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Cuisine d'Aubéry
The food blog of FX
Dessert Layer Cake Napoleon Cake

https://cuisinedaubery.com/recipe/love-napoleon/

The Love Napoleon Cake (millefeuille)

Tuesday February 16, 2021
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French call it Millefeuille, Americans call it Napoleon, I personally call it, friggin' delicious. Because that is what it truly is.

FX (François-xavier)

About this recipe

This is a heart-shaped Napoleon, a dessert that is known in France as a "Millefeuille" (thousand sheets)

A napoleon consists of crispy layers of puff pastry filled with rich custard pastry cream

The Love Napoleon Cake (millefeuille)The Love Napoleon Cake (millefeuille)

Beautiful isn't it ? And not so difficult to make !

A Napoleon ("mille-feuille") isn't difficult to make at home, especially if you use frozen puff pastry dough. It can be a tad time-consuming, so allow yourself ample time for prepping, baking, assembling, and chilling

The Love Napoleon Cake (millefeuille)

A perfect dessert during the Valentine's day, to share with the person you love, but also a pretty dessert to make all year around !

The Love Napoleon Cake (millefeuille)

Actually you don't have to shape this as a heart, a rectangular shape will do it!

Typically, 'Napoleons' are garnished with glossy royal icing with elaborate designs made out of chocolate or colored icing, this is overly sweet, which we will avoid in this recipe

The Love Napoleon Cake (millefeuille)
The Love Napoleon Cake (millefeuille)

Cream and Raspberries, with a baked puff pastry, topped with whipped cream : a delicious treat to share with those you love

The Love Napoleon Cake (millefeuille)

Here's a little song that I sing when I feel in love:

- You are my sunshine, my only sunshine,
- You make me happy, when skies are gray...
- You'll never know dear, how much I love you,
- Please don't take my sunshine away
( https://www.youtube.com/watch?v=81YQFvmrOEs )

The Love Napoleon Cake (millefeuille)

Modifications to the original recipe

I modified only a few things...

● I added the whipped cream on top of the dessert to make it even more delicious

The Love Napoleon Cake (millefeuille)

Print Recipe, with photos Print Recipe, no photos
Skill: Intermediaire Level Cuisine: French Cuisine Courses: Dessert, Layer Cake, Napoleon Cake, 
Whipping cream Mousseline cream Raspberries Puff dough Vanilla sugar
 5
Ingredients
  • For a 7.08" (or 7 3/32" or 18 cm) x 6.69" (or 6 11/16" or 17 cm) heart

  •   2 Puff Pastry Doughs. For the recipe, see HERE
  • First layer
  •   13 Raspberries
  •   ⅔ Cup Mousseline Cream (200 grams). For the recipe, see HERE
  •   0.8 Gelatin Sheet
  • Second layer
  •   20 Raspberries
  • Whipped Cream
  •   ¼ Cup Mousseline Cream (80 grams). For the recipe, see HERE
  •   some Food Coloring. Red Color
  •   ⅔ Cup Whipping Cream (150 grams)
  •   1 Tablespoon Vanilla Sugar (16 grams). For the recipe, see HERE


  • For a 6.29" (or 6 19/64" or 16 cm) x 5.9" (or 5 29/32" or 15 cm) heart

  •   2 Puff Pastry Doughs. For the recipe, see HERE
  • First layer
  •   10.1 Raspberries
  •   ½ Cup Mousseline Cream (156.8 grams). For the recipe, see HERE
  •   0.6 Gelatin Sheet
  • Second layer
  •   15.6 Raspberries
  • Whipped Cream
  •   3 Tablespoons Mousseline Cream (62.7 grams). For the recipe, see HERE
  •   some Food Coloring. Red Color
  •   ½ Cup Whipping Cream (117.6 grams)
  •   2 teaspoons Vanilla Sugar (12.5 grams). For the recipe, see HERE


  • For a 7.87" (or 7 7/8" or 20 cm) x 7.48" (or 7 31/64" or 19 cm) heart

  •   2 Puff Pastry Doughs. For the recipe, see HERE
  • First layer
  •   16.1 Raspberries
  •   ¾ Cup Mousseline Cream (248.3 grams). For the recipe, see HERE
  •   0.9 Gelatin Sheet
  • Second layer
  •   24.8 Raspberries
  • Whipped Cream
  •   ⅓ Cup Mousseline Cream (99.3 grams). For the recipe, see HERE
  •   some Food Coloring. Red Color
  •   ¾ Cup Whipping Cream (186.2 grams)
  •   2 Tablespoons Vanilla Sugar (19.8 grams). For the recipe, see HERE


  • For a 9.44" (or 9 29/64" or 24 cm) x 9.05" (or 9 1/16" or 23 cm) heart

  •   2 Puff Pastry Doughs. For the recipe, see HERE
  • First layer
  •   26.5 Raspberries
  •   1 ⅓ Cup Mousseline Cream (407.8 grams). For the recipe, see HERE
  •   1.6 Gelatin Sheets
  • Second layer
  •   40.7 Raspberries
  • Whipped Cream
  •   ½ Cup Mousseline Cream (163.1 grams). For the recipe, see HERE
  •   some Food Coloring. Red Color
  •   1 ⅓ Cup Whipping Cream (305.8 grams)
  •   2 Tablespoons Vanilla Sugar (32.6 grams). For the recipe, see HERE

