Napoleon is wet.

Dough: 1 cup of milk, 100 g of butter, 1 cup of sugar, 1 egg, 1 teaspoon of salt, 4.5 cups of flour

Cream: 2 liters of milk, 6 yolks, 1.5 cups of sugar, vanilla, 4 tbsp of flour 

Dough: warm 1 cup of milk, add 100 g of butter or margarine, melt, mix. 1 cup of sugar whisked with 1 egg. The milk-butter mixture should be slightly hotter than warm (this is important, the flour you add later should thicken a little), while whisking gradually add the beaten sugar with the egg. Add 1 tsp of salt and 4.5 cups of flour, knead well. The dough will not be stiff, but it will be fairly easy to roll out to an extremely thin state. Divide the dough into 14 pieces, dust the working surface with flour. Think in advance about the shape of the cake you will assemble and prepare a stencil (a plate, a lid, etc.) according to which you will trim the dough.

Dough rolled out to the thinnest state. Preheat the oven to 180-200°C and start baking, pre-piercing the dough with a fork. Do not leave the oven; the layers bake very quickly. Trim the finished layer immediately according to the stencil; after a minute it will become brittle and may crumble. Stack the finished layers on a flat surface. Whisk everything and bring to boil, stirring constantly. After some time the cream will start to thicken; when it becomes as thick as very thin sour cream, remove from heat. Let it cool slightly and add 100 g of butter, beat. Brush the layers with warm cream. Line the pan with foil so that the cream doesn't leak and leave the edges so the cake can be wrapped. Put a layer and smear with cream, and so on. You have a lot of cream and technically you should use all of it, because this is a "wet Napoleon", but I still have a little cream left. For each layer you should use 6-8 tablespoons of cream. Do not press on the layers; spread the cream and place the next one gently.

Since the cream is liquid, it will leak a bit. The last layer is also smeared with cream and sprinkled with chopped crusts. Along the sides of the cake (there must remain a gap, the cake will swell), directly into the pooled cream also sprinkle the chopped crusts and gently press them in. Leave some crust pieces; after the cake soaks, you will decorate the sides with them. Wrap the cake well with foil and refrigerate. The cake should soak well; it will swell a little and become very soft and somewhat moist. It is better if it sits for at least 10 hours. Remove the finished cake, unwrap the foil. It is more convenient to make this cake in a round pan with removable sides; then you simply remove the ring, dust the edges with the reserved crumb, give the crumb a little time to soak, cut and transfer to a plate.