Name: Mille-Feuille (Napoleon Pastry) Recipe
Prep time: 45 min
Cook time: 35 min
Total time: PT-490304H14M16S
Cuisine: French
Ingredients: 1 teaspoon unflavored gelatin; 1 tablespoon cold water; 1 1/3 cups milk; 4 large egg yolks; 1/2 cup granulated sugar (100 grams); 3 tablespoons all-purpose flour; 1 teaspoon vanilla extract; 1/2 cup heavy cream; 1 (14 ounce) package Dufour All-Butter Puff Pastry; 1 cup powdered sugar (130 grams); 3 to 4 tablespoons milk (divided); 1 tablespoon corn syrup; 1 tablespoon cocoa powder

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Introduction

The Mille-Feuille, also known as Napoleon Pastry, is a classic French dessert that combines crisp layers of buttery puff pastry with smooth, rich pastry cream. This elegant treat is finished with a simple, glossy fondant icing and a traditional chevron design, making it both beautiful and delicious.

The image shows a close-up of a mille-feuille pastry consisting of three main layers of thin, flaky, light golden puff pastry separated by two thick layers of smooth, pale cream filling. The top pastry layer is covered in a shiny white icing decorated with thin, wavy chocolate brown lines. The pastry rests on a white marbled surface, with parts of other similar pastries blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 teaspoon unflavored gelatin
1 tablespoon cold water

1 1/3 cups milk
4 large egg yolks

1/2 cup granulated sugar (100 grams)
3 tablespoons all-purpose flour

1 teaspoon vanilla
1/2 cup heavy cream
1 (14 ounce) package Dufour All-Butter Puff Pastry

1 cup powdered sugar (130 grams)
3 to 4 tablespoons milk
1 tablespoon corn syrup

1 tablespoon cocoa powder

Instructions

Step 1: In a small bowl, combine the gelatin with cold water and stir. Set aside.
Step 2: Heat the milk in a saucepan until very hot but not boiling.

Step 3: In a medium bowl, whisk together egg yolks and sugar until combined. Add the flour and then slowly whisk in the hot milk. Strain the mixture through a fine mesh into a clean saucepan.
Step 4: Cook over medium heat, stirring constantly, until the mixture boils. Continue stirring and cook for 1 more minute.
Step 5: Remove from heat, add the torn gelatin pieces, and stir until melted and fully incorporated. Transfer to a container, cover with plastic wrap poked with holes, and let cool to room temperature. Refrigerate for 3–4 days or freeze for longer storage.

Step 6: To make the diplomat cream, whip the heavy cream to stiff peaks. Remove the pastry cream from the fridge and whisk it smooth, then fold in the whipped cream. Refrigerate until ready to use.
Step 7: Thaw the puff pastry in the refrigerator as directed, then roll it out on a lightly floured surface to an 11×14 inch rectangle.
Step 8: Place the pastry on an inverted jelly roll pan or two half sheet pans, allowing it to overhang. Dock the pastry every inch using a fork, then freeze until very firm.

Step 9: Preheat oven to 400°F with oven rack on the lowest position. Cover the pastry with parchment paper and weigh down with another pan. Bake for 10 minutes, then remove the weight and bake another 15 minutes until golden and cooked through. Cool completely.
Step 10: Trim the edges and cut the pastry into strips about 3 inches wide.
Step 11: Make the fondant by mixing powdered sugar, corn syrup, and 2 tablespoons milk until thick but pourable. Thin with additional milk as needed. Reserve 1/4 cup.

Step 12: Spread most of the fondant evenly over one pastry strip. Add cocoa powder to the reserved fondant, thin with milk to piping consistency, and pipe parallel lines across the strip. Use a toothpick to drag vertical lines alternating directions to create the chevron pattern. Let dry 20–30 minutes.
Step 13: Fill a pastry bag fitted with a plain 1/2 inch tip with diplomat cream. Pipe half the cream onto each of the remaining pastry strips, then sandwich them together and top with the fondant-covered piece.
Step 14: Refrigerate for a few hours before serving to keep the puff pastry crisp. Alternatively, refrigerate overnight (the pastry will soften) or freeze wrapped tightly for up to one month, thawing in the fridge before cutting.

Step 15: To cut, use a serrated knife with a gentle sawing motion through the layers. Cutting while partially frozen is easiest. Slice into 1 1/2 inch wide pieces.

Tips & Variations

Be sure to dock the puff pastry thoroughly to prevent excessive rising and maintain even layers.
Use a serrated knife to cut the assembled pastry carefully to avoid squishing the filling.

Try adding a hint of almond extract to the pastry cream for a subtle flavor twist.
To keep the puff pastry crisp longer, assemble just before serving or freeze assembled and thaw as needed.

Storage

Store the assembled Mille-Feuille in the refrigerator for up to 2 days; the puff pastry will soften with time. For longer storage, freeze the whole pastry wrapped tightly with plastic wrap on top and foil on the sides for up to one month. Thaw overnight in the refrigerator before serving and remove the plastic wrap before cutting. Reheat is not recommended as it may soften the pastry.

How to Serve

The image shows a close-up of a mille-feuille pastry with three layers of light golden-brown, flaky puff pastry, alternating with two thick layers of creamy, pale yellow custard. The top pastry layer is covered with smooth white icing decorated with curved dark brown chocolate lines. The texture of the puff pastry is crisp and slightly crumbly, while the custard looks rich and smooth. The pastry pieces rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought puff pastry for this recipe?

Yes, using high-quality all-butter puff pastry like Dufour ensures the best flavor and texture. Make sure to thaw and handle it carefully to maintain its flakiness.

How do I prevent the filling from squishing out when cutting?

Use a serrated knife and a gentle sawing motion to cut through the layers. Cutting the pastry while it is partially frozen also helps keep the layers intact and makes slicing easier.