“Napoleon in a Glass” (Lazy Mille-Feuille Cups)
When laziness strikes but dessert calls—this is creamy, crunchy, and vanishes in 2 minutes. 🥄
Ingredients
- 3 cups (200 g) puff-pastry shards or crushed butter tea biscuits
- 2 tbsp powdered sugar (optional, for dusting)
- Pastry Cream — 2 cups milk, 4 egg yolks, 1/2 cup sugar, 3 tbsp cornstarch, pinch salt, 1 tbsp butter, 1½ tsp vanilla
- Optional: 1/2 cup softly whipped cream to fold in for a lighter mousse
Instructions
- Bake and crush puff pastry (or crush biscuits) into small crunchy pieces.
- Whisk yolks, sugar, cornstarch, and salt. Temper with hot milk, return to pot, cook until thick. Off heat add butter & vanilla.
- Cool slightly; fold in whipped cream if using.
- Layer crumbs and cream in glasses (2–3 layers). Finish with crumbs; dust with powdered sugar.
- Chill 30–60 minutes to set. Serve cold.
Variations & Tips
- Add a thin smear of jam (apricot/raspberry) between layers for classic Napoleon vibes.
- For extra crunch, mix crumbs with a spoon of melted butter and a pinch of salt.
- Make ahead: keep assembled cups covered up to 24 hours; top with final crumbs just before serving.
