delicate. Sweet but not overbearingly sugary. And filled with a delicious vanilla pastry cream. Pastry cream that I would eat directly from the bowl. Pastry cream that I would slather on everything if I could. The obsession is real, folks. 

The History Behind the Napoleon Dessert

Napoleon is a classic French dessert also known as mille-feuille – which translates to “a thousand leaves.” It was brought over to Russia in the late 19th century and is traditionally baked during festivities. 

I, personally, don’t need any excuse to make this dessert. I’m perfectly content with having it on an unordinary day like Wednesday. 

Let me know in the comments below how your Napoleon turned out! 

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 Tbsp flour
  • 1 tsp of vanilla
  • 1 cup of softened unsalted butter (2 sticks)

puff pastry napoleon

How to make Puff Pastry Napoleon:

  • Defrost the 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:
  • Prepare a double boiler, (take small pot and fill it with water. Heat it up  and place a bowl on top).

puff pastry napoleon

  • Warm-up 1 1/2 cup of milk in a medium bowl. 
  • 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 it 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 Tablespoon 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 the puff pastry sheets and cream.

puff pastry napoleon

  • Sprinkle powdered sugar over the cake.

puff pastry napoleon

Other desserts you’ll love:

Equipment I Used

Puff Pastry Napoleon

Puff Pastry Napoleon

Course Dessert
Cuisine Russian
Servings 10
Calories 837 kcal

Ingredients
  

  • 4 sheets puff pastry (or 2 sheets divided in half, for small cake)
  • 4 egg yolks
  • 2 cups milk
  • 1 cup sugar
  • 1 Tbsp flour
  • 1 tsp vanilla
  • 1 cup unsalted butter softened

Instructions
 

  • Defrost puff pastry sheet, if you haven’t already.
  • Preheat oven to 350F.
  • Roll the sheets and put on a baking sheet, individually.
    Puff Pastry Napoleon
  • 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

Nutrition

Nutrition Facts
Puff Pastry Napoleon
Amount Per Serving
Calories 837 Calories from Fat 531
% Daily Value*
Fat 59g91%
Saturated Fat 23g144%
Cholesterol 132mg44%
Sodium 271mg12%
Potassium 137mg4%
Carbohydrates 67g22%
Fiber 1g4%
Sugar 23g26%
Protein 10g20%
Vitamin A 750IU15%
Calcium 80mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword appetizer, buttermilk, cake, dessert, easy recipe, eggs, napoleon, puff pastry, russian cake, russian dessert, vanilla
Tried this recipe?Let us know in the comments how it was!
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