Mille-Feuille (Napoleon) Recipe

Mille-Feuille (Napoleon) Recipe

Ingredients:

Puff Pastry:

1 package (17.25 ounces) of frozen puff pastry, thawed

Pastry Cream:

2 cups milk

1/2 cup granulated sugar

2 teaspoons vanilla extract

4 egg yolks

1/4 cup cornstarch

2 tablespoons unsalted butter

Garnish:

Powdered sugar for dusting

Instructions:

Prepare the Puff Pastry:

Preheat your oven to 400°F (200°C).

Unfold the puff pastry sheets and cut each into three strips along the folds. Place on a baking sheet lined with parchment paper.

Cover with another sheet of parchment and place another baking sheet on top to weigh it down.

Bake for about 15-20 minutes until golden and crisp. Remove from oven and let cool.

Make the Pastry Cream:

In a saucepan, heat the milk and half the sugar until it starts to simmer.

In a bowl, whisk the egg yolks with the remaining sugar until smooth, then whisk in the cornstarch.

Gradually pour the hot milk into the egg mixture while continuously whisking.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream thickens.

Remove from heat, stir in the vanilla extract and butter until smooth.

Cover with plastic wrap directly on the surface to prevent a skin from forming and chill in the refrigerator.

Assemble the Mille-Feuille:

Once cooled, spread a layer of pastry cream over one sheet of puff pastry.

Top with another sheet and repeat the layering process, finishing with a layer of puff pastry.

Dust the top with powdered sugar.

Serving:

Chill the assembled Mille-Feuille in the refrigerator for a few hours before serving.

Cut into portions and serve chilled.

Enjoy this exquisite and elegant dessert that combines flaky pastry with rich, creamy filling. It’s a delightful treat for any occasion!