Napoleon cake

It is made from thin layers of crisp puff pastry sandwiched with pastry cream, then usually topped with pastry crumbs. Many versions are assembled a day ahead so the cream softens the layers.

Bake the pastry sheets until deeply golden and dry, then cool them completely before adding the cream. For a crisp finish, assemble the cake shortly before serving; a long rest in the fridge makes the layers softer.

For the classic soft, sliceable texture, chill it for at least 6 hours, ideally overnight. Use a sharp serrated knife and a gentle sawing motion to cut through the flaky layers.

Keep it covered in the fridge because its pastry cream needs to stay cold. It is best within 2 to 3 days; the pastry becomes softer as it absorbs moisture from the filling.

You can freeze it, tightly wrapped, but thawing often makes the pastry and cream softer and less distinct. Thaw it in the fridge and serve it cold.

Both are made with layers of puff pastry and cream. Napoleon cake is often assembled as a larger cake and may be coated in pastry crumbs, while mille-feuille is commonly served as individual portions with a neat, crisp top.

The name is not a reliable indication that the cake was invented by Napoleon Bonaparte. It is commonly associated with the French mille-feuille, but the history of the name is uncertain.

Serve a small slice with unsweetened tea or coffee; their bitterness balances the sweet cream. Fresh raspberries or strawberries also make a bright contrast without overwhelming the flaky pastry.