
STRAWBERRY NAPOLEON CAKE: MILLEFEUILLE CAKE
Yield:
8
Ingredients
- 3 (7 oz./200g) sheets puff pastry thawed
- 1 batch homemade vanilla pastry cream
- 1 pound (450 g) fresh strawberries, hulled and sliced
- 13 oz. (390 g.) apricot jam
- ¼ cup confectioner’s sugar for garnish
Instructions
- Preheat the oven to 400 °F, 200 °C.
- Roll each puff pastry sheet to a rectangle measuring 8 and ½ inches by 12 inches.
- Place the puff pastry sheets on baking trays lined with parchment paper and dock them all over using a fork (piercing all over).
- Place parchment paper over each sheet and place a baking tray over the paper to add weight.
- Bake in the center rack of the oven for 20 minutes.
- Remove from the oven, carefully, while wearing oven mitts, press the trays down to flatten the pastry.
- Remove the top trays and parchment paper.
- Place the puff pastry back in the oven and bake about 15-20 minutes more or until golden brown.
- Allow to cool completely.
- Place one puff pastry layer on a platter and spread half of the apricot jam over it.
- Spread a layer of sliced strawberries on top of the jam.
- Fill a pastry bag fitted with a large star tip with pastry cream.
- Pipe a thick layer of cream over the strawberries, cover with another sheet of puff pastry.
- Repeat the same steps with the second layer.
- Place the final puff pastry layer on top and dust generously with confectioner’s sugar.
- Allow to set in the refrigerator 1 hour. When ready to serve, use a serrated knife to carefully saw the cake into equal rectangular slices.
- Enjoy!
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