Any leftover dough gets crumbled over the top to form a crispy topping, and with less than ten minutes of total baking time and a quick assembly, it's easy to see why this cake has hung around as long as it has. Originally from New York, Katie is used to a fast-paced lifestyle. She got her personal start with writing in the second grade, and carried that passion with her until she won a spot in her high school's published poetry book - but not before becoming the News Editor and columnist for the high school newspaper.
In college, she majored in English Literature with an emphasis in Political Science, soaking up most creativity and method from one of the last professors to study under famed beat poet Allen Ginsberg. The more she wrote, the more she learned about the world and, more importantly, herself. She has been writing professionally and has been published since the age of 19, and for nearly a decade has covered topics in entertainment, lifestyle, music news, video game reviews, food culture, and now has the privilege of writing and editing for TheTravel.
Katie has a firm belief that every word penned is a journey into yourself and your own thoughts, and through understanding this, people can begin to understand each other.
Through her voice, she brings personality, research, and a bit of friendly sarcasm to every piece she writes and edits. By Katie Machado Published Mar 15, Share Share Tweet Email Comment. Related Topics Food. Cozumel Vs. That makes complete sense! I am going to add your thoughts to the recipe so other bakers will see it because hopefully the mystery is solved!
Also, so happy you like the pastry cream. It's my all-time favorite, use-it-for-everything recipe. Followed instructions according to your recipe. Pastry was hard to slice through even after freezing and not very "puffy". I only made 1 Napoleon as this was a trial for me. It disappeared!! Hi Elise! Slicing a Napoleon can be a messy business, that's for sure.
And, the layers of the puff pastry are meant to be somewhat flat, which is why most of the baking is done with a baking sheet weighting it down. If the puff pastry gets too puffy the whole thing becomes impossible to stack. Anyway, I am so happy to hear that everyone seemed to enjoy eating it! I've made this many, many times and everyone I serve it to gobbles it up. Please do not confuse frozen puff pastry dough with phyllo dough.
The two are not interchangeable in this recipe. Always select all-butter puff pastry for the best flavor and texture. Great recipe overall! The pastry cream came out excellent. The only change I'd suggest would be to bake the puff pastry sheets in min increments at a time, covering with a second baking sheet only after the second minute period, after which they were lightly golden brown and appeared done.
I originally baked for 35 mins covered by a second baking sheet the whole time and they ended up pretty burnt. Great recipe! I made an extra layer of pastry and added rasberry jam in the middle layer instead of the cream. Absolutely to die for! I am so happy to hear that you like this recipe Jill! It's truly one of my favorite desserts of all time. The addition of raspberry jam sounds fantastic!
Thank you so much for taking the time to leave a comment for me. I truly appreciate it! Hi Rebecca I am not keen on the smell or tastes of eggs in cakes or slices. I noticed that you use 6 eggs yolks in your pastry cream, can you tell me if it tastes eggy? Great question - I don't think the pastry cream tastes eggy at all.
The egg yolks make the pastry cream creamy and rich, but I don't think you'll be able to actually pick out the taste or smell of eggs. If you make this, will you let me know what you think?
Thank you Rebecca for taking the time to reply to my question. I am looking forward to making it. I will let you know the results. Have a good day. From Australia. Thanks for sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope they like it as much as we do! I'm so happy to hear that you liked this recipe Hema! Thank you so much for taking the time to let me know.
Hi Barb! Yes - absolutely. The whipped cream just lightens the pastry cream a bit, but it's not essential. You can also lighten the pastry cream slightly after chilling it by beating it with an electric mixer for a few minutes. Please let me know if you have any other questions! I have yet to try this.. I think the silver ones probably would brown them off more - but don't quote me on that Great insight, Lucy!
This could be the problem for some people I'm not sure. But, it's definitely something to pay attention to! Thanks so much for taking the time to leave a comment. The goal is to find what works for you - with your baking sheets, your brand of puff pastry, your oven.
The more comments and suggestions that people like you take the time to write, the more equipped we all are to get it right. Hi Brian! Did you also set another baking sheet on top of them? The weight of the baking sheet should hold them down so they can't puff up as much as the would otherwise. Regardless, you can go ahead and proceed with the recipe. Just spread pastry cream on the bottom layer of puff pastry, set another piece of puff pastry over the pastry cream and press down gently.
The puff pastry layers will break, but the pastry cream should hold them together. Slicing and serving your Napoleon might be a bit messy, but it will still taste just as delicious!
Ok thank you for responding. I didn't have a second baking sheet so I just used a sheet of parchment paper. It didn't work too well. Your email address will not be published. Notify me via e-mail if anyone answers my comment.
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Jump to Recipe. Continue to Content. Cannoli Napoleon. Coconut Cream Cake. Extra Creamy Coconut Cream Pie. Ingredients 1 recipe Perfect Vanilla Pastry Cream , chilled for at least 3 hours and up to 24 hours. One Instructions Prepare the puff pastry: Thaw the puff pastry according to the package directions. Preheat the oven to degrees F Unfold both sheets of pastry and divide each into thirds by cutting along the fold lines, giving you 6 rectangles of pastry.
Cover the pastry with another sheet of parchment paper and lay another baking sheet on top. This will prevent the puff pastry from rising too much and give the pastry nice, flaky layers. Bake for minutes. Remove the top baking sheet and the top layer of parchment and bake for another minutes, until the pastry is golden brown. Remove from the oven and let cool completely before assembly. Press on the top of the Napoleon slightly just to evenly distribute the layers.
Repeat with the remaining pastry rectangles and pastry cream. Cover the Napoleons with plastic wrap and refrigerate for at least 2 hours. Roll out each portion of dough, one at a time, directly on the prepared baking sheet into a very thin 8-inch circle. Bake each circle of pastry until golden brown, about 6 to 10 minutes. If dough bubbles as it cooks, pierce with a fork. As each layer is cooked, remove from the sheet pan and set aside to cool on a wire rack.
Repeat until all dough pieces have been baked. Pour the milk into a large saucepan and heat, but do not boil. In a large bowl, beat together the egg yolks, egg white, and sugar until creamy. Add 6 tablespoons flour and mix well. Pour this mixture into the warm but not scalding hot saucepan of milk, stirring initially with a whisk until smooth and then with a wooden spoon, constantly over low heat until thick and creamy. Add the butter and vanilla and stir until smooth.
Remove from the heat and set aside to cool. Stir frequently as the mixture cools. Place one layer of the cooked dough in the bottom of an 8-inch springform pan and cover evenly with a layer of cooled custard filling.
Continue to build up the cake in this way, layering the custard on top of the pastry, finishing with the 9th pastry layer. Crumble the 10th and final pastry and layer over the top of the torte. Refrigerate for 5 to 6 hours. When ready to serve, run a butter knife around the edges of the cake, remove the springform ring, and, using a cake lifter or two spatulas, carefully transfer to a serving platter.
Use an electric knife to get nice, clean cuts and serve. Russian Napoleon cake first appeared in to commemorate the country's victory over Napoleon years prior. It was originally a single-serving pastry that resembled a bicorne hat. The dessert transformed over the years, growing in width and height, and receive a dusting of crumbled pastry on top symbolizing the snow that aided Russian troops in their victory.
Much like mille-feuille, Napoleon cake contains layers of crisp pastry that can be difficult to cut with a fork. Giving the top a few sharp raps with a fork or knife may help to break up some layers of pastry, making it easier to eat.
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