Napoleon Pastry (Mille-feuille)
Delight in the timeless elegance of Napoleon Pastry, also known as Mille-feuille, a classic French dessert that layers buttery, golden puff pastry with velvety vanilla pastry cream and finishes with a strikingly glossy icing and chocolate feathering. This show-stopping treat combines delicate textures and rich flavors, from the crisp, flaky pastry to the lush cream infused with real vanilla bean. Perfect for special occasions or indulgent afternoons, this dessert is not only a feast for the taste buds but also a visual masterpiece. With approachable steps like tempering eggs for the pastry cream and crafting the iconic marbled glaze, this Mille-feuille recipe ensures that even home bakers can achieve bakery-quality results. Treat your family or guests to this luxurious creation, slicing neatly into the tender layers for a truly unforgettable dessert experience.
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Ingredients
- 3 sheets puff pastry sheets
- 500 ml whole milk
- 1 whole vanilla bean
- 5 large egg yolks
- 125 g granulated sugar
- 40 g cornstarch
- 50 g unsalted butter
- 200 g powdered sugar
- 2 tbsp lemon juice
- 50 g dark chocolate
Directions
Step 1
Preheat the oven to 200°C (392°F).
Step 2
Thaw the puff pastry sheets according to package instructions. Place them on a lightly floured surface and gently roll them out to even thickness. Prick the sheets all over with a fork to prevent excessive puffing during baking.
Step 3
Transfer the sheets to baking trays lined with parchment paper. Place another sheet of parchment paper on top followed by another baking tray to keep them flat. Bake for 15-20 minutes until golden brown and crisp.
Step 4
Remove from the oven and let them cool completely on wire racks.
Step 5
To make the pastry cream, pour the milk into a saucepan. Split the vanilla bean, scrape out the seeds, and add both seeds and pod to the milk. Bring it to a simmer over medium heat, then remove from heat and let it infuse for 10 minutes.
Step 6
In a bowl, whisk the egg yolks and granulated sugar until pale and slightly thickened. Add the cornstarch and whisk until smooth.
Step 7
Remove the vanilla pod from the milk and slowly pour the hot milk into the egg mixture, whisking continuously to temper the eggs.
Step 8
Return the mixture to the saucepan and heat over medium heat, stirring constantly, until the cream thickens and comes to a boil.
Step 9
Remove from the heat and stir in the butter until melted and smooth. Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and cool to room temperature, then refrigerate until cold.
Step 10
To make the icing, sift the powdered sugar into a bowl. Add the lemon juice and mix until smooth. Set aside.
Step 11
Melt the dark chocolate in a heatproof bowl set over a pot of simmering water or in a microwave. Transfer the melted chocolate to a piping bag.
Step 12
On one cooled puff pastry sheet, spread a layer of the pastry cream. Place another sheet over it and repeat, finishing with a pastry sheet on top.
Step 13
Spread the icing over the top layer of pastry using a palette knife for a smooth finish.
Step 14
Pipe thin parallel lines of chocolate across the icing. To make the classic feathered pattern, use a toothpick and drag it through the lines in alternating directions.
Step 15
Chill the assembled pastry in the fridge for at least 30 minutes before slicing into servings with a sharp serrated knife. Serve and enjoy your classic Napoleon pastry!
Nutrition Facts
| Serving size | (1250.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3481.9 |
| Total Fat 152.0g | 0% |
| Saturated Fat 66.6g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 1098.6mg | 0% |
| Sodium 922.6mg | 0% |
| Total Carbohydrate 499.6g | 0% |
| Dietary Fiber 7.1g | 0% |
| Total Sugars 374.4g | |
| Protein 44.8g | 0% |
| Vitamin D 318.4IU | 0% |
| Calcium 819.6mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 1443.5mg | 0% |
Source of Calories