Maple Mille Feuille -
Napoleon Pastry
Mille-Feuille, or Napoleon, is a classic French pastry made with layers of crispy puff pastry and pastry cream. Here, I created a twist on the classic with maple syrup to make an exotic maple mille-feuille or maple napoleon.
Mille-Feuille literally means a thousand leaves and these leaves refer to the layers in a puff pastry, while napoleon means flaky pastry. You can use store-bought ready to roll or homemade puff pastry, or Pate-feuillettee for this.
I always have to double the batch of these because they are so addictive. And no matter how many I make, they are always never enough. The sweet pastry cream in between layers of crispy puff pastry sheets is absolute heaven. And, the addition of maple syrup in this batch really does make a huge difference in flavor.
About this recipe
This dessert looks complicated, but in reality, it is very simple and easy. There are four components to making this dessert.
- Puff pastry sheets - The trick to getting this perfect is to dock the pastry and sandwich it between two parchment paper and two baking trays. Docking, as well as the weight of the baking tray, prevents it from puffing. When baked to a nice golden color, the pastry becomes crisp, so it cracks when cutting with a fork.
- Pastry cream - For the mille-feuille I prefer to use a nice stiff consistency pastry cream, that will hold its shape. If the pastry is too soft, it will easily spread and the layers will collapse.
Stabilized pastry cream is often used in French patisseries to prevent the pastry cream from spreading. Gelatin is also often used as a stabilizer. Today, we have used extra cornstarch, but you must cook it until it thickens as shown in the video. - Whipped cream - I like to add whipped cream to the pastry cream to lighten it up.
- Assembling - The puff pastry and pastry cream can be made up to three days ahead of time. You can even assemble the mille-feuille a day in advance.
Mille-feuille - Valentine's Day dessert
Mille-feuille is the perfect dessert for valentine's day no matter what shape you make. As you can see, I have made a heart shape to keep up with the Valentine mille-feuille theme.
Ingredients and substitutes
- Puff Pastry - Store-bought is just fine. I often make homemade puff pastry too. But, either one works just fine.
- Milk - For the sake of consistency, it is important to use full-fat milk, no low-fat or skimmed milk.
- Sugar - I use white fine grain sugar so it dissolves easily in the milk.
- Cream - Again, you want to use a good 38% or more or you won't have the right consistency for your pastry cream.
- Vanilla - I like to use vanilla bean scrapings because it gives me those black specks in the pastry cream, just like you find in the French patisseries.
Step by step instructions (pin)
Bake puff pastry
- Preheat the oven at 190 C / 375 F.
- Cut the puff pastry into two sheets.
- Then, roll each puff pastry sheet so it’s 12 x 8-inch rectangle.
- Work with one sheet at a time.
- Place on a parchment paper so it's easy to move around.
- Then, cut the pastry at every two-inch interval so you have 6 long strips.
- Cut each strip in half at the center so you should have 12 equal pieces.
- Sprinkle with granulated sugar.
- Place a parchment paper on top. Then, place a baking tray on top.
- Bake on the center rack for 15 minutes.
- Remove the baking tray and parchment paper - bake uncovered for another 10 minutes or until lightly golden.
- Remove and let cool completely.
Prepare maple pastry cream
- In a heavy-bottom saucepan, combine sugar, maple syrup, cornstarch, egg yolks, vanilla, and salt.
- Slowly add the milk while whisking to prevent lumps.
- Place the saucepan on medium heat, stirring continuously until the pastry cream thickens.
- You want the pastry cream to come to a low simmer, so the cornstarch will thicken the mixture.
- Add the butter and continue to stir on low.
- Once the pastry cream is thick, remove from heat and pass through a sieve or mesh.
- Cover with the plastic wrap touching the surface of the cream.
- Set aside to cool completely.
Whip the cream
- Whip the cream using a whisk attachment until soft peaks.
- Combine half the whipped cream with the chilled pastry cream. Save the other half for the top layer.
- Use a whisk to ensure you have no lumps.
- Transfer to a piping bag with a large star piping nozzle.
Assemble
- Each mille-feuille or napoleon has three puff pastry layers.
- Place one pastry rectangle on the serving plate.
- Pipe two or three lines of pastry cream.
