Decadent Napoleon Cake with Cream and Chocolate Layers
Layers of flaky puff pastry, velvety vanilla custard, and chocolate drizzle create a rich, indulgent dessert. Perfect for special occasions.
Ingredients
- 2 sheets puff pastry 400-500g thawed
- 2 cups whole milk
- 1 cup granulated sugar
- 3 egg yolks
- 1 packet vanilla sugar or 1-2 tsp vanilla extract
- 7 tbsp unsalted butter
- 3-4 tbsp cornstarch
- 1-1.5 cups heavy whipping cream
- 2-3 tbsp powdered sugar
- 100-150 g dark or milk chocolate extra powdered sugar for dusting
- optional golden pastry partially baked for topping
Instructions
- Preheat oven to 400°F (200°C). Roll out puff pastry sheets, prick with a fork. Cut into rectangles/squares (8-9 inches). Bake 15-20 minutes until golden; let cool completely.
- In a saucepan, heat milk and half sugar (plus vanilla bean if using) until simmering. Whisk egg yolks, remaining sugar, vanilla sugar, and cornstarrp. Gently whisk in half the hot milk (tempering). Return all to saucepan and cook over medium-low heat, stirring until thickened (5-8 minutes after boiling). Remove from heat, stir in softened butter until smooth. Strain custard through a fine sieve.
- Chill custard until cool. In a separate bowl, whip cream with 1 tsp powdered sugar until peaks form. Fold into chilled custard with a spatula.
- Layer cooled pastry sheets with custard. Top with remaining pastry and chocolate drizzle (melted chocolate thinned slightly with cream). Dust with powdered sugar before serving.
Notes
Chill custard for at least 2 hours before use for optimal texture.
Use a piping bag for precise custard application.
Storage: Keep assembled cake refrigerated for up to 2 days.
Use a piping bag for precise custard application.
Storage: Keep assembled cake refrigerated for up to 2 days.