Name: Mille-Feuille Cake (Napoleon)
Prep time: 120 min
Yield: 10
Cuisine: Francesa
Ingredients: 1 kilo puff pastry; 1 liter cow's milk; 2 tablespoons cornstarch, cornstarch; 1/2 cups granulated sugar; 2 egg yolks; 1 1/2 teaspoons vanilla essence; 1 1/8 cups whipping cream; 1 tablespoon icing sugar; drops yellow food coloring; 1 cup icing sugar; 5 tablespoons water, for the glaze; 1 tablet semisweet chocolate, (for decorating the glaze); 1/2 cups cow's milk, (for melting the chocolate)

Preparation

Medium

Heat the milk with the sugar until boiling. Mix the egg yolks with the cornstarch, vanilla, and yellow food coloring. Gradually add hot milk while whisking with a balloon whisk. Finally, return it to the pot where the milk with sugar was. Cook over low heat for about 10-12 minutes, stirring with a balloon whisk. Remove from heat and let cool with plastic wrap to prevent a skin from forming. Whip the Lyncott cream with the powdered sugar until it resembles Chantilly cream. Gently fold the pastry cream (from the previous step) with a balloon whisk.