Mille-Feuille (Napoleon)

• 1 package (17.3 oz) puff pastry, thawed
• 2 cups whole milk
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1 vanilla bean, split and scraped, or 1 teaspoon vanilla extract
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1/2 cup heavy cream, whipped
• Powdered sugar, for dusting

Steps

1. 1 Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2 Unfold puff pastry sheets and cut into 3-inch squares. Place on prepared baking sheet.
3. 3 Bake for 12-15 minutes, or until golden brown. Let cool.
4. 4 For the pastry cream, heat milk and half the sugar in a saucepan until simmering.
5. 5 Whisk cornstarch, remaining sugar, and egg yolks in a bowl. Gradually add hot milk mixture, whisking constantly.
6. 6 Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened.
7. 7 Remove from heat, stir in vanilla and butter. Cover with plastic wrap directly on surface and chill.
8. 8 Assemble mille-feuille by layering puff pastry, pastry cream, and whipped cream. Repeat layers.
9. 9 Dust with powdered sugar before serving.

Equipment

• Baking sheet
• Parchment paper
• Saucepan
• Whisk
• Plastic wrap

Variations

• Use chocolate pastry cream for a rich twist.
• Add a layer of fresh fruit between the pastry and cream.

Substitutions

• Use store-bought pastry cream if short on time.
• Vanilla extract can replace vanilla bean for convenience.

Pairings

• Fresh berries
• Espresso

Nutrition

Tips

• Chill pastry cream for at least 2 hours to set properly.
• For best results, assemble just before serving to maintain crispness.

Storage

Store mille-feuille in the refrigerator for up to 6 hours. Do not reheat.

Freezing: Does not freeze well due to the texture of the pastry cream.

Serving Suggestions

• Serve with a dollop of fresh berries.
• Pair with a strong espresso for a delightful contrast.

FAQ