The Napoleon cake with custard and chocolate chips is one of the desserts I absolutely love the most.
It is refined, irresistible, and capable of making any occasion special, even the simplest ones.
Crispy layers of puff pastry alternate with a velvety custard, enriched with dark chocolate chips that offer a perfect contrast of flavors and textures.
An elegant yet easy-to-make dessert, with simple and accessible ingredients.
This cake has a special meaning for me: my husband and I chose it as the cake for our wedding ❤️
Every time I make it, I relive that day with a smile and a touch of emotion.
You can use my homemade puff pastry for an even more fragrant result, or ready-made puff pastry if you’re short on time. In either case, the result is guaranteed.
If you love puff pastry desserts, I suggest you also take a look at:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour 30 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: French
- Energy 478.07 (Kcal)
- Carbohydrates 44.51 (g) of which sugars 17.75 (g)
- Proteins 11.10 (g)
- Fat 28.59 (g) of which saturated 5.72 (g)of which unsaturated 19.79 (g)
- Fibers 0.86 (g)
- Sodium 261.93 (mg)
Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Napoleon Cake with Custard and Chocolate Chips
- 1 puff pastry (rectangular roll)
- 17.64 oz custard cream
- dark chocolate chips
- to taste vanilla powdered sugar
- Baking sheet
- Knife
- Sieve
Preparing the Napoleon Cake with Cream
Unroll the rectangular puff pastry and divide it into three equal rectangles. Brush the surface with a little water and sprinkle with powdered sugar.
Prick each rectangle with the prongs of a fork, place them on a baking sheet lined with parchment paper, and bake in a preheated static oven at 428°F (220°C) for about 20 minutes, until golden brown.
Once baked, remove them from the oven and let them cool completely.
In the meantime, prepare the custard cream following my tested recipe and let it cool.
Place the first rectangle of pastry on a serving tray, spread a generous layer of custard cream, and add dark chocolate chips.
Lay the second rectangle of pastry on top, press gently, and fill again with cream and chocolate chips. Cover with the last layer of pastry, pressing lightly to compact the cake.
Spread a layer of cream on the edges and cover them with crushed cooked pastry scraps. Finish with a generous dusting of vanilla powdered sugar.
Let the Napoleon rest in the refrigerator for at least an hour, so it will be more compact and easier to cut.
💡Susy’s Clever Idea
With the leftover pastry crumbs and a bit of custard cream, I make a super delicious crumbled cup.
A last-minute treat, perfect for not wasting anything and enjoying an extra moment of sweetness.
Storage and Useful Tips
The Napoleon cake with custard and chocolate chips can be stored in the refrigerator for up to one day, as it tends to lose its crispness over time.
I recommend making it a few hours before serving: it will be perfect for slicing and still crisp to bite.
For a gluten-free variant, you can use ready-made gluten-free puff pastry.
For a fresher effect, you can add a few shavings of cold dark chocolate from the refrigerator to the cream just before assembling the cake.
