It has been suggested that this napoleon cake be merged with Vanilla slice. Please help improve it or discuss these issues on the talk page.
This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. This article possibly contains original research. Napoleon, is a pastry whose exact origin is unknown. This section possibly contains original research. All the elements of the recipe are present in numerous cookbooks since at least the 16th century, but the exact origin of the mille-feuille is unknown. According to the Oxford Companion to Sugar and Sweets, mille-feuille recipes from 17th century French and 18th century English cookbooks are a precursor to layer cakes.
The earliest mention of the name ‘mille-feuille’ itself appears in 1733 in an English-language cookbook written by French chef Vincent La Chapelle. The 18th century mille-feuille was served stuffed with jam and marmalade instead of cream. Knight’s cross, regarding the size you will base yourself on the dish that you will use for service, bake them in the oven. The word ‘mille-feuille’ is not used again in the recipe books of the 18th century. However, under the reign of Napoleon Bonaparte, several of the fanciest Parisian pastry shops appear to have sold the cake. Traditionally, a mille-feuille is made up of three layers of puff pastry, and two layers of crème pâtissière. The top layer is coated with a sprinkling of powdered sugar.