Napoleon Torte

Indulge in the delicate layers of the classic Napoleon Torte, a masterpiece of buttery puff pastry and luscious vanilla custard filling. This stunning dessert is as much a feast for the eyes as it is for the palate, featuring golden, flaky pastry sheets layered with velvety, homemade custard and finished with a dusting of powdered sugar. The recipe combines traditional techniques, like folding and chilling the dough to create that perfect puff, with a rich, creamy custard made from scratch. Ideal for special occasions or simply elevating your dessert game, this torte offers an irresistible balance of textures and flavors. Assemble ahead of time to allow the layers to meld together beautifully, making each slice as indulgent as the last. Perfectly suited for gatherings, this recipe serves 12 and will leave your guests enchanted with its elegant presentation and delicious taste.

Nutriscore Rating: 48/100

Prep Time:60 mins

Cook Time:35 mins

Total Time:95 mins

Servings: 12

Ingredients

• 500 grams All-purpose flour
• 300 grams Unsalted butter (cold, cubed)
• 150 milliliters Cold water
• 1 teaspoon Salt
• 750 milliliters Whole milk
• 150 grams Granulated sugar
• 6 large Egg yolks
• 50 grams Cornstarch
• 100 grams Unsalted butter (softened)
• 2 teaspoons Vanilla extract
• 30 grams Powdered sugar

Directions

Step 1

Prepare the puff pastry: In a large mixing bowl, combine flour and salt. Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 2

Gradually add cold water to the mixture, stirring with a fork, until the dough just comes together. Be careful not to overmix.

Step 3

Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Step 4

Roll the dough into a large rectangle on a floured surface. Fold it into thirds like a letter, rotate 90 degrees, and repeat the rolling and folding process two more times. Refrigerate for another 30 minutes.

Step 5

Preheat the oven to 200°C (400°F). Divide the dough into three equal portions and roll each piece into a thin rectangle.

Step 6

Place each piece of dough onto a parchment-lined baking sheet. Use a fork to prick holes all over the dough to prevent puffing during baking.

Step 7

Bake each sheet separately for 12-15 minutes or until golden brown. Allow the pastries to cool completely before assembling the torte.

Step 8

Prepare the custard filling: In a medium saucepan, heat the milk over medium heat until it just begins to simmer. In a separate large bowl, whisk the egg yolks, sugar, and cornstarch until smooth and pale.

Step 9

Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until thickened.

Step 10

Remove the custard from the heat and stir in the softened butter and vanilla extract. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface of the custard to prevent a skin from forming), and let it cool completely in the refrigerator.

Step 11

Assemble the torte: Place one pastry sheet on a serving platter and spread a layer of the custard filling evenly over the top. Repeat the process with the second pastry sheet and custard.

Step 12

Top with the final pastry sheet. Optionally, trim the edges of the torte for a neat appearance.

Step 13

Dust the top layer with powdered sugar just before serving. For optimal texture, allow the torte to sit in the refrigerator for a few hours before slicing and serving.

Nutrition Facts

Serving size	2170.2 grams (2170.2g)

Amount per serving	% Daily Value*
Calories	6398

Total Fat 381.20g	489%
Saturated Fat 230.10g	1151%
Polyunsaturated Fat 0.80g
Cholesterol 2073mg	691%
Sodium 2778mg	121%
Total Carbohydrate 647.90g	236%
Dietary Fiber 14.00g	50%
Total Sugars 219.60g
Protein 96.70g	193%

Vitamin D 499IU	2497%
Calcium 1250mg	96%
Iron 27mg	147%
Potassium 1912mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 6.0%

Carbs: 40.4%