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 rectangles 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