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The King of Napoleons Recipe

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The King of Napoleons is a classic layered puff pastry cake made with a delicate quick puff pastry dough and a rich, creamy egg yolk custard. This elegant dessert features multiple thin, flaky pastry layers filled and topped with a smooth vanilla custard, finished with cake crumbs on the sides for texture. Perfect for special occasions, this recipe balances buttery pastry with a luscious vanilla custard, chilled to achieve the perfect consistency and flavor.

Ingredients

Scale

Quick Puff Pastry Dough

  • 1 3/4 cups unsalted butter (cold or frozen, cubed)
  • 2 eggs
  • ⅔ cups cold water
  • 6 cups sifted all-purpose flour (650 g)
  • 3 tbsp vodka or cognac (replace with water if preferred)
  • 2 tbsp white vinegar
  • ⅛ tsp kosher salt

Egg Yolk Custard

  • 7 egg yolks
  • 6 cups whole milk
  • 2 cups granulated sugar
  • 1 tbsp vanilla extract
  • 2/3 cups all-purpose flour (sifted)
  • 1 ¾ sticks unsalted butter

Instructions

  1. Make Quick Puff Pastry Dough: In a large cup, whisk together eggs, cold water, vodka or cognac, and white vinegar; set aside. In a food processor, combine the flour and cold cubed butter, pulsing until the mixture resembles peas. Add the egg mixture and pulse until the dough begins to stick together but is not fully formed. Turn the dough onto a work surface and gently gather it with your hands, kneading lightly just until combined, keeping butter chunks intact. Divide dough into 4 equal balls, flatten into disks, cover with plastic wrap, and refrigerate for 1-2 hours or up to several days.
  2. Make the Egg Yolk Custard: In a 6-quart pot, whisk together egg yolks, granulated sugar, and sifted flour, adding a little milk as needed to make a smooth batter. Heat the remaining milk in a saucepan over medium heat until just boiling, whisking to prevent scorching. Slowly temper the hot milk into the egg yolk mixture while whisking continuously. Return the mixture to medium heat, whisking constantly, and bring to a boil. Cook for 2-3 minutes until thickened and the flour taste is gone. Remove from heat and whisk in butter and vanilla extract until fully combined. Pass custard through a fine sieve if needed for smoothness. Pour into a rimmed baking sheet and cover with plastic wrap directly on the surface. Refrigerate if using later.
  3. Bake Puff Pastry Cake Layers: Preheat oven to 400°F with a rack centered. Prepare a 12″ x 16″ baking sheet by placing it upside down on a damp towel to keep it from sliding. Remove each dough ball from the fridge, dividing into 2 equal pieces. Roll each piece into a very thin 12 ½-inch circle on the inverted baking sheet, dusting with flour as needed. Prick dough every 1-2 inches with a fork to prevent bubbling. Bake each layer for 5-7 minutes until lightly golden. Immediately cut around an 11-inch stencil to create neat rounds. Save scraps for cake crumb garnish.
  4. Assemble the Cake: Divide custard into 8 equal portions. Place a small dollop of custard on a serving plate and set the first cake layer on top to adhere. Optionally surround the cake with a cake ring secured by a ribbon for clean edges. Spread 1/8th of the custard evenly over the layer. Repeat layering cake and custard until all 8 layers are used, topping with half of the remaining custard. Sprinkle cake crumbs over the top to prevent custard skin. Remove the cake ring carefully. Spread remaining custard on the sides of the cake, then press remaining cake crumbs firmly onto the sides. Chill the assembled cake until ready to serve.

Notes

  • Keep the butter cold while making the puff pastry to ensure flaky layers.
  • Do not overwork the dough to maintain butter chunks, essential for puffing.
  • Using vodka or cognac adds flakiness but can be replaced with cold water.
  • Tempering the egg mixture with hot milk prevents curdling in the custard.
  • Continuous whisking during custard cooking prevents scorching and lumps.
  • Bake puff pastry layers thin and watch carefully as they bake quickly and can burn.
  • Use a cake ring for tidy edges, but it is optional.
  • Cover custard with plastic wrap touching the surface to avoid skin formation.
  • Refrigerate assembled cake several hours for best flavor and texture.
  • Save scraps from puff pastry to coat the cake, adding flavor and texture.

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

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