  • You will need...
    Perforated Baking Pan
    Silicone Baking Mat
    Perforated Baking Mat
    Silicone Kitchen Tongs
    Sifter for Baking
    OXO Mini Strainer
    Scanpan Saucepan
    DeBuyer Whisk
    Gelatin Sheets
    Matfer Bourgeat Pastry Bags
    Disposable Pastry Bags
    Plain Pastry Tips Set, Stainless Steel
    Large Mixing Bowls, Stainless Steel
    Powdered Food Coloring Kit
    Wilton Gel-Based Food Color
    KitchenAid 7-Quart Stand Mixer
    Hamilton Beach Stand Mixer
    Hand Mixer
    KitchenAid Silicone Spatula Set
    Le Creuset Silicone Spatula
    Saint Honore Pastry Tips Set
    Saint Honoré Nozzle
    Steps


    The puff dough

    For this recipe, no need to make your own Puff Pastry Doughs, you may purchase the puffs in your supermarket. (most often in the frozen section)

    If you live in the States, try to purchase a quality puff pastry (most puff pastry are not very tasty). I purchase mine in the chain store "Smart & Final" (look in the frozen section for 'French Puff Pastry')

    The Love Napoleon Cake (millefeuille)

    1. You will need a stencil in the shape of a heart

    2. You may use my file, HERE

    3. Print my file and cut the heart with scissors

    The Love Napoleon Cake (millefeuille)

    4. Using this stencil, cut two hearts

    5. Use a sharp knife

    The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille)

    6. Transfer the hearts onto a baking pan with a silicone mat

    7. Lay another silicone mat on top

    8. And then lay a baking tray, which will avoid the puff pastry to rise too much

    The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille)

    Perforated Baking PanSilicone Baking Mat Perforated Baking Mat

    9.  Bake at 360 °F / 180 °C

    10.  I won't tell you how long to bake. It's really up to you to bake until you obtain the light golden color that you need

    The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille)

    Silicone Kitchen Tongs

    11. Sprinkle some icing sugar and bake a few minutes

    12.  This will caramelize and will avoid the puff dough to get soaked with the cream

    The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille)

    Sifter for BakingOXO Mini Strainer

    13. You are done with 2 baked hearts, and these should be the same size

    The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille)

    The Mousseline Cream

    14. You will need to make the Mousseline Cream : you need ⅔ Cup or 200 g for the first layer and ¼ Cup or 80 g for the upper layer. Make sure to add Vanilla in the cream

    15. The recipe is HERE

    16. While you are making it, you may want to add the Gelatin (0.8 Gelatin Sheet) (to bloom in cold water and add in the cream when still hot). This will make the cream a bit firmer and allow it to hold better in this dessert

    The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille)

    Scanpan Saucepan DeBuyer WhiskGelatin Sheets

    17.  Transfer the cream in a Pastry Bag and place in the refrigerator for 2 hours

    18. Use a Plain Pastry Tip with a large diamater (0.62" (or 5/8" or 1.6 cm))

    19. Pipe little balls all around a first heart

    The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille)

    Matfer Bourgeat Pastry BagsDisposable Pastry BagsPlain Pastry Tips Set, Stainless Steel

    20. Insert the Raspberries (13)

    21. Finish the first layer by adding more Mousseline Cream

    The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille)

    The Whipped Cream

    22. For the whipped cream : Pour into a bowl the Mousseline Cream (¼ Cup or 80 g) and a few drops of Food Coloring (red), mix with a spatula

    The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille)

    Large Mixing Bowls, Stainless SteelPowdered Food Coloring KitWilton Gel-Based Food Color

    23. Whip the Whipping Cream (⅔ Cup or 150 g): You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater

    24. Add in the Vanilla Sugar (1 Tablespoon or 16 g) and whisk

    The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille)

    KitchenAid 7-Quart Stand MixerHamilton Beach Stand MixerHand Mixer

    25. You need to incorporate the two bowls, without whisking (which would destroy the airy texture)

    The Love Napoleon Cake (millefeuille)

    26. Add in 1/3 of the whipped cream and fold carefully

    27. Repeat with 1/3 of the cream, and repeat with the last 1/3

    The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille)

    KitchenAid Silicone Spatula Set Le Creuset Silicone Spatula

    28. Transfer into a Pastry Bag and a Saint-Honore Piping Tip

    29. Pipe on the second heart

    The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille)

    Saint Honore Pastry Tips SetSaint Honoré Nozzle

    30. For the Raspberries (20), try to pick them with the same size and caliber

    31. Sprinkle some icing sugar

    32. Place the Raspberries around the heart

    The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille)

    OXO Mini Strainer

    33. All you need to do now is to place the upper layer on the first heart

    The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille) The Love Napoleon Cake (millefeuille)
    Result

    To finish, I added bits of raspberries and a rose petal

    Place in the refrigerator for 2 hours

    Napoleons (Mille-feuille) can be assembled a day in advance of serving, but not longer, otherwise the baked puff pastry will become too soft, a sign that the dessert is not fresh

    A delicious dessert, Enjoy !

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Whipping cream Mousseline cream Raspberries Puff dough Vanilla sugar
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