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Mille-Feuille (Napoleon Pastry)


Mille-Feuille (Napoleon Pastry)


For the Puff Pastry:

  • 1 package of puff pastry sheets (thawed if frozen)
  • 1/4 cup powdered sugar (for dusting)

For the Pastry Cream:

  • 2 cups whole milk
  • 1 vanilla bean (or 2 teaspoons vanilla extract)
  • 1/2 cup granulated sugar
  • 5 large egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter

For the Icing:

  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla extract

For the Chocolate Decoration:

  • 1/4 cup semi-sweet chocolate chips
  • 1 teaspoon vegetable oil


  1. Prepare the Puff Pastry:
    • Preheat your oven to 400°F (200°C).
    • Roll out the puff pastry sheets on a lightly floured surface to smooth them out.
    • Place the pastry sheets on a baking sheet lined with parchment paper.
    • Prick the pastry all over with a fork to prevent it from puffing up too much.
    • Place another sheet of parchment paper on top and another baking sheet to weigh it down.
    • Bake for 15-20 minutes, or until golden brown.
    • Remove the top baking sheet and parchment paper, and let the pastry cool completely.
    • Once cooled, trim the edges to make straight lines and cut each sheet into equal rectangles.
  2. Make the Pastry Cream:
    • In a medium saucepan, heat the milk and vanilla bean (or vanilla extract) over medium heat until just boiling. Remove from heat and let it sit for 10 minutes to infuse.
    • In a mixing bowl, whisk together the sugar and egg yolks until pale and thick.
    • Add the cornstarch and whisk until smooth.
    • Gradually pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
    • Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
    • Remove from heat and stir in the butter until melted and smooth.
    • Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until cold.
  3. Assemble the Mille-Feuille:
    • Place one layer of puff pastry on a serving platter.
    • Spread a generous layer of pastry cream over the pastry.
    • Repeat with another layer of puff pastry and pastry cream, finishing with a layer of puff pastry on top.
  4. Prepare the Icing:
    • In a bowl, mix the powdered sugar, milk, and vanilla extract until smooth and thick.
    • Pour the icing over the top layer of puff pastry, spreading it evenly.
  5. Add the Chocolate Decoration:
    • Melt the chocolate chips with the vegetable oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
    • Transfer the melted chocolate to a piping bag or a small plastic bag with a tiny corner cut off.
    • Pipe lines of chocolate across the icing.
    • Use a toothpick to drag through the chocolate lines to create a feathered effect.
  6. Chill and Serve:
    • Refrigerate the assembled Mille-Feuille for at least 1 hour to set.
    • Slice carefully with a sharp knife and serve chilled.

Enjoy this elegant and delectable Mille-Feuille as a delightful dessert!


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