Maple Mille Feuille - Napoleon
Calories: 31
Adjust Servings Here: 6 Desserts
Description
Indulge in a classic French pastry with Maple Mille Feuille. This classic Napoleon has golden, flaky layers sandwiched with vanilla pastry cream, whipped cream, and a generous maple syrup topping!
Ingredients
For the puff pastry
- 1 sheet Puff pastry thawed
- 2 tbsp Granulated sugar
Maple pastry cream
- 4 large Egg yolks
- ⅓ cup (70 g) Granulated sugar
- ⅓ cup (80 ml) Pure maple syrup
- ¼ cup (30 g) Cornstarch
- ¼ tsp Salt
- 1 large Vanilla bean split lengthwise (or 1 teaspoon pure vanilla extract)
- 2 cups (470 ml) Whole milk
- 2 tsp Unsalted butter
Whipped cream
- 1 cup (240 g) Heavy cream
- 2 tbsp Powdered sugar
- 1 tsp Pure vanilla extract (optional)
Instructions
- Preheat your oven to 375°F /190°C/Gas mark 5.
- Prep Pastry - Roll out the thawed puff pastry sheet on a lightly floured surface into a rectangle approximately 12x9 inches. Cut the pastry into six equal pieces using a ruler, each measuring 4 x 3 inches. Place these pieces on a parchment paper-lined baking sheet.1 sheet Puff pastry, 2 tbsp Granulated sugar
- Bake - Prick the pastry pieces with a fork to prevent excessive puffing during baking. Generously sprinkle the puff pastry with granulated sugar. Place a parchment paper on top, followed by another baking tray. This will help the pastry layers remain flat and crispy. Bake in the oven for about 10 minutes, then remove the baking tray and parchment paper. Bake for another 10 to 12 minutes until golden brown and puffed. Remove from the oven and let them cool completely on a wire rack.
- Maple pastry cream - In a large saucepan, whisk together the egg yolks, granulated sugar, maple syrup, cornstarch, and a pinch of salt until the mixture becomes smooth and pale yellow. Gradually pour the hot milk into the egg yolk mixture, whisking continuously to temper the yolks. Once combined, cook over medium heat, stirring constantly with a wooden spoon, until it thickens into a custard-like consistency. This should take about 5-7 minutes. Remove from the heat and add the butter. Combine well.4 large Egg yolks, ⅓ cup Granulated sugar, ⅓ cup Pure maple syrup, ¼ cup Cornstarch, ¼ tsp Salt, 1 large Vanilla bean, 2 cups Whole milk, 2 tsp Unsalted butter
- Chill - Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps and the vanilla bean remnants. Allow the pastry cream to cool to room temperature, then refrigerate it until it's well-chilled.
- Whipped cream - In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold half the whipped cream into the chilled pastry cream to create a light and fluffy filling.1 cup Heavy cream, 2 tbsp Powdered sugar, 1 tsp Pure vanilla extract (optional)
- Whipped cream - In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold half the whipped cream into the chilled pastry cream to create a light and fluffy filling.
- Assemble - To assemble the Napoleon, place a layer of puff pastry on a serving plate, pipe a generous layer of pastry cream filling, and then top it with another layer of puff pastry. Repeat this process, finishing with a layer of puff pastry on top. Pipe whipped cream on the top layer and decorate with fresh fruits.
- Refrigerate the assembled Napoleon for at least 1-2 hours before serving to allow the flavors to meld together.
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
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