When I first started using the internet to search for recipes (before my blogging days), there were so many things I couldn’t find, especially when it came to the less commonly eaten things that I’d wanted to make. And even less so, recipes that actually seemed reliable!
I’d been searching for a recipe for napoleon pastry/napoleon cake for a while before giving up and forgetting about it. I’d wanted to make them the way I’d always known- that is, the type they sell at Asian bakeries (cripsy biscuit-like pastries of puff pastry, walnuts, and sponge cake or whateverelse the bakery felt like putting in), but the only thing that google came up with was vanilla slice (perhaps the more common version/definition of napoleon).
I’m sure there’s plenty of recipes online for this particular version now, but I was reminded of my quest to find such recipe when I came across it in an Asian cookbook. This particular version uses puff pastry to sandwich together buttercream and walnut meringue, which is quite similar to one of my favourite versions of this pastry. It’s a bit fiddly to put together because you have to put together the three components, but it’s well worth the effort- these pastries are amazing! There’s plenty of textural contrast, with layers of flaky, buttery pastry against soft meringue and crunchy walnuts which impart a fragrant nuttiness.