Description
This Classic Napoleon Pastry (Mille-Feuille) is a timeless French dessert featuring crispy, flaky layers of puff pastry filled with smooth vanilla pastry cream and topped with a dusting of powdered sugar. With its delicate texture and elegant presentation, this bakery-style dessert is perfect for special occasions or an indulgent homemade treat!
Ingredients
Units
Scale
For the Pastry Layers:
- 1 package (17.3 oz) puff pastry sheets (thawed)
- 1/4 cup powdered sugar (for dusting)
For the Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 3 tbsp cornstarch
- 1 tbsp vanilla extract
- 2 tbsp unsalted butter
For Assembly & Garnish:
- 1/2 cup heavy whipping cream (whipped)
- 1/2 cup crushed pastry flakes (for coating)
- Powdered sugar (for dusting)
Instructions
-
Bake the Puff Pastry:
- Preheat oven to 375°F (190°C).
- Roll out puff pastry sheets and place them on a parchment-lined baking sheet.
- Prick with a fork to prevent excessive puffing.
- Bake for 15-18 minutes until golden brown. Let cool, then cut into equal rectangular or square pieces.
-
Make the Pastry Cream:
- Heat milk over medium heat until warm but not boiling.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly add warm milk while whisking, then return mixture to heat.
- Cook until thickened, stirring constantly. Remove from heat and mix in vanilla extract and butter.
- Let cool completely.
-
Assemble the Mille-Feuille:
- Layer one puff pastry sheet, spread pastry cream, then repeat with another layer.
- Cover the sides with whipped cream and gently press crushed pastry flakes onto the edges.
-
Garnish & Serve:
- Dust the top with powdered sugar.
- Refrigerate for at least 1 hour before slicing for clean layers. Enjoy!
Notes
- For a classic Napoleon look, add a white glaze with chocolate drizzle on top.
- Use store-bought pastry cream for a quicker version.
- Serve chilled for the best texture!
