Classic Napoleon Cake with Vanilla Custard

Roll out 130 gr Puff pastry thinly on a flat surface dusted with 10 gr Flour, cut into 4 equal rectangles, and pierce all over with a fork.

Bake the pastry sheets and trim scraps on a baking sheet lined with parchment at 200°C (392°F) for 12 minutes until deep golden and crisp, then set aside to cool completely.

In a heatproof bowl, whisk ¹/₂ piece Eggs size L with 30 gr Sugar, 15 gr Cornstarch for desserts, ¹/₄ tsp Table salt, and 45 ml Milk until smooth.

Pour the remaining 105 ml Milk into a small saucepan and heat over medium heat until small bubbles form around the rim.

Gradually temper the hot milk into the egg bowl while whisking vigorously, transfer the mixture back to the saucepan, and cook over medium heat until thick and bubbling.

Take the custard off the heat and stir in 20 gr Butter and 3 ml Vanilla Extract until melted and glossy, then let it cool to room temperature.

Stack the cooled pastry rectangles on a serving plate, spreading an even layer of vanilla custard between each sheet, then coat the top and sides with the remaining custard.

Finely crush the baked pastry scraps into coarse crumbs, press them onto the top and sides of the assembled cake, and refrigerate for at least 6 hours before serving.