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Quick Puff Pastry Napoleon
A streamlined take on the classic cake using store-bought puff pastry and rich pastry cream, coming together much faster than the traditional version.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Place the thawed pastry on a baking sheet and bake in a preheated oven at 180°C (350°F) for 25–30 minutes.
Meanwhile, whisk together the eggs, sugar, vanilla sugar, and flour in a saucepan—no need to whip, just combine. Pour in the milk and set over medium-high heat, bringing it to a boil while stirring constantly (this is crucial!). Reduce the heat and simmer for another couple of minutes until thickened, remove from heat, stir in the butter, cover with plastic wrap pressed directly onto the surface, and chill in the fridge.
Cut the cooled pastry into 8 portions, then quarter each layer. Reserve the top and bottom crust crumbs to use for dusting the cake. Spread the cooled cream over each layer and coat the sides as well, sprinkle with the reserved crumbs, and garnish with berries.
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