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Mille-Feuille (Napoleon)

An elegant French pastry made of layers of puff pastry filled with creamy pastry cream, perfect for special occasions and impressing guests.
Print Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the pastry and filling
  • 1 lb puff pastry Store-bought is fine; homemade for more control.
  • 2 cups milk Whole milk yields the richest texture.
  • 1 cup granulated sugar Balances the creaminess of the filling.
  • 4 large egg yolks Adds richness and color.
  • 1/4 cup all-purpose flour For thickening the pastry cream.
  • 1 tsp vanilla extract Fresh vanilla bean is even better.
  • Powdered sugar For dusting the top.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Roll out the puff pastry on a lightly floured surface to about 1/8-inch thickness and trim it into three equal rectangles.
  3. Transfer the pastry onto parchment-lined baking sheets and poke holes all over with a fork.
  4. Bake the pastry sheets for about 15-20 minutes until golden brown and flaky. Allow to cool completely.
Make the pastry cream
  1. In a saucepan over medium heat, combine the milk and half of the granulated sugar. Stir until just boiling.
  2. In a separate bowl, whisk the egg yolks with the remaining sugar and flour until smooth. Gradually temper this mixture with the hot milk by whisking continuously.
  3. Return the combined mixture to the saucepan, cooking on low heat until thickened, about 5 minutes. Stir in the vanilla extract, and cool the mixture.
Assembly
  1. Place one layer of pastry on a serving platter, spread half the pastry cream on top, then add the second layer of pastry. Repeat with the remaining cream and top with the last pastry layer.
  2. Dust the top with powdered sugar before slicing into squares to serve.

Notes

Chill your pastry for better results and ensure it cools completely before assembly to prevent the cream from melting.