Puff pastry dessert with custard and nuts

If you love the Napoleon cake, but there is not much time, you can make a puff pastry dessert with custard. Walnuts and grated chocolate are the perfect addition to this simple but delicious treat.

Ingredients

• Yeast-free puff pastry - 250 g (1 sheet)
• Milk - 350 ml
• Sugar - 100 g
• Egg yolks - 3 pcs.
• Walnuts - 50 g
• Butter - 50 g
• Flour - 25 g
• Corn starch - 25 g
• Vanilla sugar - 10 g
• Dark chocolate for serving - 50 g

Directions

1. First, prepare all the necessary ingredients.
2. Remove the dough from the freezer and leave to defrost.
3. Place sugar, vanilla sugar, cornstarch and sifted flour into a saucepan or heavy bottomed saucepan. Stir.
4. Add egg yolks to dry ingredients. Mix until smooth.
5. Pour 100 ml of cold milk to the yolk mass and mix until smooth.
6. Heat the rest of the milk almost to a boil.
7. Quickly stirring the yolk mass, pour hot milk into it. Stir until smooth.
8. Add butter to the milk mass. Stir.
9. Return the cream to a slow fire and cook it, stirring, until a thick homogeneous mass. This will take 5-6 minutes, depending on the intensity of the fire. Remove the cream from the heat and cover with cling film in contact with the surface so that a crust does not form. Remove the cream in a cold place to cool.
10. Turn on the oven to preheat to 180 degrees.
11. Lightly dust your work surface with flour and roll out the puff pastry to a thickness of about 0.5 cm.
12. Line a baking sheet with parchment paper and place the dough there. Send the baking sheet to the preheated oven and bake the cake at 180 degrees for 20-25 minutes. Cool the finished cake.
13. Carefully break the cooled cake into pieces.
14. Spread a little cream on a flat plate and lay the first piece of cake. Top with custard.
15. Coarsely chop the walnuts.
16. Set some nuts aside for garnish.
17. Sprinkle some of the nuts on the cake with cream.
18. Lay out a piece of cake again, brush with cream and sprinkle with nuts. Thus, lay all the pieces of the cake, alternating with cream and nuts.
19. Sprinkle the dessert with the remaining nuts and grated chocolate. I also garnished with mint sprigs.
20. Cut the dessert and serve. If served immediately, the dessert will be crispy. And if you leave it in the refrigerator for 2-3 hours, it will resemble a Napoleon cake.
21. Enjoy your meal!