Homemade Napoleon cake

Directions

1. First, prepare the cream. ≈ 3 min
2. Whisk the eggs and sugar in a mixing bowl until the mixture becomes slightly lighter in color. ≈ 4 min
3. Pour in into a pot. ≈ 3 min
4. Add the flour and milk. ≈ 3 min
5. Mix well to ensure the flour dissolves completely. ≈ 4 min
6. Cook over medium heat, stirring constantly until thickened, about 6 to 7 minutes. ⏱ 7 min
7. Remove from the heat and let cool for 10 minutes. ⏱ 10 min
8. Add the butter. ≈ 3 min
9. Whip in the mixer until you have a smooth, creamy texture. ≈ 4 min
10. Place the cream in the refrigerator. ⏱ ≈ 2 hr
11. Next, prepare the dough. ≈ 3 min
12. Place the flour and butter in a mixing bowl. ≈ 3 min
13. Cut them with a knife or use your fingers to break them down into large pieces. ≈ 3 min
14. In a separate container, combine the egg and sour cream. ≈ 4 min
15. Pour this mixture over the buttered flour. ≈ 3 min
16. Mix by hand until a soft and delicate dough is formed. ≈ 4 min
17. If the dough is still sticking to your hands, add a little more flour. ≈ 3 min
18. Divide the dough into 7 equal parts and form into balls (8 if you prefer). ≈ 10 min
19. Wrap the stretch film around the balls. ≈ 10 min
20. Place them in the refrigerator for 2 hours. ⏱ 2 hr
21. Preheat the oven to 200 °C. ⏱ ≈ 10 min
22. Roll each ball out into a square of approximately 28 cm, making it very thin. ≈ 10 min
23. If your mold has a different size, adjust the size of the leaves accordingly. ≈ 3 min
24. Place the sheet on the pan without greasing it. ≈ 3 min
25. Use a small amount of paste to repair the tears. ≈ 3 min
26. Use a fork to prick the leaf in 3 or 4 places so that it doesn’t expand too much. ≈ 3 min
27. Cook each leaf for 6 to 8 minutes, until the top is lightly golden brown. ⏱ 8 min
28. Keep a close eye on it to prevent it from burning. ≈ 3 min
29. Prepare and cook all the meatballs in the same way. ⏱ ≈ 10 min
30. Carefully stack the cooked leaves. ≈ 3 min
31. Remove the most cooked or broken part of the leaf and set it aside. ≈ 3 min
32. Layer the leaves, spreading a generous amount of cream between each one. ≈ 3 min
33. If a leaf has become swollen, gently press it with a fork. ≈ 4 min
34. Apply more cream to the edges, as these are the areas that absorb it most slowly. ≈ 4 min
35. Sprinkle the top of the cake with some of the reserved crumbs. ≈ 2 min
36. Sprinkle the remaining crumbs over the sides. ≈ 2 min
37. If the edges aren’t very crisp, don’t add the crumbs immediately: let the cake soften, level the edges with a knife, and then add the crumbs. ≈ 3 min
38. Allow the cake to soak for at least 7 to 8 hours at room temperature, or overnight. ⏱ 8 hr
39. Serve the cake once it is cooked through. ≈ 2 min