Here you go Charlie, you did a great job!
I highlighted two phrases for you to change if you like or you can use your phrasing. I fixed your typos and swapped a couple of words for clarity. Otherwise, I didn't change it! Oh and I stole the recipe for my use...
Napoleon.
Ingredients:
5 – Eggs
5 – cups milk (or non-dairy creamer such as Coffee Rich if milk is a problem/allergy)
5 – Tablespoons flour
5 – Tablespoons sugar
1 – Stick butter (or margarine)
1 or 2 - tablespoons vanilla
1 package of Pepperidge Farm pastry dough
(Puff Pastry)(store bought)
Grated Chocolate or whip cream for decorating (optional)
Directions:
Dough. There are couple of options, depending how thick you like the baked layers to be, you can cut the defrosted dough into 6 pieces, roll it out thin and bake or bake as is. I like the dough to be thick, so I do not roll it out thin and bake as is. It is very important to poke the dough with fork all over or use pizza roller (the one with spikes). It will help with baking it evenly. Cut the ends of the baked sheets evenly; do Not discard the leftover crumbs, you can use them as a topping.
Cream (
We called it Bavarian Cream in the bakery or is it called frosting?). Put 4 cups of milk, 1 stick of butter, all the sugar and vanilla into a pot. Bring to a boil at medium heat. You will need to whisk or stir it periodically until it starts boiling. While the mixture is heating up take the rest of the milk (1 cup) + 5 eggs + 5 tablespoons flour mix it all together. Make sure there are no lumps. Slowly add/pour the mixture into the pot, constantly mixing. The mixture should come to a boil, turn down the heat, cook slowly until thickens, constantly stirring or whisking. If you like the cake really moist you can spread ready mixture when it is hot. I do not like it moist, prefer the cake to be still a bit crunchy when you bite into it, so I usually let it cool and spread the cream right before dinner. You’ll have to experiment to see which way you like better. You can pre-bake the pastry and pre-make the cream a day or even two ahead. But I have to say it tastes better when fresh. If you like lemon or maybe even some other flavor you can add along with the vanilla.
The recipe could be doubled, tripled or even quadruple (my favorite one, really tall).
I use grated chocolate along with crushed trimmings of the baked layers to sprinkle on the top of the cake, you can use whip cream if you like.