Samoa Napoleon Cake {Mille-Feuille}
Samoa Napoleon Cake, or Mille-Feuille, is a delicate cake made with flakey puff pastry, sweet caramel cream, and the rich coconut and caramel flavor of Samoa cookies!
Samoa Napoleon Cake {Mille-Feuille}
Samoa Napoleon Cake {Mille-Feuille}The first time I had a Napoleon Cake (also called Mille-Feuille) I was in San Francisco at a little cafe near China Town. It was perfectly light and flakey, with crisp layers of puff pastry and a delicate vanilla filling, topped with a chocolate glaze. This Samoa Napoleon Cake is my own version with the familiar, rich, flavors of Samoa cookies, toasted coconut, caramel, and stripes of chocolate. It’s absolutely delicious!
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What is Napoleon cake or Mille Feuille Made of?
Napoleon cake is multiple layers of very thin puffed pastry and vanilla cream, topped with a thin glaze of white and chocolate icing. Traditionally it is three layers of puff pastry and two layers of cream but you see many different size and flavor variations today. The key is making the puff pastry layers very thin. This is done by pressing the puff pastry as it bakes so it creates thin, flakey, layers.
How to make Samoa Topping:
We all have our favorite Girl Scout cookies and mine happens to be Samoas. That delicious caramel and coconut topping with the chocolate drizzle is absolutely irresistible…and it’s really easy to make at home! Take sweetened shredded coconut that you find in the baking section of the grocery story and lightly toast it in the oven. Then stir it together with caramel sauce. You want it to be a thick caramel sauce that isn’t too runny. I find that the caramel apple dip sold in the tubs at the grocery store works best.
Does Napoleon Cake Need to be Refrigerated?
Yes! Because it is made with a creamy filling you need to refrigerate your Napoleon Cake. In the case of this Samoa Napoleon Cake refrigerating also helps the caramel cream filling and caramel coconut topping set up.
Want more puff pastry dessert recipes?
SAMOA NAPOLEON CAKE
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Samoa Napoleon Cake
Ingredients
- 2 Puff Pastry Sheets
- 2 1/4 teaspoon Unflavored powdered gelatin, one envelope
- ¼ cup Warm water
- 2 cups Heavy Cream
- 18 ounces Caramel Apple Dip, divided
- 2 cups Shredded Coconut, toasted
- 8 ounces Chocolate
Instructions
Puff Pastry
- Preheat oven to 425F.
- Lay thawed puff pastry sheet on a floured surface and roll it out into a 12 x 12 inch square.
- Cut the square into three 12 inch x 4 inch strips and prick them all over with a fork.
- Place the puff pastry strips on a parchment paper lined baking sheet.
- Repeat for second puff pastry sheet.
- Cover dough with plastic wrap and place back in refrigerator to chill for at least 20 minutes.
- Once chilled remove baking sheets from refrigerator and place in over.
- Bake for 10 minutes until the dough begins to turn golden brown then place another baking sheet directly on top of the dough and continue baking for another 6-7 minutes.
- Remove the top baking sheet and finish baking for 6-7 minutes or until pastry is golden brown.
- Remove the puff pastry sheets from the oven and while they are still warm trim the edges of the puff pastry and cut the strips in half making each one 6 inches x 4 inches (approximately).
- Cool completely.
Caramel Mousse
- While the puff pastry cools make the caramel mousse.
- Fill a small bowl with the warm water and sprinkle the gelatin over it letting it dissolve.
- Whip the heavy cream until it forms soft peaks then add the gelatin. Continue to whip until it forms stiff peaks.
- Gently fold in 8 ounces of caramel sauce until it is fully incorporated.
Samoa Topping:
- Place shredded coconut on a lined baking sheet and place in a 325 degree F oven for 5-10 minutes, until flakes begin to get a golden brown color to them. Watch carefully so coconut does not burn!
- In a bowl combine 10 ounces of caramel sauce and toasted coconut. Stir to combine.
- In a microwave safe bowl place the chopped chocolate and microwave for 15-30 seconds at a time, stirring in between, until melted.
Assembly
- You will use 3 puff pastry pieces for each Napoleon.
- Place the bottom puff pastry pieces on a baking sheet.
- Spread caramel mousse over the bottom piece making it about 1/2 inch thick. Top with the next piece and repeat.
- Top the third layer of puff pastry with the samoa topping. Drizzle with melted chocolate.
- Do this for all of the puff pastry and then place your 4 Napoleons in the refrigerator to firm up. Wait at least 30 minutes.
- Enjoy!
Nutrition
How far ahead can I assemble this before the pastry gets soggy?
I have made this a day ahead of time and stored in the refrigerator overnight. I thought the pastry was still crisp enough the next day and I liked the texture of the filling better after it had more time to set.
This looks perfect for the bridal shower/not bridal shower I am giving a friend of mine. It is not a real shower when you have lots of people, it’s just going to be her and I and one other friend. Thank you!
In the future, please make videos. I am a visual learner and I so much want to be able to make your recipes!
I hope you enjoy it! We have videos for many of our recipes but you’re right it would be extra helpful for this one. We will add it to the list!