Napoleon Cake (mille-feuille) Recipe

Prepare Pastry Cream

Begin by making the pastry cream. In a medium saucepan, mix the milk, half of the granulated sugar, and vanilla extract. Bring to a simmer. In a separate bowl, whisk together eggs, the remaining granulated sugar, and flour until smooth. Temper the egg mixture by slowly adding some of the hot milk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat, add butter, and stir until fully incorporated. Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming, and chill in the refrigerator.

Prepare Puff Pastry

Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface to even thickness. Cut into rectangles or the desired shape. Place on a baking sheet lined with parchment paper, and prick the pastry all over with a fork to prevent it from puffing up too much. Bake for about 15 minutes, or until golden brown. Allow to cool.

Assemble the Cake

Once the pastry cream has chilled and the puff pastry has cooled, begin assembly. Place one layer of puff pastry on a serving plate. Spread an even layer of pastry cream over it, then top with another layer of pastry. Repeat the layering process, finishing with a layer of puff pastry. Dust the top layer with powdered sugar using a fine sieve. Chill the cake in the refrigerator for a few hours before serving to allow the layers to set.