Classic French Napoleon (Mille-Feuille)
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Category
Dessert/Cake
Cuisine
French
Servings
6
Prep Time
45 minutes
Cook Time
22 minutes
Calories
380
Dive into the world of classic French patisserie with our step-by-step tutorial on how to make the iconic Mille-Feuille, also known worldwide as the French Napoleon.
This recipe is your ultimate guide to creating a dessert that's as decadent as it is beautiful. 🍰✨
👉 What you'll learn:
- How to effortlessly use store-bought puff pastry to achieve those perfect, flaky layers.
- Secrets to making smooth, rich pastry cream that sets just right.
- Techniques for assembling and glazing your Mille-Feuille for that professional finish.
👩🍳 Whether you're a seasoned baker or a newbie, this video will equip you with all the tips and tricks you need to master this luxurious pastry. Don't forget to watch until the end for bonus tips on how to slice your Mille-Feuille cleanly without crushing those delicate layers!
Ingredients
-
One (17.3 oz) package of puff pastry, thawed
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 cups whole milk
- 1/2 cup sugar
- Pinch of vanilla powder (or 2 teaspoons vanilla extract)
- 1/4 teaspoon salt
- 2 tablespoons butter, diced
- 1 cup powdered sugar
- 2 teaspoons corn syrup
- 2 tablespoons unsalted butter, melted
- 2 tablespoons milk, plus more as needed
- 1 tablespoon unsweetened cocoa powder
- Mixing Bowls: For preparing the pastry cream and glazes.
- Whisk: Essential for mixing pastry cream and glazes.
- Saucepan: For cooking pastry cream.
- Spatula: For smoothing glazes and pastry cream.
- Parchment Paper: For baking the puff pastry.
- Rolling Pin: To roll the puff pastry.
- Pizza Wheel or Sharp Knife: For cutting puff pastry.
- Baking Sheets: For baking and assembling the mille-feuille.
- Wire Rack: For cooling the baked pastry.
- Piping Bag: Optional, for applying chocolate glaze.
- Toothpick or Skewer: For creating patterns in the glaze.
- Refrigerator: To chill the pastry cream and assembled dessert.
- Oven: Preheated for baking.
Puff Pastry:
Pastry Cream:
Icing/Glaze:
Kitchen Tools
Directions
Pastry Cream Preparation:
Whisk egg yolks and cornstarch in a medium bowl until smooth.
In a saucepan, heat milk, sugar, vanilla, and salt to a simmer. Gradually whisk into the egg yolk mixture to temper. Return to heat and cook until thickened. Stir in diced butter, then chill covered for at least 2 hours.
Puff Pastry Preparation:
Roll thawed pastry on a floured parchment paper into a 12x12 inch square. Cut into three strips, prick with a fork, and chill for 30 minutes.
Bake at 425°F (220°C) first uncovered for 10 minutes, then covered for 12 minutes until golden.
Glaze Preparation:
Mix powdered sugar, corn syrup, melted butter, and milk to a thick but pourable consistency. For chocolate glaze, separate some white glaze and mix with cocoa powder.
Assembly:
Spread pastry cream between layers of cooled puff pastry, then top with glazed puff pastry strip. Chill for 1 hour to set.
Serving:
Slice chilled Napoleon using a sharp knife. Serve immediately or store in an airtight container in the refrigerator.
Recipe Video
Recipe Note
Tips:
- Ensure proper layering: Keep the layers neat by ensuring the puff pastry is properly cooled and firm before assembling.
- Smooth glaze application: Use an offset spatula for an even glaze layer.
- Storage: Best consumed within a day to maintain the crispiness of the puff pastry.
Enjoy creating this classic French Napoleon, which combines the crisp textures of puff pastry with the smoothness of pastry cream, all topped with a beautifully designed glaze.
