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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.

Ingredients

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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

Find it online: https://dinewithdylan.com/the-king-of-napoleons-recipe/