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Mille-Feuille (Napoleon Pastry)

Yields6 ServingsPrep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

Mille-Feuille, also known as Napoleon, is a classic French dessert made with crisp puff pastry and rich pastry cream, layered to perfection and topped with fondant glaze or powdered sugar. A stunning dessert for any occasion!

Mille-Feuille (Napoleon Pastry)

For the Puff Pastry
 1 lb puff pastry, preferably all-butter
For the Crème Pâtissière (Pastry Cream)
 2 cups whole milk
 1 vanilla bean, split (or 1½ tsp vanilla extract)
 ½ cup granulated sugar
 5 large egg yolks
 ⅓ cup cornstarch
 2 tbsp unsalted butter
For the Icing
 ¾ cup powdered sugar
 2 tbsp milk or water
 2 tbsp dark chocolate, melted (for feathered design)
Make the Crème Pâtissière
1

  1. In a saucepan, heat the milk with the vanilla bean until just simmering. Let steep for 10 minutes, then remove the bean.

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

  3. Temper the egg mixture with warm milk, then return everything to the saucepan.

  4. Cook over medium heat, whisking constantly, until thickened (about 3–5 minutes).

  5. Off heat, whisk in the butter. Transfer to a bowl, cover with plastic wrap (touching the surface), and chill.

Bake the Puff Pastry
2

  1. Preheat oven to 200°C / 400°F.

  2. Roll out the puff pastry to a 3–4 mm thickness. Cut into three equal rectangles (about 25x10 cm or 10x4 inches).

  3. Place on a baking sheet lined with parchment. Dock with a fork, place another parchment sheet on top, and weigh down with another tray to prevent rising.

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

  5. Cool completely. Trim edges for clean layers.

Assemble the Mille-Feuille
3

  1. Place one pastry sheet on a serving tray.

  2. Pipe or spread half of the chilled pastry cream evenly.

  3. Top with the second pastry layer and repeat with remaining cream.

  4. Finish with the final pastry layer on top.

Make the Icing
4

  1. Mix powdered sugar with a little milk to create a thick glaze.

  2. Spread icing on the top layer.

  3. Drizzle melted chocolate in parallel lines, then drag a toothpick perpendicularly to create the classic feathered design.

  4. Chill for 1 hour before slicing with a serrated knife.

Pairing Suggestions
5

  • Wine: A chilled glass of Moscato d’Asti or Champagne

  • Coffee: An espresso or café crème

  • Tea: Earl Grey with bergamot to complement the vanilla

Tips & Notes
6

  • Advance prep: Both pastry and pastry cream can be made a day ahead.

  • Crisp trick: Keep assembled dessert chilled and eat within 24 hours for best texture.

  • Flavor variations: Add a layer of raspberry compote or a splash of liqueur (e.g., Grand Marnier) to the cream.

  • Simplified top: Dust with powdered sugar instead of glaze for a minimalist version.

  • Make it mini: Cut into small rectangular petit fours for a plated dessert.

Nutrition Facts

6 servings

Serving size