Summer Chantilly Cream Napoleon Cake

In a saucepan, beat the two egg yolks together with the sugar until frothy. Add the starch, the grated lemon rind and, a little at a time, the milk.

Put the cream on the stove on medium heat and, stirring constantly, let the cream thicken.

When it comes to the boil, stirring constantly, cook for another couple of minutes.

Let cool, covered with plastic wrap.

Cut out two rectangles from the roll of dough, cut them into two equal parts, then place them on a baking sheet lined with baking paper, prick the sheet with the prongs of a fork and dust the surface of the two sheets with powdered sugar.

Turn on the oven at 200° and bake for 10 minutes. Always check during cooking, the sheets should be caramelized, flaky and well. When cooked, set aside to cool.

In the meantime, whip the cream with two tablespoons of powdered sugar and then add it to the cream with gentle movements, from the bottom up, then transfer the cream into a sac à poche.

Assemble the cake directly on a serving plate. 

Arrange the first rectangle of pastry on the plate and put the cream in clumps, cover with the second rectangle of pastry, and repeat. Finally, sprinkle the last rectangle of pastry with powdered sugar.

Your Millefeuille with Chantilly Cream is ready to be enjoyed.