If you’re referring to the popular “Napoleon in a Glass” dessert, it’s a quick, layered version of the classic Napoleon cake made with crisp puff pastry and vanilla custard. (mealstips.familyfreshrecipes.com)
Ingredients
For the pastry:
- 1 sheet frozen puff pastry, thawed
For the custard:
- 2 cups (500 ml) whole milk
- 3 egg yolks
- ½ cup (100 g) sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons (30 g) unsalted butter
Optional:
- 1 cup whipped cream
- Fresh berries, crushed nuts, or powdered sugar for garnish
Instructions
- Bake the puff pastry
- Preheat the oven to 200°C (400°F).
- Bake the puff pastry for 15–20 minutes until golden and crisp.
- Let it cool completely, then crumble it into bite-sized pieces.
- Make the custard
- Whisk together the egg yolks, sugar, and cornstarch.
- Heat the milk until hot but not boiling.
- Slowly whisk the hot milk into the egg mixture.
- Return everything to the saucepan and cook over medium heat, stirring constantly, until thick.
- Remove from the heat and stir in the butter and vanilla.
- Cool completely.
- Assemble the dessert
- In serving glasses, layer:
- Custard
- Puff pastry crumbs
- Whipped cream (optional)
- Repeat the layers until the glasses are full.
- Finish with extra pastry crumbs and garnish with berries, nuts, or a dusting of powdered sugar.
- In serving glasses, layer:
- Chill
- Refrigerate for at least 2 hours before serving so the flavors meld while the pastry retains some texture. (mealstips.familyfreshrecipes.com)
For a richer version, fold a little whipped cream into the cooled custard before layering. Fresh strawberries or raspberries also pair especially well with this dessert.
