Maple Mille Feuille or Maple Napoleon
A perfect Napoleon also called Mille Feuille is about getting the puff pastry to cook just right. Golden brown and crispy not burnt and crack not collapse.
Maple Mille Feuille
Maple Mille Feuille or Maple Napoleon
Have you ever had a Napoleon? or as the French call it Mille Feuille?
Absolute heaven – right?
To me, it’s a premium dessert!! The top shelf! If it’s done right!!
There are many many different types of Mille Feuille of course.
Some of my favorites are vanilla, strawberry, maple and pecans, chocolate, raspberry with white chocolate, Pineapple… ah well, I could go on.
Look at those luscious and indulgent layers.
Honestly, not really difficult to make but it is time-consuming. So, if you decide you want to give it a go, plan ahead as there are many components to make.
You could make a large family size one as above or you could make small individual size servings below. I have shown you three different ones to get you started.
For the layers, you could make just two filling, but if you like me then two ain’t enough. Know what I mean?
Today I’m making my husband’s favorite – Maple Mille Feuille. I usually throw in some pecans as well but skipped the pecans in this video to keep it nut free.
Change the shape to a heart and now you’ve got a special dessert for your valentine. I made this for my valentine.
Video – Maple Mille Feuille or Maple Napoleon
Tools
Sauce Pan
Wooden Spoon
Whisk
Electric Mixer – such ashand mixer or Kitchen-Aid, I use my K-Mix
Baking Pans
Parchment Paper
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Maple Napoleon / Maple Mille Feuille
Maple Mille Feuille
A perfect Napoleon also called Mille Feuille is about getting the puff pastry to cook just right. Golden brown and crispy not burnt and crack not collapse.
Ingredients - Choose (Metric or US Customary) below
- 1 sheet Puff pastry
For the Maple Custard Cream
- 1 cup Whipping cream I use 32 or 38% fat
- 1 cup Whole milk
- 1/2 cup Maple syrup
- 4 Egg yolks
- 2 tbsp Cornstarch
- 1 tsp Vanilla extract
For the filling
- 500 ml Whipping cream about 38 % fat or more
- 2 tbsp Confectioners sugar/powdered sugar/icing sugar for dusting
- 2 tbsp Maple syrup to drizzle
- 2 tbsp Toasted crushed pecans for garnish
Instructions
Prepare maple pastry Cream as shown in the video
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Heat milk, cream maple syrup on medium heat.
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In a separate bowl combine yolks and cornstarch until light and fluffy.
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When milk comes to almost boil - temper egg yolks with a little hot milk.
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Pour the mixture back into the pot as shown then cook until thick.
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Set aside to cool.
Prepare puff pastry
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Cut puff pastry to shape and size you need.
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Preheat oven and cook puff pastry with weight as shown for 10 mins.
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Then brush with egg white, sprinkle with powder sugar and cook without weight for another 10 minutes until golden.
Prepare fillings
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Whip cream with powdered sugar.
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Whip maple pastry cream.
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Fold some of the whipped cream to the maple pastry cream to lighten the pastry cream.
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Fill into pastry bags with a swirl or plain piping tip.
Assemble
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Place one layer of golden puff pastry.
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Pipe a layer of maple pastry cream.
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Followed by another layer of golden puff pastry.
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Then pipe a layer of whipped cream.
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Add the third layer of puff pastry.
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Dust with powder sugar and drizzle more maple syrup.
Make it special for Valentines Day
Valentine Heart Napoleon / Mille Feuille
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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.
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.
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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