Napoleon

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.

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.

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.