Classic Napoleon Cake (Mille-Feuille)

 

Ingredients:

For the Pastry:

3 sheets puff pastry, chilled (homemade or store-bought)

For the Custard Filling:

4 cups whole milk

1 cup granulated sugar

4 large egg yolks

1/2 cup cornstarch

2 tsp vanilla extract (or a scraped vanilla bean)

1/2 cup unsalted butter

For the Diplomat Cream:

1 cup heavy whipping cream, whipped to stiff peaks

Instructions:

Bake the Pastry:

Preheat oven to 400°F (200°C).

Prick the puff pastry sheets with a fork (docking).

Bake between two parchment sheets with a baking tray on top to prevent over-rising, until deeply golden.

Make the Custard:

Whisk milk, sugar, egg yolks, and cornstarch over medium heat until thickened.

Stir in butter and vanilla. Cover with plastic wrap touching the surface and chill completely.

Lighten the Cream:

Whip heavy cream to stiff peaks.

Fold whipped cream gently into the chilled custard until smooth.

Assemble:

Trim pastry edges for uniformity.

Place first pastry layer on a serving plate.

Spread a generous amount of cream evenly.

Repeat with remaining layers.

Finish:

Crush trimmed pastry edges into fine crumbs.

Sprinkle crumbs evenly over the top and sides of the cake.

How to Make:

Use an offset spatula to level cream between layers for professional-looking results.

Let the assembled cake rest in the refrigerator 6–8 hours for the pastry to soften slightly and slice cleanly.

Variations:

Chocolate Napoleon: Add 1/4 cup cocoa powder to custard and drizzle chocolate ganache on top.

Berry Napoleon: Layer fresh raspberries or sliced strawberries between pastry and cream.

Caramel Layer: Drizzle salted caramel sauce between layers for extra indulgence.

Nutty Topping: Mix toasted crushed hazelnuts or almonds with pastry crumbs for added crunch.