'Home Styled' Napoleon Cake
I made this for a few of my friends over the weekend. To be honest, it tasted very different than Napolean Cakes they sell at bakeries. The Napolean cakes they sell at bakeries seem somewhat more crunchy.. they must have added nuts into the cake. Personally, I do like the crunchiness more. I did do some research, Napolean Cake is not quite suppose to be crunchy, but rather a little soft and moist since the pastry should ‘soak up’ the pastry cream.
This recipe tastes quite good. My friend and I loved the flavor. However I wouldn’t recommend leaving it in the fridge overnight if you prefer crunchy pastry in the cake like me.
The recipe is definitely worth trying though. In the meantime, I’m going to dig around for some more recipes and see how you can get the pastry still crunchy and make something more similar to what you can find at bakeries.
- puff pastry
- 8 egg yolks
- 6 tbsp corn starch
- 6 tbsp flour
- 1/2 cup sugar
- 4 cups milk
1. Prepare the puff pastry sheets first. Set up a station with a rolling pin. Sprinkle some flour on the table surface and also the rolling pin to avoid the pastry from sticking to any surfaces.
2. Lay out your pastry dough (either bought or home-made). Make sure you cut your dough into 4 squares (around 2 x 2 x 1 inch) or otherwise the pastry will be too thick. Or if you want more layers you can always cut a few more squares of that size.
3. Roll out the pastry until it’s about 1cm thick. Poke a few holes in the pastry with a fork so your pastry wont make huge bubbles when it’s baking.
4. Place the pastry in baking pans and then into the oven at 200’C and bake until they brown slightly.
5. While the pastry is baking, prepare the pastry cream.
6. Heat the milk in a saucepan until it just about to boil. (When it’s ready, small bubbles will form on the rims) Meanwhile, mix together sugar and egg yolks then the cornstarch and flour.
7. Whisk the milk into the yolk mixture until well mixed. Then pour back into the pan and cook at medium heat until it thickens into creamy mixture.
8. Let chill in the fridge before using.
9. When the pastry is ready and the pastry cream is well chilled, you can assemble your cake. First, layer the bottom of a pan or atop of a cutting board with a layer of pastry. Then spoon on the pastry cream. Repeat until you use all the pastry cream and pastry layers. Since this is rectangular shaped, you can trim the edges using a sharp knife for a nice finish.
10. To finish off, decorate the top of the cake with leftover pastry - you can crunch them up and sprinkle on top of the cake. (Or you can use fruits, icing, nuts.. in a non-conventional way)