Milles Feuilles Napoleon Pastry
Indulge in the classic elegance of the Mille Feuilles Napoleon Pastry, a French dessert masterpiece that layers light, flaky puff pastry with rich, silky pastry cream and a stunningly decorated icing. This recipe combines ease and sophistication, starting with pre-made puff pastry sheets baked to golden perfection and a homemade vanilla-infused pastry cream that’s luxuriously smooth. The crowning touch is the iconic feathered chocolate design atop a glossy powdered sugar glaze, adding bakery-worthy appeal. Perfect for entertaining or treating yourself, this show-stopping dessert is best served chilled to highlight the crisp textures and creamy layers. Whether you know it as Napoleon or Mille Feuilles, this elegant treat is sure to impress!
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Recipe Information
Ingredients
- 3 sheets Frozen puff pastry sheets
- 500 ml Whole milk
- 5 pieces Egg yolks
- 100 g Granulated sugar
- 40 g Cornstarch
- 30 g Unsalted butter
- 1 tsp Vanilla extract
- 150 g Powdered sugar
- 1.5 tbsp Milk (for icing)
- 30 g Dark chocolate
- 2 tbsp All-purpose flour (for dusting)
Instructions
Preheat your oven to 200°C (400°F). Line two large baking sheets with parchment paper.
On a lightly floured surface, roll out the puff pastry sheets to an even thickness. Prick the pastry all over with a fork to prevent excessive rising.
Transfer the puff pastry sheets to the prepared baking sheets. Place another sheet of parchment paper on top of the puff pastry and weigh it down with another baking tray. This will help keep the pastry flat while baking.
Bake the puff pastry in the preheated oven for 15-20 minutes until golden brown and crisp. Allow the pastry to cool completely before assembling.
While the pastry cools, prepare the pastry cream. In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat.
In a mixing bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale.
Gradually pour the hot milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and heat over medium heat, whisking constantly, until thickened (about 3-5 minutes).
Remove the pastry cream from heat and stir in butter and vanilla extract. Transfer to a bowl, cover with plastic wrap (ensuring the wrap touches the surface), and allow it to cool completely in the refrigerator.
To make the icing, whisk together powdered sugar and milk until smooth and thick. Melt the dark chocolate in a heatproof bowl over simmering water or in a microwave in 15-second increments.
Spread the icing evenly over one sheet of baked puff pastry. Using a small piping bag or spoon, drizzle melted chocolate in straight horizontal lines across the icing. Drag a toothpick vertically through the lines to create a feathered design. Set aside to firm up.
To assemble, place one puff pastry sheet on a serving platter. Spread half of the pastry cream evenly over it. Top with another sheet of puff pastry and spread the remaining pastry cream over it.
Place the iced puff pastry sheet on top as the final layer. Trim the edges neatly with a sharp knife if needed.
Chill the assembled pastry in the refrigerator for at least 1 hour to set before slicing into rectangles or squares. Serve chilled and enjoy!
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 235 mg | 10% | |
| Total Carbohydrate | 81.1 g | 29% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 47.4 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 130 mg | 10% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 209 mg | 4% | |
*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.
