NAPOLEON cake is TASTIER with PASTRY DOUGH

NAPOLEON cake is TASTIER with PASTRY DOUGH Ingredients: pastry dough - 300 g (10.6 oz) sugar - 30 g (1 oz) IN THE OVEN 180 °C (356 °F)/20 minutes Dough rectangle’s size 32 x 42 cm (12.6 x in) for the cream: yolks - 6 pieces sugar - 120 g ( oz) vanilla essence - 5 ml (1 tsp) starch - 50 g ( oz) milk - 500 ml (16.9 fl oz) butter - 50 g ( oz) Cool the cream for the sugar glaze: powdered sugar - 125 g (4.4 oz) lemon juice - 15 ml (1 tbsp) melted chocolate - 50 g ( oz) IN THE FRIDGE 30 minutes