Explore Our Culinary Heritage

Napoleon

Print Recipe

Equipment

  • baking sheets
  • 1 medium pot
  • 1 small bowl
  • 1 Rolling Pin

Ingredients

Filling

  • 4 egg yolks
  • 3/4 cup sugar
  • 1 1/2 quarts WHOLE milk
  • 1 1/2 sticks butter room temperature
  • 2 3 oz packs vanilla pudding

Dough

  • 3/4 cup sugar
  • 2 egg yolks
  • 1 whole egg
  • 3 cups flour
  • 4 tbsps sour cream
  • 1 pinch salt

Instructions

For the filling

  • Combine 4 egg yolks, 3/4 cup sugar, and a little milk in a small bowl. Mix well.
  • In a medium pot, combine 1 1/2 quarts WHOLE milk, 1 1/2 sticks butter, 2 3 oz packs vanilla pudding and bring to a gentle boil.
  • Lower the heat and SLOWLY add the egg mixture to the pot, stirring constantly. Cook and stir until thickened. Remove from heat and let cool.

For the dough layers

  • Using a stand mixer and a dough hook, combine 3/4 cup sugar, 2 egg yolks, 1 whole egg, 3 cups flour, 4 tbsps sour cream and 1 pinch salt to create a thick dough.
  • Divide the dough into 8 equal portions and roll out each portion individually on a cookie/baking sheet. Rolled out dough should be very thin and all rolled out portions should be relatively equal in size.
  • Bake each layer in a 400 degree preheated oven for about 5 or 6 minutes, or until edges begin to brown. Remove from the oven and set them aside to cool.
  • Once cool, crumble ONE of the layers into small crumbs to be sprinkled on top of the finished pastry.

Putting it together

  • Begin layering each of the portions, spreading the filling between each layer of dough, making sure the final topping is the cream filling.
  • Once all layering is finished, sprinkle the crumbled pieces on top.
  • Refrigerate overnight before serving.