Napoleon Cake

This napoleon cake is a classic French dessert made with crisp buttery puff pastry layered with silky vanilla pastry cream and finished with rich chocolate ganache. The contrast between flaky pastry and creamy filling creates an elegant bakery-style dessert perfect for celebrations.

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Course: Dessert, Snack

Cuisine: American, French

Keyword: Napoleon Cake

Prep Time: 30

Cook Time: 35

Chilling Time: 1

Total Time: 2 5

Servings: servings

Calories: 385kcal

Author: Lila benett

Cost: 5

Equipment

baking sheets
parchment paper
wire cooling rack
heavy-bottomed saucepan
mixing bowls
whisk
fine mesh sieve
offset spatula
serrated knife
food processor

Ingredients

3 sheets puff pastry sheets, thawed
2 cups whole milk
3/4 cup granulated sugar
5 large egg yolks
3 tbsp cornstarch
1 tbsp all-purpose flour
3 tbsp unsalted butter
2 tsp pure vanilla extract
1/4 tsp sea salt
6 oz dark chocolate, chopped
1/2 cup heavy cream
1 tbsp butter for ganache

Instructions

Thaw the puff pastry sheets at room temperature for 30 minutes until pliable but still cold.
Preheat the oven to 400°F and line baking sheets with parchment paper.
Place the pastry sheets on the prepared baking sheets.
Prick the pastry sheets all over with a fork to prevent excessive puffing.
Bake the pastry sheets for 12–15 minutes until golden brown and crisp.
Cool the baked pastry completely on a wire rack.
Trim the pastry sheets into even 9x13-inch rectangles and reserve the scraps.
Pulse the pastry trimmings into fine crumbs for garnish.
Heat the milk in a saucepan until steaming and small bubbles form at the edges.
Whisk the egg yolks and sugar together until pale and thick.
Add the cornstarch and flour to the egg mixture and whisk until smooth.
Slowly whisk hot milk into the egg mixture to temper the yolks.
Return the mixture to the saucepan and cook over medium heat until thickened.
Remove from heat and stir in butter, vanilla extract, and sea salt.
Strain the pastry cream through a fine mesh sieve into a clean bowl.
Cover the surface with plastic wrap and refrigerate for at least 1 hour.
Heat the heavy cream until steaming but not boiling.
Pour the hot cream over the chopped dark chocolate and let sit for 2 minutes.
Add butter and stir until smooth and glossy.
Allow the ganache to cool to room temperature before assembling.
Stir the chilled pastry cream briefly to loosen the texture.
Place one pastry rectangle on a serving platter.
Spread half of the pastry cream evenly over the first pastry layer.
Top with the second pastry sheet and press gently into place.
Spread the remaining pastry cream evenly over the second layer.
Place the final pastry layer on top and press gently.
Spread the cooled ganache evenly across the top layer.
Create decorative waves in the ganache using a fork.
Press pastry crumbs along the sides of the cake for garnish.
Refrigerate the assembled napoleon cake for 30 minutes before slicing and serving.

Notes

Assemble the cake no more than 1 hour before serving to maintain crisp pastry layers. Use all-butter puff pastry for the best flavor and texture. Cool the ganache fully before spreading to prevent melting the pastry cream.

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