Mille-Feuille, also known as Napoleon, is a classic French pastry that's as sophisticated as it is delicious. Consisting of three layers of puff pastry alternating with two layers of pastry cream, and topped with a distinctive white icing and chocolate stripes, Mille-Feuille is a delight both visually and in terms of taste. While it may seem daunting to create this iconic dessert at home, with a bit of patience and the right technique, you can craft a dessert worthy of a Parisian patisserie. Here’s how to make your own Mille-Feuille.
Ingredients:
For the Puff Pastry:
- 1 package of store-bought puff pastry (about 17.3 ounces), thawed
- Powdered sugar, for dusting
For the Pastry Cream:
- 2 cups milk
- ½ vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
- 4 egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons milk or water
- ½ teaspoon vanilla extract
- 1 ounce semi-sweet chocolate, melted
Instructions:
1. Prepare the Pastry Cream:
- In a medium saucepan, heat the milk with the scraped seeds of the vanilla bean (or vanilla extract) just to a boil. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until light and fluffy.
- Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream thickens and boils. Remove from heat and stir in the butter.
- Pour the cream into a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and chill thoroughly, about 2 hours.
2. Bake the Puff Pastry:
- Preheat your oven to 400 degrees Fahrenheit. Unfold the thawed puff pastry and cut into three equal strips along the folds. Place on a baking sheet lined with parchment paper.
- Cover with another sheet of parchment paper and place another baking sheet on top to weigh it down. Bake for about 15 minutes, then remove the top baking sheet and parchment paper. Dust with powdered sugar and return to the oven for 5-10 minutes or until caramelized. Allow to cool completely.
3. Assemble the Mille-Feuille:
- Lay one strip of puff pastry on your serving platter. Spread half of the chilled pastry cream over the first layer. Top with a second strip of pastry and the remaining cream. Finish with the third strip of pastry.
4. Prepare the Icing:
- In a small bowl, mix together the powdered sugar, milk (or water), and vanilla extract to create a thick but pourable icing. Spread this over the top layer of puff pastry. Drizzle melted chocolate in thin lines across the icing, then use a toothpick to draw perpendicular lines through the chocolate to create a feathered effect.
5. Chill and Serve:
- Refrigerate the assembled Mille-Feuille for at least one hour to allow the layers to set, making it easier to cut. Use a serrated knife to slice the pastry cleanly.
Conclusion:
Creating a Mille-Feuille at home is a rewarding endeavor that results in a stunning, delicious dessert that’s sure to impress any guest. Each layer of flaky pastry paired with the smooth vanilla cream offers a taste of French culinary excellence right from your kitchen. Enjoy the process and the delightful results of your homemade Napoleon!
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Mille-Feuille (Napoleon Pastry) Recipe
- Total Time: 45 minutes plus chilling
- Yield: 8 servings
- Diet: Vegetarian
Description
This Mille-Feuille, also known as Napoleon Pastry, is a decadent French dessert consisting of layers of crispy puff pastry alternating with rich vanilla pastry cream, topped with a glossy icing.
Ingredients
- 1 package (17 oz) puff pastry, thawed
- 2 cups milk
- ½ cup sugar
- ¼ cup cornstarch
- 4 egg yolks
- 2 teaspoons vanilla extract
- ½ cup heavy cream
- 1 cup powdered sugar for icing
- 1 tablespoon cocoa powder for decoration
Instructions
- Preheat oven to 400°F (200°C).
- Roll out puff pastry and cut into three equal strips. Place on a baking sheet and pierce with a fork to prevent puffing. Bake for 15 minutes or until golden.
- For the cream, heat milk in a saucepan. Whisk egg yolks, sugar, and cornstarch in a bowl. Gradually add hot milk to the egg mixture. Return to heat and stir until thickened. Remove from heat and stir in vanilla. Chill.
- Whip the heavy cream until stiff peaks form and fold into the chilled pastry cream.
- Assemble the pastry by spreading cream between layers of puff pastry. Top with the final layer.
- Mix powdered sugar with a little water to make a thick icing. Spread over the top layer. Draw lines with melted chocolate and use a toothpick to create a feathered pattern.
- Chill before serving.
Notes
- Ensure the pastry cream is completely cool before assembling to keep layers crisp.
- Can be made a day ahead to enhance flavor blending.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 26g
- Sodium: 160mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
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