Napoleon cake with chocolate Patissier cream and hazelnuts

Ingredients:

• 500 gr. puff pastry
• 1 cup of concentrated milk
• 1/2 cup skim milk
• 3 large egg yolks
• 3 tablespoons corn flour
• 2 tbsp (30 g) butter, room temperature
• 2 tbsp. l. hazelnut liqueur
• 1 tsp vanilla extract
• 1/2 cup chocolate-hazelnut spread, well mixed
• Powdered sugar, for dusting

Preparation:

1. To make chocolate custardIn a small saucepan, heat the evaporated milk and skim milk until just below a boil. In a bowl, whisk the egg yolks with the cornstarch. In a separate bowl, place the butter and place a sieve over it.
2. Pour the warmed milk into the egg mixture, whisking constantly. Then return the mixture to the saucepan and cook, stirring, over medium heat until the cream thickens and becomes glossy, about 3 minutes. Remove the saucepan from the heat and pour the contents through a sieve into the butter. Stir until the butter melts and the cream becomes smooth.
3. Stir in the hazelnut liqueur and vanilla, then fold in the chocolate-hazelnut spread. Place a piece of plastic wrap directly on the surface of the custard, cool to room temperature, then refrigerate until thickened, about 3 hours.
4. Preheat oven to 200°C and line baking sheets with parchment paper, you will also need another sheet of the same size.
5. Divide the dough into 3 equal pieces. On a lightly floured surface, roll each piece of dough into a rectangle measuring approximately 12 x 35 cm. Alternatively, you can roll each piece into a 10 x 20 cm sheet, then use a pasta maker to roll the dough out to a larger size (this is used for baked goods, which need to be even and smooth). If necessary, stack the 3 dough sheets on top of each other and trim the edges to make them all the same size (after trimming, they will be approximately 10 x 30 cm). Refrigerate for 15 minutes.
6. Place the dough on the prepared baking sheet and prick it with a fork. Place a second piece of parchment paper on top and cover with a second baking sheet. Bake for 10 minutes, then place something heavy on the top sheet to weigh down the cake (a cast iron skillet or even two bricks wrapped in foil) and bake for another 10 minutes. Remove the weight, top sheet, and parchment and bake for another 10 minutes, or until richly golden brown. Cool the cake completely before assembling. Prepare all cakes in the same way.
7. To assemble the cakePlace one cake layer on a plate or board. Stir the custard to soften it, and spread half of it over the cake layer. Place another cake layer on top and spread the remaining custard over it. Top with the third cake layer and press it down gently. Refrigerate for an hour.
8. Generously dust the Napoleon cake with powdered sugar. Trim the edges with an electric knife if necessary, then cut the Napoleon cake into 6 individual portions, each measuring 10 x 4 cm. Refrigerate the Napoleon cakes before serving.
   
   Napoleons can be prepared the day before and stored in the refrigerator for up to 2 days.