Napoleon

Napoleon Torte: A Rich Layered Pastry with a Cultural Legacy. Napoleon Torte is a layered pastry dessert popular in Eastern Europe named after Napoleon Bonaparte, it features flaky puff pastry layers filled with rich custard or buttery cream. The dessert became significant during the Napoleonic era and symbolized luxury and prestige in Soviet celebrations. It remains a beloved part of Eastern European culinary traditions, often served at holidays and special occasions.

Napoleon Torte vs. Mille-Feuille

While both desserts share layered pastry and cream filling, they differ in origin and texture:

• Napoleon Torte is an Eastern European classic with thicker, richer fillings and a more rustic appearance, often topped with crushed pastry crumbs.

• Mille-Feuille, a French dessert, has lighter pastry cream and is glazed on top, offering a more refined appearance.

  
  

Both desserts are symbols of celebration.

For the Puff Pastry Cake Layers:

• 5 1/2 cups (660g) all-purpose flour

• 2 large eggs

• 2/3 cup (160g) cold water

• 3 tbsp (45g) vodka

• 1 tbsp (15g) white vinegar

• 1 3/4 cups (400g) butter, cubed

• 1/4 teaspoon sea salt

  
  

For the Vanilla Custard:

• 9 egg yolks

• 1 cup (200g) white granulated sugar

• 1/3 cup (80g) water

• 4 1/2 cups (1.08L) 3.8% whole milk

• 3 tbsp (22.5g) flour

• 1/3 cup (40g) cornstarch

• 1 1/2 cups (340g) unsalted butter

• 3 tsp (15ml) vanilla extract

Instructions

Puff Pastry Cake Layers:

1. Prepare the Dough:

   • Cube the butter and freeze for 15-20 minutes.

   • In a food processor, combine half the butter and flour, pulsing until fine crumbs form. Repeat with the other half and combine in a large bowl.

     
     

2. Mix Wet Ingredients:

   • In a separate bowl, whisk eggs, water, vodka, vinegar, and salt.
     

3. Combine Ingredients:

   • Make a well in the dry ingredients, pour in the wet mixture, and mix until a soft dough forms.

   • Knead minimally to incorporate the flour.
     

4. Chill Dough:

   • Divide the dough into 12 pieces and roll each into a ball. Cover and refrigerate for 1 hour (or freeze for 30 minutes).
     

5. Roll and Bake:

   • Preheat the oven to 375°F (190°C).

   • Roll each dough ball into an 8-inch circle. Bake for 8-10 minutes until golden brown. Let cool.
     

Vanilla Custard:

1. Prepare the Custard Base:

   • Whisk 9 egg yolks and 1 cup (200g) white granulated sugar in a bowl. In a small bowl, mix 1/3 cup (40g) cornstarch and 1/3 cup (80g) water to form a slurry. Add the slurry to the egg yolk mixture and whisk until creamy.
     

2. Heat Milk:

   • In a pot, whisk 3 tbsp (22.5g) flour into 4 1/2 cups (1.08L) whole milk and heat over medium until steaming (not boiling).
     

3. Temper the Custard:

   • Slowly add the hot milk to the egg mixture, a cup at a time, whisking after each addition.

   • Once fully combined, return the mixture to the pot and cook over medium-low heat for 8-10 minutes, stirring constantly, until it thickens and coats the back of a spoon.
     

4. Finish the Custard:

   • Remove from heat, whisk in 1 1/2 cups (340g) unsalted butter and 3 tsp (15ml) vanilla extract, and let cool to room temperature.
     

Assemble the Cake:

1. Layer the Cake:

   • Spread 3/4 cup (180g) custard between each layer. Use remaining custard to frost the top and sides.
     

2. Garnish and Set:

   • Add the baked pastry scraps to a food processor and pulse until they form fine crumbs. Press these crumbs gently into the sides and top of the cake for garnish.

   • Refrigerate overnight to set.
     

3. Serve:

   • Remove from fridge 1 hour before serving. Top with fresh berries like strawberries, blackberries, raspberries and blueberries, you can also glaze the fruit with a sugar glaze (sugar, water, reduced add lemon).