This recipe is the same as my 12-Layer Torte Napoleon, but only 10 pastry layers were used this time, and they were cut in 20cm circles versus last year’s 16cm for a taller torte. Also, this year’s torte was rolled thinner and it was not topped with the traditional extra crumbled pastry dough, only with pastry cream for a perfectly imperfect look. It’s a delicious recipe, actually simpler to make than it is to write out.
I suggest reading through the recipe a couple of times. Familiarize yourself with ingredients and suggestions, then dive in and…
enjoy!
Torte Napoleon
with homemade puff pastry
Ingredients
Pastry Cream
- 750 mL whole milk
- 3 eggs
- 130 g granulated sugar
- 1-2 vanillin sugar packs (8g each) or 1 1/2 teaspoons vanilla extract
- 50 g all-purpose flour
- 15 g cornstarch
- 70 g unsalted butter softened room temperature
Puff Pastry (Homemade)
- 400 g all-purpose flour
- 200 g unsalted butter almost frozen
- 200 g sour cream 20% fat, refrigerated/cold
- 1 egg refrigerated/cold
- 1/2 teaspoon salt
Instructions
Pastry Cream
- In a large mixing bowl, whisk eggs, sugar and vanilla until combined. Add flour and cornstarch, combine and set aside.
- In a medium saucepan over medium-low heat, warm milk. As soon as bubbles barely begin to form, reduce temperature to lowest setting. Do not allow milk to foam, otherwise start over.
- In a slow, steady stream, add egg mixture to hot milk set over low heat, whisking continuously until mixture thickens. Remove from heat.
- Once removed from heat, whisk in butter and combine. Set aside.
Puff Pastry
- Before beginning place butter in freezer and bring to almost frozen.
- In a large mixing bowl, combine flour and salt.
- Bring butter out from freezer, unwrap it leaving a piece of its wrapper on for holding the butter versus directly in your hand (to avoid melting). Large grate butter directly into flour bowl, dipping block of butter in flour several times as you go so that it doesn't stick to the grater.
- Add cold egg and cold sour cream to crumbled butter and flour.
- Quickly knead dough, but do not knead long or heavily, just enough to combine.
- Divide dough into 10 equal parts, roughly 80 g each. Place on large plate, cover with cellophane and refrigerate for 1 hour.
Baking and Layering
- After 1 hour, remove 1 dough piece from refrigerator, place on lightly floured parchment paper, sprinkle dough and rolling pin with flour and roll out to a disk roughly 20cm diameter.
- Bake in 200C/400F preheated oven for 8 minutes.
- While one pastry disk bakes, take out next dough piece from refrigerator and repeat above steps.
- When pastry bakes it will not bake in a perfect circle. Using a springform pan or round plate, cut circled layer. (See notes.)
- Repeat all steps until all dough is baked. Once all pastry disks are baked, begin to layer cake on plate you will use to serve (tricky to transfer, so I find it simpler this way). Start layers with cream on plate so pastry won't slide.
- Once all layers are covered with pastry cream, cream top and sides too.
- Cover with cling wrap/food wrap making sure to touch wrap to cream. (See notes.) Refrigerate for 6 hours or overnight. For a softer texture, overnight is best.
- After cooling overnight, carefully remove cling wrap. Decorate as you wish and serve chilled.
Notes
If using store-bought puff pastry versus homemade, you’ll need enough to make 10 circles, each approximately 20cm.
Best to avoid over-handling pastry dough as you go.
All ingredients for puff pastry must be very chilled, butter almost frozen, the entire time you prepare. You should work quickly to avoid warming, otherwise the dough will not turn out the buttery thin layers typical of puff pastry but instead result in one thick piece, which does not work well for this recipe.
This torte was purposely not topped with crumbled pastry, but if you would like to top it as typically done with Torte Napoleon, using leftover pastry edges from cut out circles, pulse a little in mixer or crush with rolling pin, then top torte and chill overnight.
