Description
A classic French dessert made with layers of flaky puff pastry and silky vanilla custard. Perfectly balanced, elegant, and ideal for special occasions or an indulgent treat.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup cold unsalted butter
- ¾ cup cold water
- ½ teaspoon salt
- 3 cups milk
- 6 large egg yolks
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 2 teaspoons vanilla extract
Instructions
- Make the pastry dough: In a large bowl, combine flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add water until a dough forms. Chill for 30 minutes.
- Roll and fold the dough: Roll the dough into a rectangle. Fold it into thirds, then chill for 20 minutes. Repeat this process two more times to build flaky layers.
- Bake the pastry layers: Divide dough into 3 equal parts. Roll each into a thin rectangle and bake at 400°F for 15–20 minutes until golden. Let cool completely.
- Make the custard: Heat milk in a saucepan until steaming. In another bowl, whisk together egg yolks, sugar, and cornstarch. Slowly pour in the hot milk while whisking. Return to the pot and cook until thickened. Stir in vanilla and let cool.
- Assemble the cake: Place one pastry layer on a tray. Spread half the custard. Add a second layer and the remaining custard. Top with the final pastry layer.
- Chill and set: Gently press to compact the layers. Cover and refrigerate for at least 4 hours, preferably overnight.
- Slice and serve: Use a serrated knife for clean cuts. Optionally dust with powdered sugar before serving.
Notes
- Use cold ingredients for the flakiest pastry.
- Let the custard cool before assembling to avoid sogginess.
- Refrigerate overnight for best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 170mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
Keywords: Napoleon cake, mille-feuille, French pastry, custard dessert, layered cake