Classic Napoleon Cake (Print)
This dessert features thin pastry layers stacked with luscious vanilla-flavored cream. A delightful pick for any party.
# Ingredients:
01 -
3½ sticks cold unsalted butter, diced.
02 -
A small pinch of salt.
03 -
5½ cups plain flour.
04 -
Two big eggs.
05 -
1½ tablespoons of apple cider vinegar.
06 -
1 teaspoon vanilla bean paste.
07 -
¾ cup of ice-cold water.
08 -
1 cup white sugar.
09 -
6 egg yolks from large eggs.
10 -
4 cups full-fat milk, split in half.
11 -
⅔ cup all-purpose flour.
12 -
2 teaspoons of real vanilla paste.
13 -
1 cup soft unsalted butter.
# Steps:
01 -
Blend butter, salt, and flour in a processor until sandy. Add vinegar, water, vanilla, and eggs, and stir lightly to combine.
02 -
Shape the dough into 8 flattened rounds, wrap tightly, and chill for 2-3 hours.
03 -
Roll each chilled disk thin, cut an 8-inch circle. Pierce with a fork and bake at 375°F for about 10-12 minutes.
04 -
Beat sugar, yolks, a bit of milk, and flour together. Heat the rest of the milk separately, slowly add to mixture, and cook until creamy-thick.
05 -
Mix in vanilla and butter, letting it cool completely before using.
06 -
Stack pastry rounds with cream between each. Coat the sides and top with crumbs and cream.
07 -
Let it rest in the fridge for at least 3 hours (overnight is fine) to soften before serving.
# Notes:
01 -
You can make the dough early and keep it cold.
02 -
Save leftover pastry to make crumbs for decorating.
03 -
Needs chilling time so the layers blend better.