Millefeuille
Indulge in the classic French elegance of Millefeuille, also known as "Napoleon." This exquisite dessert layers buttery, flaky puff pastry with a luxurious vanilla pastry cream, delicately lightened with whipped cream. Each layer boasts a perfectly crisp texture, balanced by the creamy richness of the filling and crowned with a dusting of confectioners’ sugar for a hint of sweetness. Perfect for special occasions or an indulgent treat, this Millefeuille recipe is a stunning centerpiece and a testament to the art of French pâtisserie. Create this impressive dessert in just 80 minutes and delight in six servings of pure decadence! Keywords: Millefeuille, French dessert, puff pastry, vanilla pastry cream, Napoleon dessert.
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Recipe Information
Ingredients
- 3 sheets Puff pastry sheets
- 500 ml Whole milk
- 1 whole Vanilla bean
- 4 large Egg yolks
- 100 g Granulated sugar
- 40 g Cornstarch
- 50 g Unsalted butter
- 50 g Confectioners' sugar
- 200 ml Heavy cream
Instructions
Preheat the oven to 220°C (430°F). Line two baking sheets with parchment paper.
Place the puff pastry sheets on the baking sheets. Prick them all over with a fork to prevent excessive puffing.
Cover the pastry with another sheet of parchment paper and place a baking sheet on top to ensure even baking. Bake in the oven for 10 minutes.
Remove the top baking sheet and parchment, and bake for an additional 5-10 minutes until golden and fully crisp. Set aside to cool completely.
To make the pastry cream, split the vanilla bean lengthwise and scrape the seeds into the milk. In a saucepan, bring the milk to a boil with the vanilla pod and seeds, then turn off the heat.
In a separate bowl, whisk together the egg yolks and granulated sugar until pale. Add the cornstarch and mix until smooth.
Gradually pour the hot milk over the egg mixture, whisking continuously, then return the mixture to the saucepan.
Cook over medium heat, whisking constantly, until the pastry cream thickens and boils. Remove from heat and stir in the butter until fully melted and incorporated. Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let cool completely.
Once the pastry cream is cooled, whip the heavy cream to soft peaks. Fold it gently into the pastry cream to lighten it.
To assemble the millefeuille, spread a layer of the cream mixture evenly over one piece of the cooled puff pastry. Top with another pastry piece and repeat the process.
Place the final puff pastry layer on top. Dust liberally with confectioners' sugar.
Carefully trim the edges for neatness, if desired, using a sharp knife. Slice into servings and enjoy your homemade millefeuille!
Nutrition Facts
Calories |
3135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.2 g | 254% | |
| Saturated Fat | 96.1 g | 480% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1111 mg | 370% | |
| Sodium | 968 mg | 42% | |
| Total Carbohydrate | 292.4 g | 106% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 178.1 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 762 mg | 59% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1038 mg | 22% | |
*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.
