mille feuille

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Cake Nepoleon
Cake Napoleon

Cake Napoleon or Mille-feuille is a French pastry traditionally, made up of layers of puff pastry alternating with layers of pastry cream. I tried Cake Napoleon in a local brunch place here called – Towercafe and I have been a fan of this desert since then. I used to think it must be one complicated cake to make until I actually started to whip up ingredients.

My uncle (mom’s brother) and his family had spent a good chunk of their life in Moscow. I wanted to reach out to my cousins while I was researching on this cake but could not because of time constraint. I’m going to share the post with them and incorporate their feedback (if there will be any) later on. What I came to know is that, Cake Napoleon is a Russian rendition of the classic French, but tweaked and changed to a great extent although. In the Russian version, instead of pasty cream, condensed milk is used but the basics remain the same which is to roll the dough into very thin layers – the thinner the better and alternate each layer with pastry cream or condensed milk.

So why the hurry to write up this post?? One, I have a client deliverable due in two weeks which will keep me engaged and leave no room for blogging, Two, I had to write a post for my friend Sonal from simplyvegetarian777 and the theme is Semi-Home made. I was researching for some ideas online and that’s when I found this cake’s recipe and It didn’t take me long to decide to go for it or not. My mind was made up right away like most things in my life. I tend to take decisions right away and I haven’t been disappointed – yet. Neither was I disappointed with the outcome of this recipe.  It came out great. Even I nailed the frosting part.

 

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If you like classy desserts and you can’t go more classical than this! Yet again this is French and No, I didn’t try this when I was in Paris. Next time! People like me who love cakes, they may want to be passionate about travelling, just for the sake of tasting cakes and other desserts.

To satisfy your curiosity about why it’s called a Napoleon cake, here is the link to the wiki – – Napoleon Cake

Ingredients:

3 egg yolks
1/2 cup granulated sugar
2 tbsp flour
2 cups milk (divided)
1 tbsp orange liqueur. I used Grand Mernier. Skip this step if you wish.
1/2 cup butter, softened
2 oz cool whip, thawed
1 package puff pastry. I used Pepperidge Farm‘s pastry sheets.

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Method:

  • In a bowl, beat the eggs and sugar using an electric mixer. Add the flour to the eggs, then blend in ½ cup milk.
  • Add the rest of the milk  into a saucepan and bring to a slight simmer.
  • Slowly pour the egg mixture into the hot milk while stirring constantly with a whisk.
  • Transfer the saucepan back to the burner and heat over low heat. Make sure to constantly stir until the custard thickens.
  • Thaw out each sheet of puff pastry and place onto a floured surface. Using a rolling-pin, roll each sheet. Cut each sheet into 3 parts. All total you should get 6 from 2 sheets.
  • Then generously puncture the puff pastry with a fork.
  • Bake in a 400 degree oven for 10 minutes or until golden brown.
  • Once the custard has cooled completely add in the orange liqueur, cool whip and softened butter and blend.
  • Take some custard and smooth it on the first sheet. Divide the cream amongst 6 layered puff pastry sheets.
  • Take some crumbled scraps into the palm of your hand and press them against the sides of the cake.  Sprinkle the rest of the cake crumbs on top of the cake.
  • Serve with fresh fruits.

If you like cakes, you might also like:

The Best Chocolate Banana Bread with Nutella Glaze

Orange Olive Oil Cake

Cardamom Cream Cake

Napoleon Cake with orange liqueur
Napoleon Cake

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I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master.

Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day).

Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

60 Comments

  2. A beautiful cake. Didn’t the puff sheets get softer after staying in the refrigerator?

  3. That looks divine Aish..awesome clicks too..hv spent a few years in Moscow…have had this torte a couple of times..you have actually nailed it lookwise too.

  5. It tastes much better after sitting in the refrigerator for a day but yes, it does go a little softer but then all the layers soak up the cream too

  33. Pingback: Semi Home Made Collective – May 2016 | simplyvegetarian777

  36. Yum – a Napoleon cake sounds amazing! I love using puff pastry for pretty much anything and it so light and airy most of the time that you get a treat without feeling gross after. Thanks for sharing!

  38. mmmmm!!! i just want to reach in and try some LOL! so mouth watering. thanks for the awesome recipe shared with a cake lover friend of mine on twitter

  41. Wow wow wow! What a beautiful job you’ve done! I have so many fond childhood memories of ‘Napoleon’ (said with a Persian accent) cake and pastry. Never thought to make it myself but it seems fairly straightforward. Thank you for sharing the story and the recipe. 🙂

  43. This looks delicious! I love baking but I have been avoiding more delicate pastry recipes. After reading this, i think I’m going to have to face my fear!

  44. Wonderful recipe, my grandmother used to do this cake for family holidays, with this cream 🙂 The use of alcohol in cooking dessert adds +100 in karma 🙂

  52. Someday I miss eating a bit less clean, this recipe looks great but I can’t eat sugar or white flour so I will not try it for myself but looks amazing for my guest!

  57. Totally love French Bakeries and pastries. Looks yummy. I did some work for a French Cafe and everything they serve is amazing.

  58. I had a Napoleon once, in the French pavilion at Epcot. Delish! This looks equally yummy. I might even have a package of puff pastry in my freezer.

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