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Layers of flaky puff pastry in a Simple French Mille-Feuille (Napoleon Pastry).

Mille-Feuille (Napoleon)

A classic French dessert featuring crispy puff pastry layers filled with rich pastry cream for a delightful and elegant treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

Puff Pastry Layers
  • 1 package Puff pastry, all-butter Store-bought is fine; thaw before using.
Pastry Cream Filling
  • 2 cups Whole milk Makes the creamiest filling.
  • 5 pieces Egg yolks For the richness of the cream.
  • 1/2 cup Sugar To sweeten the cream.
  • 3 tablespoons Cornstarch For thickening the cream.
  • 2 tablespoons Butter Adds richness to the cream.
  • 2 teaspoons Vanilla extract For flavoring.
Topping
  • 1 cup Powdered sugar For dusting on top or simple icing.

Method
 

Bake Pastry Layers
  1. Heat the oven to 400 F (about 200 C) and line a baking sheet with parchment.
  2. Thaw puff pastry according to the package, then roll it gently and cut it into 3 equal rectangles.
  3. Dock the pastry with a fork and place parchment on top, then another baking sheet to weigh it down.
  4. Bake for 18 minutes, then remove the top sheet and parchment, baking for an additional 5 to 10 minutes until deep golden and crisp.
  5. Cool completely.
Make Pastry Cream
  1. Warm 2 cups whole milk in a saucepan until steaming but not boiling.
  2. In a bowl, whisk together 5 egg yolks and 1/2 cup sugar until lighter in color. Whisk in 3 tablespoons cornstarch and a pinch of salt.
  3. Slowly pour some warm milk into the egg mixture while whisking, then pour everything back into the saucepan.
  4. Cook on medium heat, whisking constantly, until it thickens and bubbles. Cook for an additional 30 to 60 seconds.
  5. Take off heat and whisk in 2 tablespoons butter and 2 teaspoons vanilla. Press plastic wrap directly on the surface and chill.
Assemble the Dessert
  1. Layer as follows: pastry layer, pastry cream, pastry layer, pastry cream, pastry layer.
  2. Top with powdered sugar or icing and chill for at least 1 hour before slicing.

Notes

Chilling helps set the cream so it doesn't ooze into the pastry. For extra bakery-style smoothness, strain the pastry cream before chilling. You can also try other fillings like chocolate pastry cream or fresh berries.