Napoleons are also often called mille-feuilles, which translates from French to "a thousand sheets." Traditionally, the pastries are made with three separated layers of dough instead of two. I cannot speak justice to the history of this desert because very little is actually known about it. There are hundreds of different pastry-cream-berry combinations embedded in the history of hundreds of different countries; for some, like the Napoleon, it becomes impossible to track their exact "lineage." As the rebel leader himself put it, history is just a set of lies agreed upon. Should we continue to care, the origin of this pastry will soon be rested.
Prep: 15 min | Cooking: 15 min | Cooling: 1 hr | Total: 1 hr 30 min
Large eggs (3)
White granulated sugar (1/2 cup)
Vanilla (1 tsp)
Flour (1/4 cup)
Milk (2 cups)
Squares of some soft, pastry-like bread; puff pastry, mini waffles, or keto graham crackers (12 or more)
Raspberries, rinsed and dried (about two dozen)
Bring milk to a light boil in a saucepan. In a medium bowl, beat together eggs, sugar, and vanilla. Mix in flour. Add roughly half the heated milk to the egg mixture and stir until smooth. Pour egg mixture into saucepan with the rest of the milk and continue cooking on low heat until thick. Pour cream into a container and refrigerate for at least an hour.
If necessary, prepare pastry bread. If using puff pastry, cut into palm-sized squares and bake on 375 °F for 12 minutes or until golden brown.
Pack the now cool custard into piping bag or a ziploc bag with a corner cut off. Assemble the Napoleons in order of one pastry square, custard filling, a few berries, and finally a second pastry square. Dust the tops with powdered sugar and serve.