Ah, the Napoleon cake—fancy enough to sound like it was invented by French royalty, but messy enough to remind you that dessert, like life, is best enjoyed imperfect (and with a fork in hand).
This Napoleon Cake recipe features a raspberry twist that adds just the right amount of tart-sweet finish.
This traditional fruit and cream pastry is the kind of dessert that struts into the room, flaky layers and all, and says, “Bonjour, I am pretty and I’m impressive. Now, eat me. Eat me now.”
Napoleon cake, the name alone already sounds pretty fancy, right?
The traditional Napoleon (or mille-feuille if we’re being proper), is made of flaky, golden puff pastry layered with rich, velvety pastry cream and lightly topped with powdered sugar.
The thin layers of puff pastry are created via an easy technique that is surprisingly simple.
After rolling out the store-bought, puff pastry on a sheet of parchment paper, place a second sheet of parchment paper on top of the sheet. Then, place another baking tray directly on top of the parchment.
The weight of the second baking tray will prevent the puff pastry from doing what it really wants to do, that is, puff up.
What you’ll get instead, is puff pastry that is much flatter.
While the weight of the baking tray keeps the pastry flat, the texture is still light, fluffy and flaky.
Then, all you have to do is cut the desired shapes. I used a clear quilter’s ruler (now a designated kitchen ruler), to help cut the uniform rectangles needed.
Napoleon cakes are the perfect dessert for when you want to impress people without actually suffering through a super labor-intensive dessert. It may just look like you did.
And the pastry cream? Well, that’s simple too.
It’s basically pudding that went to culinary school.
If you can stir a pot without burning the contents, you’re already halfway there.
OK, let’s start stacking this treat. A spread of raspberry jam or apricot preserves adds an extra burst of delicious flavor. You’ll only need a thin layer spread from edge to edge.
Next up, use a piping bag to pipe a few thick lines of the cream filling right on top of the jam.
Raspberries are a beautiful color contrast, but you could really add any fresh fruit you like, including blueberries or even sliced strawberries. You pick.
Meanwhile, I continue to work on my food-on-the-move videography series, and I’ve included my latest Food in Motion video above featuring this Napoleon Cake for your viewing pleasure.
You can watch the video fullscreen within this post, or you can click over and watch it full screen over on YouTube.
If you opt to watch this video on YouTube, please consider subscribing to my channel, as I’m trying to grow my audience on that platform too.
Food in Motion
Napoleon Cakes
Ingredients
FOR THE PASTRY
- 2 sheets Puff Pastry (thawed)
- 2 tbsp powdered sugar (for dusting)
- 1 cup raspberry or apricot jam
- chopped pistachios or almonds
FOR THE CREAM FILLING
- 2-1/4 cups whole milk, divided
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup cornstarch
- 2 tsp vanilla extract
- 3 tbsp unsalted butter
- 1 cup fresh raspberries, or other favorite fruit
Instructions
FOR THE CREAM FILLING
- Stir together 1-1/2 cups of milk, sugar, salt and vanilla in a saucepan over medium heat. Stir gently to dissolve the sugar and bring to a simmer.
- Whisk the cornstarch, egg yolks and remaining 3/4 cup of milk until smooth.
- Slowly whisk about 1/3 of the hot milk mixture into the egg mixture, then, pour it all back into the simmering milk.
- Continue to stir throughout to prevent the mixture from burning.
- Bring to a boil and remove from heat.
- Strain the mixture through a sieve.
- Add the butter and vanilla. Gently whisk.
- Add a piece of plastic wrap directly on top of the surface of the strained mixture. This will prevent a skin from forming on the filling.
- Refrigerate for at least an hour.
FOR THE PASTRY SHEETS
- Preheat oven to 375-degrees.
- Roll each of the thawed pastry dough into 11" x 14" rectangles. Place each one on a separate baking tray.
- Use a fork to pierce the raw dough, which will allow it to vent and to prevent air pockets and uneven baking.
- Place a piece of parchment paper directly over each rolled out dough. Then, place another tray on top of the parchment paper. Do this for both trays with dough. The second tray will weigh down the pastry and prevent it from puffing up during baking.
- Bake dough for about 25 minutes or until golden brown.
- Remove dough and allow to cool on a baking rack.
- Once cooled, gently cut the dough into equal-size rectangles.
- Remove filling from the fridge and pipe into a piping bag with a wide piping tip. (I used a Wilton #1M).
FOR THE ASSEMBLY
- Spread a thin layer of raspberry or apricot jam onto each pastry rectangle.
- Pipe a line of filling down the middle of the pastry. Alternate small dots of filling and raspberries on the first pastry rectangle. Top it with another pastry raspberry and repeat the filling and raspberry arrangement.
- Lightly dust with confectioners sugar. Top with chopped pistachios or almonds to finish it off.
- Refrigerate for at least one hour before serving.
Let your Napoleon chill in the fridge for at least a few hours, before serving.
This helps the cream firm up and the layers to bond, so when you slice it, it holds together instead of slumping into a beautiful but tragic custard landslide.
Most importantly, cut it with a sharp knife, wipe the blade between slices, and accept that the first piece may look a little loopy. It’s okay.
That’s the one you get to eat immediately—chef’s privilege.
A dusting of confectioner’s sugar and finely chopped pistachios or almonds is the final light touch, and the nuts reign down like an edible crown, and makes these Napoleon Cakes truly shine.
This dessert is all about layers of flavor, and each bite giving you a little bit of everything.
Vive la pâte feuilleté (or “long live puff pastry!”).
Hope you’re inspired to give this Napoleon Cake recipe a try.
You won’t be sorry and your dessert-loving guest will be delighted.
Thanks for popping by.
See you back here next time.
Reading this really reminds me how elegant and timeless Napoleon cake is
I agree. And it’s a super easy dessert to make too.
Thanks for popping by.
xoxo