The King of Napoleons Recipe

Introduction

The King of Napoleons is a classic layered puff pastry cake filled with rich egg yolk custard. This elegant dessert combines flaky pastry with smooth, creamy custard for a truly indulgent treat perfect for special occasions or impressive gatherings.

Ingredients

• 1 3/4 cups unsalted butter (cold or frozen, cubed)
• 2 eggs
• ⅔ cups cold water
• 6 cups sifted all-purpose flour (about 650 g)
• 3 tbsp vodka or cognac (replace with water if preferred)
• 2 tbsp white vinegar
• ⅛ tsp kosher salt
• 7 egg yolks
• 6 cups whole milk
• 2 cups granulated sugar
• 1 tbsp vanilla extract
• 2/3 cups sifted all-purpose flour
• 1 ¾ sticks unsalted butter

Instructions

1. Step 1: In a large cup, whisk together the eggs, cold water, vodka or cognac, and white vinegar. Set this wet mixture aside.
2. Step 2: In a food processor, combine the 6 cups sifted flour and the cold, cubed butter. Pulse until the mixture resembles pea-sized crumbs.
3. Step 3: Add the egg mixture to the flour and butter in the food processor. Pulse until the dough just starts to come together but is not fully formed.
4. Step 4: Turn the dough out onto a work surface and gently gather it together with your hands, working it as little as possible to keep butter chunks intact. Knead only a few times until it holds together.
5. Step 5: Divide the dough into four equal pieces. Shape each into a ball, flatten into a disk, wrap in plastic, and refrigerate for 1-2 hours or up to several days.
6. Step 6: To make the custard, whisk together egg yolks and sugar in a large pot, adding a little milk to blend. Then whisk in the sifted 2/3 cup flour until smooth.
7. Step 7: Heat the remaining 6 cups milk over medium heat until just boiling, stirring constantly to prevent scorching.
8. Step 8: Slowly temper the hot milk into the egg yolk mixture, whisking constantly to combine smoothly.
9. Step 9: Return the mixture to medium heat and bring to a boil, whisking continuously until thickened and cooked through, about 2-3 minutes.
10. Step 10: Remove from heat and whisk in butter and vanilla extract until smooth. Strain through a fine sieve if necessary to remove lumps.
11. Step 11: Pour the custard into a rimmed baking sheet. Cover with plastic wrap touching the surface to prevent skin formation. Cool and refrigerate up to 3 days if making ahead.
12. Step 12: Preheat the oven to 400°F. Place a baking sheet upside down on a damp towel to prevent sliding while rolling out dough.
13. Step 13: Remove one dough disk from the fridge, divide into two pieces, and roll each into a thin 12½-inch circle on the upside-down baking sheet. Prick all over with a fork to prevent uneven rising.
14. Step 14: Bake each layer for 5-7 minutes or until lightly golden. Immediately trim each layer using an 11-inch plate or stencil and a sharp knife. Keep scraps for decorating.
15. Step 15: Repeat rolling, baking, and trimming for all dough portions to yield 8 thin cake layers.
16. Step 16: Crumble the trimmed scraps finely and set aside for decorating the cake sides and top.
17. Step 17: To assemble, spread a small dab of custard on the serving plate and place the first cake layer on top, pressing gently to adhere.
18. Step 18: Optionally, surround the layer with a cake ring secured with a ribbon to maintain neat edges while layering.
19. Step 19: Spread 1/8th of the custard evenly over each layer, stacking all 8 layers. Finish by spreading half of the remaining custard on top.
20. Step 20: Sprinkle some of the cake crumbs on the top to cover completely, then remove the cake ring by running a thin knife along its edge.
21. Step 21: Cover the sides with remaining custard, then press the remaining crumbs onto the sides until fully coated. Smooth any loose crumbs and clean the plate edges.
22. Step 22: Refrigerate the assembled cake until ready to serve to allow flavors to meld.

Tips & Variations

• Use vodka or cognac in the dough for flakier layers; if avoiding alcohol, plain water works fine.
• Keep the butter chilled and work the dough minimally to achieve proper puff pastry texture.
• Prick the dough layers before baking to prevent uneven puffing or bubbles.
• If custard develops lumps, always strain it for a silky smooth finish.
• Use a cake ring during assembly for cleaner layers and easier handling, but it’s optional.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Allow it to come to room temperature for about 20 minutes before serving for the best texture. Leftover cake scraps can be saved and used to decorate the outside, preventing moisture loss and adding texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the puff pastry dough ahead of time?

Yes, the dough disks can be refrigerated wrapped tightly for up to several days, which helps develop flavor and keeps the butter firm for better layers.

What if my custard is too thin after cooking?

Continue cooking over low heat while whisking gently until it thickens, or add a small slurry of flour and milk mixture to help thicken it faster. Always whisk constantly to avoid lumps and scorching.

