Desserts
Napoleon Cake
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Prep
1 hour plus chilling
Cook
12 to 15 minutes per layer
Total
1 hr 15 min
This old-fashioned Napoleon layers crisp beer pastry with a soft cooked cream for a slice that turns tender, rich, and especially good after chilling.
Ingredients
- 500 g butter, cold
- 4 cups flour
- 1 cup beer
- 1 cup whole milk
- 1/2 cup sugar
- 1 tablespoon flour, for the cream
- 3 egg yolks
- 100 g butter, softened, for the cream
Instructions
- 1Chop the cold butter into the 4 cups flour until the mixture resembles coarse crumbs.
- 2Pour in the beer and mix into a rough dough. Do not overwork it.
- 3Divide into 12 to 15 equal balls. Chill for 30 minutes.
- 4Preheat the oven to 375F (190C). Line baking sheets with parchment.
- 5Roll each ball out very thin, about 2 mm. Bake one layer at a time for 12 to 15 minutes, until lightly golden and crisp. Cool each layer completely.
- 6For the cream: Heat the milk with the sugar until it just begins to simmer.
- 7Whisk the flour with a small splash of cold milk until smooth.
- 8Whisk the egg yolks until pale, then slowly pour in the hot milk, whisking constantly.
- 9Return to the heat and cook, stirring, until the cream thickens and just comes to a boil. Cool completely.
- 10Beat in the softened 100g butter until smooth and fluffy.
- 11Layer the cooled pastry sheets with the cream, pressing gently.
- 12Cover the top and sides with the remaining cream.
- 13Chill for at least 6 hours before slicing.
Cook's Note
Keep the dough cold and roll each layer very thin so the pastry bakes crisp before it softens into the cream.
Best Served With
Fresh berries
Why This Recipe Works
The rough beer pastry bakes crisp and flaky, while the cooked yolk cream softens the layers into the tender texture that makes Napoleon so satisfying.
Make It Yours
- Spread a thin layer of berry jam under the cream on one or two layers for a tart note.
- Add a teaspoon of vanilla to the custard.
- Finish the cooled cake with a light drizzle of sweetened condensed milk.
Leftover Strategy
Refrigerate covered for up to 3 days. Serve cold, or let slices stand for a few minutes before eating so the cream softens.
Want to impress guests with this dish? Ask Jeff →
Pairing
Hot black tea ↗ or coffee balances the rich custard layers; crisp butter cookies ↗ make a simple pantry-side bite.
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