Why Didn’t I Know This Recipe Earlier? The Quickest & Tastiest Napoleon Cake in Glasses!
By Whisk Takers
Community Score: 50% | 37.8K views | 6mo
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Kitchen Tools I Cook With: https://amzn.to/47KTh6J * Some links are affiliate links, which means I may earn a small commission at no extra cost to you. --- Ingredients: * Milk – 2 cups (500 ml) * Egg yolks – 3 pcs * Sugar – ⅓ cup (80 g) * Cornstarch – ⅓ cup (40 g) * Vanilla extract – a few drops (optional) * Salt – a pinch * Unsalted butter – ⅓ stick (40 g), cold * Puff pastry – 1 sheet (about 8 oz / 225 g) * Powdered sugar – 1 tbsp * Puff pastry cubes: 375°F / 190°C for 12–15 minutes until golden and puffed. * Pan size: 8-inch (20 cm) round pan, for assembling the cake. **Key steps:** 1. Make the custard: whisk egg yolks with sugar, salt, and cornstarch, then temper with hot milk. Cook over low heat until thickened. 2. Immediately whisk in **cold cubed butter** right after removing from heat—this makes the cream smooth and rich. 3. Chill the custard in the fridge (cover with plastic wrap touching the surface to avoid skin). 4. Roll out and cut puff pastry into small cubes, bake
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