- Top with a second pastry rectangle and pipe another two rows of pastry cream.
- Place the top pastry rectangle and pipe some whipped cream.
- Drizzle on some maple syrup.
- Let chill in the fridge for a few hours.
Tips for making Perfect mille-feuille
- Bake the puff pastry until it's nice and golden. This will make it easier to crack the pastry when eating otherwise the whole thing just crumbles into a big mess.
- Sprinkle the pastry with sugar this helps make the pastry brown and crisp but do pay close attention to it as it can also burn very easily.
- Cook the pastry cream until it's thick. This will give you a firm consistency pastry cream which will not be runny between the pastry.
- If you plan to make this napoleon ahead of time I suggest you use stabilized whipped cream as it will ensure the pastry cream holds on for longer.
- When stacking the layers of puff pastry, choose the flat ones for the bottom and top so the finished dessert looks straight, not slanted.
- Traditionally, a mille-feuille is topped with royal icing and chocolate which can make the dessert sweeter and often quite messy. But you can also use melted chocolate or just powdered sugar.
Frequently asked questions
While we use these terms interchangeably there is a difference between the two. Mille-feuille is filled with pastry cream, whipped cream or jams while napoleon usually has almond cream.
Yes, any dessert that has milk and eggs must be kept in the fridge. This napoleon will keep in the fridge for 2 to 3 days.
Yes, this dessert is all about the flaky layers of puff pastry. You can use any puff pastry, store-bought ready to roll, homemade classic puff pastry or even a quick puff pastry.
While pastry cream is the traditional filling, you can use whipped ganache for a chocolate mille-feuille, or whipped cream with fruits for a light and refreshing spring dessert.
Today, we have used maple syrup but you can also add other flavors like orange blossom, rose extract or liquors such as rum, cognac or Cointreau to the pastry cream.
Personally, I like to place the Millefeuille on it side so the three layers are on the plate rather than stacked up. That makes it easier to cut through the flaky pastry without making a big mess.
Yes, you can. Replace the classic vanilla pastry cream with my eggless vanilla pastry cream. Everything else will remain the same.
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
Description
Ingredients
FOR THE MILLE FEUILLE
- 450 grams (1 lb) Puff Pastry
- 250 ml (1.0 cups) Whipping cream
- 4 tbsp Maple syrup
MAPLE PASTRY CREAM
- 500 ml (2.00 cups) Whole milk
- ½ cup Maple syrup
- 4 tbsp Sugar
- 4 Egg yolks
- 3 tbsp Cornstarch
- 2 tbsp Butter
- 1 tsp Vanilla Bean
- ¼ tsp Salt
Instructions
BAKE PUFF PASTRY
- Preheat the oven at 190 C / 375 F.
- Cut the puff pastry into two sheets.
- Then, roll each puff pastry sheet so it’s 12 x 8-inch rectangle.
- Work with one sheet at a time.
- Place on a parchment paper so it’s easy to move around.
- Then, cut the pastry at every two-inch interval so you have 6 long strips.
- Cut each strip in half at the center so you should have 12 equal pieces.
- Sprinkle with granulated sugar.
- Place a parchment paper on top. Then place a baking tray on top.
- Bake on the center rack for 15 minutes.
- Remove the baking tray and parchment paper – bake uncovered for another 10 minutes or until lightly golden.
- Remove and let cool completely.
PREPARE MAPLE PASTRY CREAM
- In a heavy-bottom saucepan, combine sugar, maple syrup, cornstarch, egg yolks, vanilla, and salt.
- Slowly add the milk while whisking to prevent lumps.
- Place the saucepan on medium heat stirring continuously until the pastry cream thickens.
- You want the pastry cream to come to a low simmer so the cornstarch will thicken the mixture.
- Add the butter and continue to stir on low.
- Once the pastry cream is thick, remove from heat and pass through a sieve or mesh.
- Cover with the plastic wrap touching the surface of the cream.
- Set aside to cool completely.
WHIP THE CREAM
- Whip the cream using a whisk attachment until soft peaks.
- Combine half the whipped cream with the chilled pastry cream. Save the other half for the top layer
- Use a whisk to ensure you have no lumps.
- Transfer to a piping bag with a large star piping nozzle.
