Napoleon - A Creamy Puff Pastry Cake

Once the puff pastry has cooled, carefully cut each sheet horizontally into 2 layers, giving you 4 thin sheets in total. You'll need 3 of these for the cake layers and the remaining 1 sheet for decorative crumbs. You can easily crumble the last sheet with your fingers.

For the cream, beat the eggs with the sugar and flour until combined. In a separate pot, bring the milk to a boil. As the milk warms, pour about 1/2 cup into the egg mixture, stirring well to slowly raise its temperature. This tempering step helps prevent the eggs from curdling when they hit the hot milk; repeat this 2-3 more times as the milk gets closer to boiling. Once the milk boils, pour the warmed egg mixture into it, stirring constantly to keep lumps from forming. Continue stirring on the stove for 3 more minutes. A hand mixer can be particularly useful here to ensure a smooth cream.