Mille Feuille - Napoleon
Coooking Temperature: 375°F/ 190°C/ Gas mark 5
Calories: 29
Adjust Servings Here: 6 servings
Description
A napoleon or mille-feuille is a classic French pastry with layers of buttery, flaky puff pastry baked until golden and crisp, then filled with alternating layers of pastry cream and whipped cream. Once you learn to make this pastry at home, you will never buy it at the patisserie again.
Ingredients
For the Pull Pastry
- 1 sheet Puff pastry thawed
- 2 tbsp Granulated sugar
For the Pastry Cream
- 2 cups (470 ml) Whole milk
- 1 large Vanilla bean split lengthwise (or 1 teaspoon pure vanilla extract)
- 4 large Egg yolks
- ⅔ cup (135 g) Granulated sugar
- ¼ cup (30 g) Cornstarch
- ¼ tsp Salt
- ½ cup (120 ml) Heavy cream
Whipped cream
- 1 cup (240 ml) Heavy cream
- 2 tbsp Powdered sugar
- 1 tsp Pure vanilla extract
Instructions
- Preheat your oven to 375°F /190°C/ Gas Mark 5.
- Prep Pastry - Roll out the chilled puff pastry sheet on a lightly floured surface into a 12 x 9-inch rectangle. 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.
- 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.
- Pastry cream - In a large saucepan, whisk together the egg yolks, granulated sugar, 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.
- 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.
- 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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