The King of Napoleons Recipe

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4.9 from 52 reviews

The King of Napoleons is a classic multi-layered puff pastry cake filled with rich egg yolk custard. Featuring delicate, flaky pastry layers baked to a light golden crisp, combined with smooth, sweet vanilla custard, this indulgent dessert is a showstopper for any special occasion. The custard is thickened with flour and enriched with ample butter and vanilla for a luscious texture, while the signature cake scraps crumb coating adds a charming, rustic finish.

• Author: Dylan
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes (including chilling and baking time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Quick Puff Pastry

• 1 3/4 cups (400 g) unsalted butter, cold or frozen, cubed
• 2 eggs
• 2/3 cups (160 ml) cold water
• 6 cups (650 g) sifted all-purpose flour
• 3 tbsp vodka or cognac (optional, replace with water if not used)
• 2 tbsp white vinegar
• 1/8 tsp kosher salt

Egg Yolk Custard

• 7 egg yolks
• 6 cups (1.44 L) whole milk
• 2 cup (400 g) granulated sugar
• 1 tbsp vanilla extract
• 2/3 cup (85 g) all-purpose flour, sifted
• 1 3/4 sticks (196 g) unsalted butter

Instructions

1. Make Quick Puff Pastry: In a large measuring cup, whisk together the eggs and cold water, then stir in vodka/cognac and white vinegar. Set aside. In a food processor, combine the 6 cups sifted flour with the cold cubed butter; pulse until the mixture resembles pea-sized crumbs. Add the egg mixture to this and pulse until the dough just starts to come together but is not fully formed.
2. Form the Dough: Turn the mixture out onto a work surface and gather it gently with your hands, kneading very minimally just until it holds together and butter remains in small chunks. Divide into 4 equal pieces, shape each into a disk, wrap in plastic wrap, and refrigerate for 1-2 hours or up to several days.
3. Prepare the Egg Yolk Custard: In a 6-quart pot, whisk together the egg yolks, sugar, and flour, adding small amounts of milk as needed to achieve a smooth batter. Warm the remaining milk in a saucepan over medium heat until just boiling, whisking to prevent scorching. Temper the egg yolk mixture by slowly pouring in the hot milk while whisking constantly.
4. Cook the Custard: Return the combined mixture to the heat and bring to a boil over medium heat, whisking continuously until thickened and the flour taste is gone, about 2-3 minutes. Stir in the vanilla extract and butter until melted and smooth. Strain through a fine sieve if any lumps remain. Pour into a baking sheet, cover the surface directly with plastic wrap, and let cool. Refrigerate if making ahead.
5. Bake Puff Pastry Layers: Preheat the oven to 400°F (200°C) with rack in the middle. Place a baking sheet upside down on a damp towel to keep it stable for rolling. Remove dough balls one at a time from the fridge, divide each into two, and roll each piece into a very thin 12 1/2 inch circle on the upside-down baking sheet, dusting with flour as needed. Prick surfaces with a fork every 1-2 inches.
6. Bake and Trim Layers: Bake each layer for 5-7 minutes until lightly golden. While warm, place an 11-inch stencil (plate or lid) on the layer and cut around it with a sharp knife or pizza cutter. Set aside cut rounds separately and crumble scraps for later use. Repeat with all dough for a total of 8 cake layers.
7. Assemble the Cake: Divide the custard into 8 equal parts. On a serving plate, spread a small dab of custard and place the first cake layer on top. Use a cake ring and secure it with ribbon or cake strip to keep edges tidy. Spread 1/8 custard evenly on the layer. Repeat layering cakes and custard until all layers are stacked, topping with half the remaining custard.
8. Finish and Decorate: Remove the cake ring by loosening the edges with a thin knife. Spread the remaining custard evenly on the sides. Press the previously crumbled cake scraps against the sides and sprinkle any leftovers on top. Tap the cake plate gently to settle crumbs and clean the edges. Refrigerate until serving.
9. Serving Note: Allow the cake to chill well for optimal slicing and flavor melding. Serve chilled for best texture and taste.

Notes

• The vodka or cognac in the dough helps inhibit gluten formation, contributing to flakier pastry layers, but can be omitted or replaced with water if preferred.
• Ensure the butter remains cold and in chunks throughout mixing for layered, puffed pastry texture.
• Pricking the pastry layers prevents uneven puffing and bubbling during baking.
• Cover the custard with plastic wrap directly on the surface to avoid a skin forming.
• Using a cake ring helps maintain neater edges during assembly but is optional.
• If making ahead, both dough and custard can be refrigerated for a few days before assembly.
• The cake scraps dotted on top and sides prevent film formation on custard and add texture.

Keywords: Napoleon cake, puff pastry cake, egg custard dessert, French pastry, layered cake, quick puff pastry