Description
This classic Napoleon Cake recipe features layers of flaky puff pastry filled with a rich and creamy custard-like filling made from eggs, sugar, milk, flour, and butter. Finished with a touch of vanilla and chopped walnuts, this dessert combines texture and flavor for an indulgent treat perfect for special occasions or any time you crave a traditional European pastry.
Ingredients
Scale
Puff Pastry
- 1 lb package of Puff Pastry (Pepperidge Farm brand, thawed according to package instructions)
Cream Filling
- 2 eggs
- 1 cup light brown sugar (or 1/2 cup brown sugar, 1/2 cup white sugar)
- 1/2 cup milk
- 2 Tbsp flour
- 1/2 lb unsalted butter (or 2 sticks unsalted butter, room temperature)
- 1/2 tsp vanilla powder (optional)
Garnish
- 1/2 cup chopped walnuts
Instructions
- Mix Eggs and Sugar: Whisk the eggs and sugar together in a medium saucepan. Be careful not to beat them vigorously—just combine until smooth.
- Add Milk and Flour: Slowly whisk in the milk and flour to the egg and sugar mixture, ensuring there are no lumps, then place the saucepan over medium-low heat.
- Cook the Mixture: Stir the mixture occasionally as it heats. Increase stirring frequency as it thickens to prevent lumps. Continue cooking until the mixture resembles thick pudding, approximately 15 to 17 minutes.
- Cool the Custard: Remove the pot from heat and let the custard cool for 15 to 20 minutes. Meanwhile, prepare the puff pastry by thawing and readying the sheets for assembly.
- Incorporate Butter and Flavor: Once cooled, add the softened butter to the custard and beat the mixture on medium-high speed for a few minutes until smooth and creamy. Stir in the vanilla powder if using.
- Assemble the Cake: Cut the puff pastry into the desired shape and size. Layer the pastry sheets and the cream alternately, spreading the cream generously between the layers. Sprinkle the chopped walnuts between some layers or on top for added texture and flavor.
- Chill to Set: Refrigerate the assembled cake for several hours or overnight to allow the layers to meld and the cream to firm up.
Notes
- For best results, ensure the puff pastry is properly thawed but still cold before baking or assembling.
- The cream thickens best on medium-low heat to avoid curdling the eggs.
- Be careful when mixing the butter into the custard to achieve a smooth, creamy texture without melting the butter excessively.
- This cake benefits from resting in the fridge to let the flavors and textures meld.
- You can substitute walnuts with other nuts like almonds or pistachios depending on your preference.
