a creamy napolean puff pastry cake recipe
Divide puff pastry into 6 equal sizes pieces, Bake according to instructions on the box and let cool.
In a medium saucepan (off heat), whisk together the eggs and sugar, then whisk in flour.
Whisk in milk and heat on medium, continuing whisking until the mixture thickens into a custard. Stir-in vanilla and remove from heat.
Once the custard has cooled to room temperature, stir-in butter one tablespoon at a time. The custard should appear glossy but not greasy .
Place one piece of puff pastry on a serving platter and spread with divided portion of the custard cream. Repeat (puff pastry then custard cream, puff pastry then custard cream).
Take the last piece of puff pastry crust and crumble into little pieces. Cover the top of the cake with the puff pastry flakes.
Refrigerate 3-4 hours.