French Napoleons
Elevate your dessert game with these exquisite French Napoleons, a showstopping pastry layered with buttery puff pastry, luxurious vanilla custard, and a glossy marbled glaze. This classic French pastry, also known as Mille-Feuille, features crisp, golden puff pastry rectangles baked to perfection and filled with silky, homemade custard infused with creamy vanilla. Topped with a delicate powdered sugar icing and artistic swirls of dark chocolate, this dessert is as visually stunning as it is delicious. Perfect for special occasions or an indulgent treat, these Napoleons are surprisingly easy to make with just a few pantry staples and an hour of effort. Serve cold for a decadent finish that will impress any guest!
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 500 ml whole milk
- 120 g granulated sugar
- 40 g cornstarch
- 4 egg yolks
- 20 g unsalted butter
- 1.5 tsp vanilla extract
- 150 g powdered sugar
- 2 tbsp water
- 25 g dark chocolate
Instructions
Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper.
Roll out the puff pastry sheets on a lightly floured surface to ensure they are even. Cut each sheet into equal-sized rectangles, approximately 10 cm x 5 cm. You should have about 24 rectangles in total.
Place the puff pastry rectangles onto the prepared baking sheets. Prick the surface of each rectangle with a fork to prevent excessive puffing. Bake for 12-15 minutes or until golden brown and crispy. Let them cool completely.
While the pastry cools, prepare the vanilla custard. In a medium saucepan, heat the milk over medium heat until it begins to simmer but does not boil.
In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth and pale. Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
Pour the mixture back into the saucepan and cook over medium-low heat, whisking constantly, until the custard thickens, about 5-7 minutes. Remove from heat, stir in butter and vanilla extract, and let it cool completely. Cover with plastic wrap to prevent a skin from forming.
To assemble, spread a layer of custard over one puff pastry rectangle. Top with another puff pastry rectangle and add another layer of custard. Finally, add a third puff pastry rectangle to complete the stack. Repeat for the remaining pastries.
For the glaze, mix powdered sugar with water to create a thick icing. Spread the icing over the top layer of each Napoleon.
Melt the dark chocolate and transfer it to a piping bag or a plastic bag with the tip cut off. Pipe thin lines of chocolate across the glaze. Then, use a toothpick to drag lines through the chocolate to create a marbled effect.
Chill the Napoleons in the refrigerator for at least 1 hour before serving to allow the layers to set properly. Serve cold and enjoy this elegant dessert!
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 239 mg | 10% | |
| Total Carbohydrate | 333.3 g | 121% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 292.7 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 735 mg | 57% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 870 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