ASSEMBLE
- Each mille-feuille or napoleon has three puff pastry layers
- Place one pastry rectangle on the serving plate.
- Pipe two or three lines of pastry cream
- Top with a second pastry rectangle and pipe another two rows of pastry cream.
- Place the top pastry rectangle and pipe some whipped cream.
- Drizzle on some maple syrup.
- Let chill in the fridge for a few hours before you serve
Recipe Notes
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Candice
I am officially obsessed with these maple treats! They are much easier than they look, and I love that it is made with ingredients I already had on hand. Can't wait to make these again. Yum!
Veena Azmanov
Thanks, Candice. yes, they are so easy to make. Thanks for the feedback.
Tammy
My brother loves Napoleons...I think it's one of his favorite desserts and I would love to make it for him. This is such an impressive twist on the classic and I know it would be a hit with the family! Looks lovely, Veena.
Veena Azmanov
Thank you, Tammy. I hope you try these. Let me know how it goes.
Debbie
Napoleons are such a fancy dessert and your Maple Mille Feuille is so elegant. The cream sounds delightful and the addition of maple sounds amazing. I am tucking this is my recipe box for a special Valentines treat .
Veena Azmanov
Thank you, Debbie. Yes, the maple is so delicious.
Cindy
This looks delicious! We are always hunting for new recipes! Adding this to the menu plan this week! I cannot wait for my family to try it! YUM!
Veena Azmanov
Thank you, Cindy. I hope you try these.
kita
Oh wow! I would have never realized how approachable this recipe is! I was just admiring some in a posh little bakery! Now I want to give it a try - and omg that maple vanilla combo - yes please!
Veena Azmanov
Yes, it's so easy Kita. You must give these a try. You will surprise yourself.
GUNJAN C Dudani
I saw your recipe earlier on Instagram and I immediately became a fan of your baking. Totally love it.
Veena Azmanov
Thank you so much, Gunjan. I hope you give these a try.
Veronika
Wow! This beautiful dessert looks so delicious and fancy! It will be a star for any party! Definitely need to try it!)
Veena Azmanov
Thanks, Veronika. It is so easy. You must try.
Pam Greer
I absolutely love the maple in this!! The heart shaped ones are going to be perfect for Valentine's Day!
Veena Azmanov
Absolutely, Pam. Perfect for Valentine's Day
Kelly Anthony
These maple mille fauille are stunning and are sure to impress any guest. I love the addition of the maple syrup making this dessert extra special.
Veena Azmanov
Thanks, Kelly, Yes, the maple is wonderful flavor with these.
Sharon
While this dessert is so fancy it looks like it's so easy anyone can make it for an elegant dessert.
Veena Azmanov
Yes, so easy Sharon. Anyone can make it
Amanda
This is a seriously impressive dessert! Everyone always loved it. I just love the maple addition -- it adds the perfect warm touch.
Veena Azmanov
Thank you, Amanda. Yes, it really is very impressive. So happy you enjoyed it.
Michael Small
This is such a wonderful recipe. I tried it this week and we loved it. I made small squares instead of the big ones but it was such a hit. Love the maple flavor in here everyone loved it.
Veena Azmanov
Thank you Michael. So happy to hear you had great success and everyone enjoyed this recipe. I do love the Maple flavor very much too. Thank you so much for coming back to leave this feedback. Appreciate it very much.
Elin Linnea
Hi!
Your blog has caught our attention because of the quality of the recipes. We would be delighted if you would join us at https://www.mytaste.com/ so that we could link to it.
myTaste.com is a search engine that compiles the best American cooking sites and blogs from the Internet. Several hundred blogs are already enrolled here and are taking benefit from the traffic we are sending to their sites.
To join myTaste, just go to https://www.mytaste.com/add-your-food-blog
Best regards,
Elin
MyTaste.com
Harriet
Wow. You are one amazingly talented woman. You make such awesome cakes and now I see this blog is filled with such awesome food!! Your family must really be kissing the ground you walk on..
They are so lucky. I do hope they know how lucky they are..
I only know good food from restaurants. I learned to cook but not as amazing as this..
This is really amazing..
Thanks so much for sharing the recipe. Love the detailed video.
Harriet from Montreal Canada