Napoleon Cake – A Classic Delight!

Flaky, buttery layers of puff pastry filled with smooth, velvety pastry cream—Napoleon cake is a timeless dessert that never fails to impress!

This elegant treat, also known as Mille-feuille, is all about texture: crisp pastry, silky cream, and a perfectly balanced sweetness.

Making it at home is easier than you think! With just a few ingredients—puff pastry, milk, eggs, sugar, and butter—you can create this French-inspired masterpiece.

The key? Allowing the cake to rest in the fridge for a few hours so the flavors meld beautifully and the pastry softens just enough to create that perfect bite.

Serve it with a dusting of powdered sugar or a drizzle of chocolate, and you have a showstopping dessert that’s perfect for any occasion.

---

Ingredients

5 sheets of puff pastry (store-bought or homemade)

Custard Cream

4 cups (1 liter) milk

1 cup sugar

6 egg yolks

5 tbsp cornstarch

2 tsp vanilla extract

½ cup unsalted butter, softened

1 cup heavy cream (for extra fluffiness)

Assembly & Garnish

½ cup powdered sugar (for dusting)

½ cup crushed puff pastry or nuts (optional)

---

Directions

Bake tthe puff pastry layers

Preheat your oven to 200°C (400°F).

Roll out each puff pastry sheet to match your desired cake size (around 9×12 inches).

Prick the dough all over with a fork to prevent excessive puffing.

Bake each sheet separately on a parchment-lined baking tray for 12–15 minutes or until golden brown.

Let them cool completely.

---

Make the Custard Cream

In a saucepan, heat the milk over medium heat until warm (but not boiling).

In a separate bowl, whisk together egg yolks, sugar, cornstarch, and vanilla extract.

Slowly pour the warm milk into the egg mixture, whisking continuously.

Return the mixture to the saucepan and cook on low heat, stirring constantly until thickened.

Once thick, remove from heat and stir in the butter until smooth.

Let it cool to room temperature.

Whip the heavy cream separately and fold it into the cooled custard for a lighter texture.

---

Assemble the cake

Place the first puff pastry layer on a serving platter.

Spread a generous amount of custard cream over the layer.

Repeat with the remaining pastry sheets, finishing with a puff pastry layer on top.

Crush an extra piece of baked pastry (or use nuts) and sprinkle over the top for decoration.

---

Chill & Serve

Refrigerate the cake for at least 6 hours (or overnight) to allow the flavors to meld.

Before serving, dust with powdered sugar.

---

Tips

✔️ The longer the cake chills, the better it tastes! The pastry will soften slightly and absorb the custard.
✔️ If you want a caramelized touch, sprinkle the top with sugar and lightly torch it.
✔️ You can also add a thin layer of jam or dulce de leche between the layers for extra flavor.