Traditional Napoleon with Egg Yolk Custard

This is my husbands favorite cake of all time.  The cake is not easy to make, but it is so good, that all of the effort really pays off.  It is rich, creamy and crispy, full of flavor and … in his words just perfect.

4 layers puff pastry (You can buy pre-made puff pastry dough or make your own using my puff pastry recipe.)

Egg yolk custard
7 egg yolks
6 cups milk
2 cup sugar
1 tbsp vanilla extract
1 cup all-purpose flour (sifted)
150-200 g butter (I added 400)
Preheat the oven to 385F degrees.

For the custard, in a medium bowl mix the egg yolks with sugar

add 1/4 cup of milk


add flour


add another 1/4 cup of milk


In a medium sauce pan heat up the remaining 5 1/2 cup of milk until boiling


Once the milk starts to boil, reduce the heat to low.  Slowly pour 2 cups of hot milk into the egg yolk mixture while whisking the mixture.


Pour SLOWLY the new egg yolk mixture into the milk pot and continue to whisk. Bring the heat up to medium-low and keep whisking.


Once the mixture start to boil, reduce the heat to low and add butter and vanilla.


Keep whisking until the custard becomes thick.


Once custard is ready.  Roll the puff pastry dough into a large square.


Transform it into a cookie sheet.


Cut the extra edges off.


Place into 385F degree oven for 12 minutes.


Once the first layer is ready spread the custard on top.


Repeat the same with other layer.  Once the second layer is ready, place on top of the first one.wpid-20150228_075515.jpg

Spread the custard on top.


Remember you had all the extra edges.  Bake them the same way as the layers, reducing the time from 12 to 8 minutes.


Then, crumble the “edges” on top of the last layer with custard.
Make sure to let the cake sit for at least for a couple of hours, to let all the layers get soaked with the custard.  For the best result, place the cake in the refrigerator overnight and get it out one hour before serving.



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