Napoleon Cake

Ingredients

• 500 g butter, cold
• 4 cups flour
• 1 cup beer
• 1 cup whole milk
• 1/2 cup sugar
• 1 tablespoon flour, for the cream
• 3 egg yolks
• 100 g butter, softened, for the cream

Instructions

1. 1
   Chop the cold butter into the 4 cups flour until the mixture resembles coarse crumbs.
2. 2
   Pour in the beer and mix into a rough dough. Do not overwork it.
3. 3
   Divide into 12 to 15 equal balls. Chill for 30 minutes.
4. 4
   Preheat the oven to 375F (190C). Line baking sheets with parchment.
5. 5
   Roll each ball out very thin, about 2 mm. Bake one layer at a time for 12 to 15 minutes, until lightly golden and crisp. Cool each layer completely.
6. 6
   For the cream: Heat the milk with the sugar until it just begins to simmer.
7. 7
   Whisk the flour with a small splash of cold milk until smooth.
8. 8
   Whisk the egg yolks until pale, then slowly pour in the hot milk, whisking constantly.
9. 9
   Return to the heat and cook, stirring, until the cream thickens and just comes to a boil. Cool completely.
10. 10
    Beat in the softened 100g butter until smooth and fluffy.
11. 11
    Layer the cooled pastry sheets with the cream, pressing gently.
12. 12
    Cover the top and sides with the remaining cream.
13. 13
    Chill for at least 6 hours before slicing.