Napoleon cake

Napoleon cake, also known as "Mille-Feuille," is a classic pastry made of layers of puff pastry and cream. It’s known for its delicate, flaky texture and rich flavor. Here's a simple overview of how to make it:

Ingredients:

• For the Puff Pastry:

  • 1 package of store-bought puff pastry (or homemade if you prefer)

• For the Pastry Cream:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

• For the Glaze (Optional):

  • 1 cup powdered sugar
  • 2-3 tablespoons milk or water
  • 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the Puff Pastry:

   • Preheat your oven to 375°F (190°C).
   • Roll out the puff pastry on a lightly floured surface. Cut into rectangles of your desired size.
   • Place the rectangles on a baking sheet lined with parchment paper. Prick them with a fork to prevent puffing too much.
   • Bake for about 15-20 minutes, or until golden brown and crispy. Let them cool completely on a wire rack.

2. Make the Pastry Cream:

   • In a medium saucepan, heat the milk over medium heat until just boiling.
   • In a bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks and mix until smooth.
   • Gradually whisk in the hot milk into the egg mixture. Return the mixture to the saucepan.
   • Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. This should take about 2-3 minutes.
   • Remove from heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
   • Transfer the pastry cream to a bowl, cover with plastic wrap (press the wrap directly onto the surface of the cream to prevent a skin from forming), and let it cool completely.

3. Assemble the Napoleon Cake:

   • Once the puff pastry and pastry cream are cooled, start layering. Place a layer of puff pastry on a serving plate.
   • Spread a layer of pastry cream over the puff pastry.
   • Add another layer of puff pastry on top of the cream. Repeat the layering process until you have used all the puff pastry and cream, finishing with a puff pastry layer on top.

4. Add the Glaze (Optional):

   • In a bowl, mix the powdered sugar with milk or water until smooth and spreadable. Add vanilla extract.
   • Spread the glaze over the top layer of puff pastry.
   • For a traditional touch, you can use a fork or a knife to create a decorative pattern in the glaze.

5. Chill and Serve:

   • Refrigerate the assembled cake for at least a few hours or overnight to allow the layers to set and flavors to meld.
   • Slice and serve chilled.

Enjoy your homemade Napoleon cake!