Napoleon Cake

Take the puff pastry out of the freezer, let it thaw, and either cut it into squares right away or leave the sheet whole. Dock the pastry all over with a fork and bake in a preheated oven at 180°C (350°F) for 15-20 minutes.

Make the custard: pour the milk into a saucepan; in a separate bowl, whisk together the egg yolks, sugar, and starch thoroughly, then add this mixture to the milk.

Cook the custard in the saucepan over medium heat, stirring constantly until it thickens.

Stir in the butter to give the cream a richer flavor and a slightly firmer texture once cooled.

The baked puff pastry layers will puff up and can be split apart. Take the top, most golden layer, and pulse it in a blender to use for the cake crumbs.