Napoleon

The Napoleon cake comprises 10-12 layers of crusty pastry with a whipped pastry cream filling and is encrusted with pastry crumbs. The cake is chilled for 12 to 24 hours to allow the pastry layers to soften.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Using a food processor, crumb flour and cold butter.

Step 2

Add sour cream, egg, and process until the dough comes together.

Step 3

Divide the dough into 12 portions, 69 g each.

Step 4

Roll each portion between two parchment paper sheets making 9" D rounds and refrigerate for 1 hour.

Step 5

Preheat oven to 190C/375F.

Step 6

Remove from the fridge as many portions of dough as you can into your oven. Peel off the top sheet of parchment from the dough and prick the dough with a fork. Bake for 10 minutes until golden and puffed. Cut to size and crumble the edges. Continue with the rest of the portions.

Step 7

Make brown butter. Let it cool to room temperature.

Step 8

Make crème Anglese. Emulsify creme Anglese with brown butter using a blender until smooth.

Step 9

Make pastry cream. Combine it with brown butter emulsion.

Step 10

Whip the heavy whipping cream. Combine with brown butter emulsion.

Step 11

Use a ladle of cream per layer (~78 g).

Step 12

Assemble the cake inside the ring, cover it, and refrigerate for 3 days.