Napoleon cake

Here is a classic Napoleon cake (also known as Mille-Feuille style Napoleon) with detailed, step-by-step directions for a crisp, creamy result.

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Napoleon Cake

Ingredients

Puff Pastry Layers

• 2 sheets puff pastry (store-bought, thawed)
  or
• Homemade puff pastry if preferred

Custard Cream (Classic)

• 4 cups whole milk
• 1 cup granulated sugar
• 4 large eggs
• 6 tablespoons cornstarch
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter

Topping

• Powdered sugar
• Crushed puff pastry crumbs

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Step-by-Step Directions

Step 1: Bake the puff pastry

1. Preheat oven to 400°F (200°C).
2. Line two baking sheets with parchment paper.
3. Place puff pastry sheets on baking sheets.
4. Prick all over with a fork to prevent excessive puffing.
5. Place another parchment sheet on top and a second baking tray to keep layers flat.
6. Bake for 15–20 minutes until golden.
7. Remove top tray and parchment, then bake 5 more minutes until crisp.
8. Cool completely.
9. Cut each sheet into equal rectangles or squares.

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Step 2: Make the custard cream

1. Heat milk in a saucepan over medium heat until steaming (do not boil).
2. In a bowl, whisk eggs and sugar until pale.
3. Add cornstarch and whisk until smooth.
4. Slowly pour hot milk into egg mixture while whisking continuously.
5. Return mixture to saucepan.
6. Cook over medium heat, whisking constantly, until thickened.
7. Remove from heat.
8. Stir in vanilla and butter.
9. Cover custard with plastic wrap touching the surface.
10. Cool completely, then refrigerate 1–2 hours.

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Step 3: Assemble the cake

1. Place one pastry layer on a serving plate.
2. Spread an even layer of custard cream.
3. Repeat layering until finished, ending with pastry on top.
4. Spread a thin layer of custard on top if desired.

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Step 4: Decorate

1. Crush leftover pastry into fine crumbs.
2. Sprinkle crumbs generously over the top.
3. Dust lightly with powdered sugar.

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Step 5: Chill and serve

1. Refrigerate the assembled cake for 6–8 hours, preferably overnight.
2. This allows layers to soften slightly and flavors to blend.
3. Slice with a sharp knife and serve chilled.

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Tips for Best Results

• Chill between steps for clean layers.
• For firmer slices, freeze for 30 minutes before cutting.
• Use a serrated knife for neat portions.
• The cake tastes better the next day.

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Optional Variations

• Russian Napoleon: Use sour cream mixed with condensed milk instead of custard
• Chocolate Napoleon: Add cocoa to the cream
• Fruit Napoleon: Add berries between layers
• No-bake shortcut: Use crisp crackers instead of pastry

If you want a homemade puff pastry version or a simplified beginner recipe, just tell me.