Napoleon cake

Napoleon cake, also known as "Mille-feuille" in French, is a classic pastry that consists of layers of puff pastry and rich pastry cream. It’s known for its flaky texture and creamy filling. Here’s a basic recipe to make a Napoleon cake at home:

Ingredients

For the Puff Pastry:

• 2 sheets of puff pastry (store-bought or homemade)

For the Pastry Cream:

• 2 cups whole milk
• ½ cup granulated sugar
• 4 large egg yolks
• ¼ cup cornstarch
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Icing:

• 1 cup powdered sugar
• 1-2 tablespoons milk
• 1 teaspoon vanilla extract

For the Decoration (optional):

• Cocoa powder, melted chocolate, or fruit

Instructions

1. Prepare the Puff Pastry:

   • Preheat your oven to 400°F (200°C).
   • Roll out the puff pastry sheets on a lightly floured surface to smooth out creases. Cut each sheet into rectangles (about 4x6 inches or your desired size).
   • Place the rectangles on baking sheets lined with parchment paper. Prick the pastry with a fork to prevent it from puffing up too much.
   • Bake for 15-20 minutes or until golden brown and crispy. Let the pastry cool completely.

2. Make the Pastry Cream:

   • In a medium saucepan, heat the milk over medium heat until it’s just about to boil.
   • In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
   • Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
   • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
   • Remove from heat and stir in the butter and vanilla extract. Let the cream cool to room temperature, then cover with plastic wrap (pressed directly against the surface of the cream to prevent a skin from forming) and refrigerate until chilled.

3. Assemble the Cake:

   • Once the puff pastry and pastry cream are cool, you can begin assembling the cake.
   • Place one layer of puff pastry on a serving platter. Spread a layer of pastry cream evenly over the puff pastry.
   • Repeat with additional layers of puff pastry and pastry cream, ending with a final layer of puff pastry.

4. Prepare the Icing:

   • In a small bowl, mix the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk or powdered sugar if needed. The icing should be thick but spreadable.

5. Frost the Cake:

   • Spread the icing over the top layer of puff pastry. You can also drizzle melted chocolate or dust with cocoa powder for added decoration.
   • Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cream to set. This also makes it easier to slice.

6. Serve:

   • Before serving, you can garnish with fresh fruit, additional cocoa powder, or even a drizzle of caramel sauce if desired.

Napoleon cake is elegant and delicious, with its crisp layers of puff pastry and smooth pastry cream. Enjoy this classic pastry as a special treat or for any occasion!