Napoleon Cake | the best recipe

Custard.
Ingredients:
1100g milk
1 vanilla bean
5 large eggs
250g sugar
65g cornstarch
60g unsalted butter
300g heavy whipping cream (at least 33% fat)
Instructions:
Pour 1100g of milk into a large saucepan. If using a vanilla bean, split it lengthwise with a knife and scrape out the seeds. Add both the seeds and the pod to the milk for a rich vanilla flavor. Heat the milk over medium heat until it just begins to boil, with small bubbles forming around the edges. Do not let it come to a full boil.
In a large mixing bowl, combine 5 large eggs, 250g of sugar, and 65g of cornstarch. Stir the mixture with a whisk until it becomes smooth and uniform. There is no need to whisk vigorously; just ensure everything is well combined.
Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking prematurely. This is called tempering the eggs.
Once all the milk is incorporated, return the mixture to the saucepan. Place the saucepan back on the stove over medium heat. Cook the mixture, stirring constantly with a whisk, until it thickens and reaches a custard-like consistency. This should take about 5-7 minutes. Make sure to stir the bottom and edges of the pan to prevent the custard from sticking or burning.
Once it reaches a boil, continue cooking for an additional 2 minutes to ensure the cornstarch is fully cooked out and the custard is thickened.
Remove the saucepan from the heat and add 60g of unsalted butter. Stir until the butter is completely melted and incorporated.
Transfer the custard to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate the custard for 2-3 hours until it is completely chilled.
Before assembling the cake, ensure your heavy cream is well-chilled. In a large mixing bowl, whip 300g of heavy whipping cream until stiff peaks form. This should take about 5-7 minutes using a hand mixer or stand mixer. Once the cream is whipped, add chilled custard to the whipped cream and beat on low speed for an additional minute until smooth.
Assemble the Cake. Spread about 1.5 heaping tablespoons of the cream mixture onto each layer of pastry. You can use ready-made puff pastry layers or homemade ones.
You can find the puff pastry recipe in the previous video. Here’s the link • PUFF PASTRY RECIPE | h...
Cover the top and sides of the cake with the remaining cream, smoothing it out with a spatula for an even finish. Take any leftover pastry scraps and crush them into fine crumbs using a blender or a rolling pin. Coat the entire cake with these crumbs, pressing them gently into the cream to adhere.
Place the assembled cake in the refrigerator and let it chill for at least 12 hours. This allows the layers to meld together and the flavors to develop beautifully. Decorate the cake as desired. Fresh raspberries or other berries make a beautiful garnish that adds a pop of color and freshness. Slice and serve your delicious Napoleon Cake!
Pro Tips:
• For a richer flavor, you can infuse the milk with the vanilla bean overnight before starting the recipe.
• Make sure your cream is very cold before whipping to ensure it reaches the right consistency.
Enjoy!
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[@cristinafratilescu9614]

Looks amazing thank you for sharing I want to make it

[@yasamanminouei]

Music😍💙👌🏼

[@Yulya_ssha]

This video is so beautiful 😍

[@olesia_cake_]

Thank you Yulya!

[@user-sg7kz8hk6p]

Where is the cake layer recipe??

[@rozaumm6456]

Перевода нет рецепта (

[@Maya_Family838]

Pin please 😢