Homemade Napoleon cake with puff pastry

Ingredients

Puff Pastry

1.2 kg (2.65 pounds) flour
300 g (10.60 ounces) flour (for rolling out the dough)
3 egg yolks
500 ml (2.11 cups) water
25 g (0.88 ounces) vodka
30 g (1.06 ounces) apple vinegar
180 g (6.35 ounces) vegetable oil
900 g (1.98 pounds) butter (82.5%)
10 g (0.35 ounces) salt

Creamy Custard

850 g (2 cups + 2 tablespoons) baked milk
100 g (0.42 cups) cream (10%)
80 g (2.82 ounces) starch
30 g (1.06 ounces) flour
200 g (1 cup) sugar
15 g (1 tablespoon) vanilla sugar
2 eggs
4 egg yolks
300 g (1.32 cups) butter (82.5%)
Baileys or Amaretto to taste

Equipment

Rolling Pin
Essential for rolling out the puff pastry evenly to ensure those perfect layers. Tip: Lightly dust with flour to prevent sticking.
Heavy-Bottomed Saucepan
A must-have for making the custard. It helps distribute heat evenly, preventing your custard from burning.
Whisk
Crucial for achieving a smooth, lump-free custard. Remember to whisk continuously!
Baking Sheets
To bake your puff pastry layers to a rosy perfection. Use parchment paper to avoid sticking.
Plastic Wrap
Useful for keeping the dough covered and preventing it from drying out. Wrap tightly to avoid air exposure.

Instructions

Step 1

Step 1: All the ingredients should be at room temperature. Sift the flour into a separate bowl. Tip: Cold ingredients can affect the texture of the dough.

Step 2

Step 2: In a deep bowl, whisk the yolks, vinegar, vodka, and salt; mix well. Next, add the water and vegetable oil, then mix. Add the flour in several increments, stirring with a whisk. Tip: Gradual addition of flour prevents lump formation.

Step 3

Step 3: Once the dough becomes too stiff for kneading in a bowl, sift the remaining flour onto the table. Knead the dough with your hands until soft. Weigh the dough and divide it into 5 equal parts. Form balls, and cover them with cling film. Tip: Keeping the dough covered prevents it from drying out.

Step 4

Step 4: Sift 300 g (10.60 oz) of flour into a separate bowl for rolling out the dough. Roll each piece into a large thin rectangle, ensuring uniform thickness. Grease each rectangle with room-temperature butter. Tip: Uniform thickness ensures even baking.

Step 5

Step 5: Weigh the entire dough mass and divide it into 5 equal parts. Form balls and cover them with cling film. For the first rolling stage, use about 350 g (12.35 oz) of butter; the second stage also requires 350 g (12.35 oz) of butter, and the third stage will need 250 g (8.80 oz) of butter. Place all the dough pieces in the fridge for 1 hour, wrapped in plastic wrap. Tip: Chilling the dough allows the butter layers to firm up.

Step 6

Step 6: After an hour, repeat the previous step, but refrigerate the dough for 2 hours this time. After 2 hours, roll each piece to half its initial size. Apply the remaining 250 g (8.80 oz) of butter evenly across the 5 pieces. Shape the dough into identical neat rolls. Let it freeze and use it as needed for baked goods. Tip: Proper rolling and chilling help create flaky layers.

Step 7

Step 7: For the custard, all ingredients should be at room temperature. Combine the milk and cream in a heavy-bottomed saucepan, and heat over medium heat. Meanwhile, whisk the eggs, egg yolks, sugar, vanilla sugar, starch, and flour in a separate bowl. Whip at maximum speed for 1-2 minutes until smooth. Tip: Whipping thoroughly ensures a smooth custard.

Step 8

Step 8: Slowly pour the hot milk and cream into the egg mixture, whisking occasionally. Pour everything back into the saucepan and cook over a lower-than-medium heat, stirring constantly until thickened. Pour the custard into another container, cover with plastic wrap touching the surface, and cool in the fridge for 30 minutes. Tip: Stirring constantly prevents lumps.

Step 9

Step 9: Whip the room-temperature butter until whitish, then gradually add the chilled custard by tablespoonfuls, mixing until homogeneous. The finished custard will be very stable. Tip: Adding the custard gradually prevents the mixture from curdling.

Step 10

Step 10: Make 4 rectangular cake layers. Bake in a preheated oven at 180°C (356°F) for 10 minutes until golden. Avoid opening the oven during baking. Let the cake layers cool, then trim the edges (save the trimmings for decoration). Apply the custard evenly and decorate the cake. Refrigerate overnight before serving. Bon Appetit! Tip: Cooling in the fridge allows flavors to meld.

Servings

Imagine this: a slice of our homemade Napoleon cake sitting majestically on your plate, its layers so pristine and inviting, they practically whisper “eat me.” 🍰 **Serve it chilled** – The custard holds its best texture and flavor after a night in the fridge. Slice portions generously and place them on your finest dessert plates for maximum impact. Add a **berry jam drizzle** between the layers – This not only brings an extra burst of flavor but also adds a delightful tang that perfectly complements the creamy custard. 🍓 **Whipped Cream Peak** – A dollop of whipped cream on the side or on top makes for an indulgent addition. If you’re feeling extra festive, sprinkle some finely chopped nuts or a dash of cocoa powder. For a touch of freshness, accompany your cake with **seasonal fruits** – Slices of strawberry, kiwi, or even a few raspberries can elevate the presentation and add a balancing freshness. 🍇 **Pair with your favorite liqueur** like Baileys or Amaretto – These notes bring out the flavors of the custard in the most delightful ways. No matter how you choose to serve it, this Napoleon cake is poised to be the star of your dessert table! 🌟

Variations

**Gluten-free Variation** - **Puff Pastry:** Use a gluten-free flour blend in place of regular flour. Make sure it's a mix designed for pastry to achieve the right texture. ❌🌾 - **Custard:** Use cornstarch or tapioca starch as a thickening agent instead of wheat flour. 💡 **Vegan Variation** - **Puff Pastry:** Swap out the butter for a high-quality vegan butter and use a plant-based milk like almond or soy milk. 🥛❤️ - **Custard:** Replace the milk with a non-dairy alternative and eggs with a vegan egg substitute like flaxseed meal or chickpea flour. 👩‍🍳 With these adjustments, you can enjoy the delightful taste of Napoleon cake while meeting your dietary preferences. 🌱✨

Faq

What should I do if my dough becomes too sticky while kneading?
Simply add a bit more flour little by little and continue kneading until the dough reaches a manageable consistency.
Can I use store-bought puff pastry instead?
Absolutely! Store-bought puff pastry can save time and still achieve delicious results. Just make sure it's of good quality.
Why does my puff pastry not rise properly?
Ensure the butter and dough are both chilled adequately during the rolling process. Also, accurate folding techniques are key.
How do I prevent my custard from forming lumps?
Whisk continuously while incorporating the hot milk and cook on a lower heat to ensure a smooth custard.
Can I add different flavors to the custard?
Yes, feel free to experiment with flavors like coffee, chocolate, or different liqueurs to customize your custard.
What's the best way to store Napoleon cake?
Store the cake in the refrigerator, covered with plastic wrap or in an airtight container, to keep it fresh and prevent it from drying out.