Why Didn’t I Know This Recipe Earlier? The Quickest & Tastiest Napoleon Cake in Glasses!

Video Description

Kitchen Tools I Cook With: https://amzn.to/47KTh6J * Some links are affiliate links, which means I may earn a small commission at no extra cost to you. --- Ingredients: * Milk – 2 cups (500 ml) * Egg yolks – 3 pcs * Sugar – ⅓ cup (80 g) * Cornstarch – ⅓ cup (40 g) * Vanilla extract – a few drops (optional) * Salt – a pinch * Unsalted butter – ⅓ stick (40 g), cold * Puff pastry – 1 sheet (about 8 oz / 225 g) * Powdered sugar – 1 tbsp * Puff pastry cubes: 375°F / 190°C for 12–15 minutes until golden and puffed. * Pan size: 8-inch (20 cm) round pan, for assembling the cake. **Key steps:** 1. Make the custard: whisk egg yolks with sugar, salt, and cornstarch, then temper with hot milk. Cook over low heat until thickened. 2. Immediately whisk in **cold cubed butter** right after removing from heat—this makes the cream smooth and rich. 3. Chill the custard in the fridge (cover with plastic wrap touching the surface to avoid skin). 4. Roll out and cut puff pastry into small cubes, bake until golden and crispy. 5. Assemble in glasses: alternate layers of custard and crumbled pastry cubes. 6. Finish with pastry crumbs dusted with powdered sugar. **Tips & Notes:** * Strain custard through a sieve for an extra silky texture. * You can blend the chilled custard for 30 seconds before layering for even smoother cream. * Serve immediately for a crunchy texture or chill for a few hours for softer, cake-like layers.