Napoleon cake

Material preparation.

Sift together high flour and low flour and set aside.

Cut the butter into small pieces and soften it at room temperature. Add it to the flour and mix with your hands.

Shape into corn kernels.

Dissolve the salt in cold water, pour into the flour, and knead into a dough.

Cut a cross on the surface of the dough, wrap it in plastic wrap and refrigerate it for more than an hour.

Wrap the butter into a plastic bag and press it into a rectangular shape with a rolling pin. Place it in the refrigerator for half an hour.

Take out the dough that has been refrigerated for an hour and roll it into a rectangle larger than the butter.

Place the butter in the center of the dough.

Gather the dough in all directions.

Use a rolling pin to roll the dough into a rectangular shape.

Roll up the lower third.

Then roll the upper third of the dough over, wrap the rolled dough in plastic wrap, and place it in the refrigerator to rest for more than half an hour.

Take out the relaxed dough, beat it lightly, and then use a rolling pin to gently roll the short end out into a rectangular shape. Then roll up the two ends in the middle, like a quilt. Relax for half an hour at the end of each session. Repeat folding 3 times.

Roll the folded puff pastry into a rectangular shape and cut off any irregular edges around it. The puff pastry is ready.

Preheat at 185 degrees, 20-25 minutes on the middle rack, depending on the oven temperature of each manufacturer

Take out the puff pastry and cut into 6 even strips when cool.

Make the custard sauce.

Beat the egg yolks and sugar.

Add milk and mix well.

Add flour and mix well.

Turn on low heat and slowly cook until it becomes a paste (while cooking, stir with your hands to avoid sticking to the bottom.) Let the filling cool for a while and put it in the refrigerator.