Mille-Feuille (Napoleon)

Yield: 6–8 servings

Prep Time: 40 minutes (plus chilling)

Bake Time: 25–30 minutes

Assembly Time: 20 minutes

✦ Ingredients

For the Puff Pastry:

• 1 package (about 1 lb / 450g) store-bought puff pastry, thawed
  Or use homemade puff pastry if preferred.

For the Pastry Cream (Crème Pâtissière):

• 2 cups (500 ml) whole milk

• ½ cup (100g) granulated sugar

• 4 large egg yolks

• ¼ cup (30g) cornstarch

• 2 tbsp unsalted butter

• 1½ tsp vanilla extract (or ½ vanilla bean)

For the Glaze:

Option 1: Classic fondant glaze with feathered chocolate lines

• 1 cup (120g) powdered sugar

• 2–3 tsp milk or water

• ¼ tsp vanilla extract

• 2 tbsp melted dark chocolate (for decorative lines)

Option 2: Simpler finish

• Powdered sugar for dusting

✦ Instructions

Step 1: Bake the Puff Pastry

1. Preheat oven to 400°F (200°C).

2. Roll out puff pastry to about ⅛ inch thick. Trim into three equal rectangles (approx. 9×4 inches). Prick with a fork all over to prevent puffing.

3. Place on a parchment-lined baking sheet. Lay another sheet of parchment on top, then place a second baking tray over it to weigh it down.

4. Bake for 15–20 minutes, then remove the top tray and parchment and bake another 5–10 minutes until golden brown and crisp.

5. Let cool completely.

Step 2: Make the Pastry Cream

1. In a saucepan, heat milk until just beginning to steam (not boiling).

2. In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.

3. Slowly pour the hot milk into the egg mixture while whisking constantly.

4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and bubbles (about 3–5 minutes).

5. Remove from heat. Stir in butter and vanilla.

6. Pour into a bowl, cover with plastic wrap directly on the surface, and refrigerate until cold (at least 2 hours).

Step 3: Assemble the Mille-Feuille

1. Place one sheet of baked puff pastry on a serving tray.

2. Spread half the chilled pastry cream evenly over it.

3. Add the second pastry layer, press lightly, and spread the remaining cream.

4. Top with the final pastry sheet.

Step 4: Glaze

For Classic Glaze:

1. Mix powdered sugar, milk, and vanilla until smooth and pourable. Spread evenly over the top layer.

2. Drizzle thin lines of melted chocolate across the surface.

3. Using a toothpick, drag lines through the chocolate in alternating directions to create a feathered pattern.

Or:

• Simply dust the top with powdered sugar for a rustic finish.

Step 5: Chill & Slice

• Chill the assembled mille-feuille for at least 1 hour to firm up.

• Use a serrated knife to slice carefully — a hot, clean knife helps prevent squishing.

✦ Tips

• For clean layers, pipe the cream using a piping bag and refrigerate before slicing.

• Mille-feuille is best eaten the same day (before the pastry softens), but can be stored in the fridge for 1–2 days.

Would you like a fruit variation (like raspberry or strawberry), or a chocolate version of the pastry cream?