Mille-Feuille, also known as a Napoleon, is a classic French pastry that originated in the early 19th century. Its name translates to "a thousand layers," which refers to the multiple layers of flaky puff pastry that are filled with pastry cream and then topped with a layer of icing or powdered sugar.
To make Mille-Feuille with Pastry Cream, you will need the following ingredients: For the puff pastry:
1 1/4 cups all-purpose flour (https://www.amazon.com/gp/product/B089R19MYL)
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
1/4 cup ice water
For the pastry cream:
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch (https://www.amazon.com/gp/product/B07BZL31CG)
4 large egg yolks
2 tsp vanilla extract (https://www.amazon.com/gp/product/B00H2C6LEO)
2 tbsp unsalted butter, at room temperature
For the icing:
1 cup powdered sugar
1-2 tbsp milk
1/4 tsp vanilla extract
Rolling Pin (https://www.amazon.com/gp/product/B06XWVZJWR)
Parchment Paper (https://www.amazon.com/gp/product/B08TLDLZTJ)
Baking Sheet (https://www.amazon.com/gp/product/B08R8YXJRL)
Mixing Bowl (https://www.amazon.com/gp/product/B086KSPZGJ)
Stand Mixer (https://www.amazon.com/gp/product/B07VPVHZF1)
Begin by making the puff pastry. In a large mixing bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Add the ice water and mix until a dough forms.
Turn the dough out onto a lightly floured surface and knead it a few times until it comes together. Shape it into a flat rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough into a large rectangle, about 1/8 inch thick. Transfer the dough to the prepared baking sheet.
Bake the puff pastry for 15-20 minutes, or until it is golden brown and puffed. Let it cool completely.
While the puff pastry is baking, make the pastry cream. In a saucepan, heat the milk over medium heat until it comes to a simmer.
In a mixing bowl, whisk together the sugar, cornstarch, and egg yolks until smooth. Gradually pour in the hot milk, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil. Continue to cook for 1-2 minutes, or until the mixture is very thick.
Remove the saucepan from the heat and stir in the vanilla extract and butter until smooth. Transfer the pastry cream to a bowl and cover it with plastic wrap, pressing the plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate the pastry cream until it is completely chilled.
To assemble the Mille-Feuille, cut the cooled puff pastry into three equal-sized rectangles.
Place one rectangle of pastry on a serving platter and spread a thick layer of the chilled pastry cream on top. Repeat with the second layer of pastry and pastry cream, and then top with the third layer of pastry.
In a mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing over the top layer of pastry.
Chill the Mille-Feuille in the refrigerator for at least 30 minutes before serving.
Nutrition information per serving (1 slice): Calories: 335 Total Fat: 19g Saturated Fat: 11g Cholesterol: 144mg Sodium: 89mg Total Carbohydrate: 35g Dietary Fiber: 0g Total Sugars: 19g Protein: 5g
Allergy concerns: This recipe contains gluten from the flour in the puff pastry and dairy from the milk, butter, and pastry cream. It also contains eggs in the pastry cream. If you have allergies or dietary restrictions, please substitute ingredients accordingly or consult with a healthcare professional.
Healthy alternatives: To make a healthier version of this recipe, you can use whole wheat flour for the puff pastry, low-fat milk for the pastry cream, and reduce the amount of sugar in the recipe.
Spicy level: This recipe does not contain any spicy ingredients.
All-purpose flour: https://www.amazon.com/gp/product/B089R19MYL
Vanilla extract: https://www.amazon.com/gp/product/B00H2C6LEO
Rolling Pin: https://www.amazon.com/gp/product/B06XWVZJWR
Parchment Paper: https://www.amazon.com/gp/product/B08TLDLZTJ
Baking Sheet: https://www.amazon.com/gp/product/B08R8YXJRL
Mixing Bowl: https://www.amazon.com/gp/product/B086KSPZGJ
Stand Mixer: https://www.amazon.com/gp/product/B07VPVHZF1
Rolling Pin: A rolling pin is necessary to roll out the puff pastry. This rolling pin (https://www.amazon.com/gp/product/B06XWVZJWR) is made of durable hardwood and has a comfortable grip.
Parchment Paper: Parchment paper is essential for lining the baking sheet and preventing the puff pastry from sticking. This parchment paper (https://www.amazon.com/gp/product/B08TLDLZTJ) is made of unbleached, chlorine-free paper and is non-stick.
Baking Sheet: A baking sheet is necessary for baking the puff pastry. This baking sheet (https://www.amazon.com/gp/product/B08R8YXJRL) is made of heavy-duty steel and has a non-stick coating.
Whisk: A whisk is necessary for mixing the pastry cream. This whisk (https://www.amazon.com/gp/product/B07VBYHTZG) is made of stainless steel and has a comfortable grip.
Mixing Bowl: A mixing bowl is necessary for mixing the pastry cream. This mixing bowl (https://www.amazon.com/gp/product/B086KSPZGJ) is made of durable stainless steel and has a non-slip silicone bottom.
Saucepan: A saucepan is necessary for heating the milk and cooking the pastry cream. This saucepan (https://www.amazon.com/gp/product/B07WY8YFCN) is made of stainless steel and has a tempered glass lid.
Stand Mixer: A stand mixer is optional but makes the pastry cream easier to prepare. This stand mixer (https://www.amazon.com/gp/product/B07VPVHZF1) has a powerful motor and comes with a mixing bowl and multiple attachments.
Enjoy this delicious Mille-Feuille with Pastry Cream as a decadent dessert for special occasions or as a treat for yourself!