Mille-Feuille Recipe

A Mille-Feuille (also known as Napoleon) is a classic French pastry made of thin, flaky layers of puff pastry alternating with creamy layers of pastry cream or whipped cream. It’s a decadent dessert that might seem intimidating, but with the right technique, you can make it at home and impress anyone who tastes it. Here’s a recipe to guide you through the process:

Ingredients:

For the Puff Pastry:

1 sheet of puff pastry (store-bought or homemade)
- If using homemade puff pastry, you’ll need a lot of time and patience, but store-bought will work perfectly fine for simplicity.

For the Pastry Cream (Crème Pâtissière):

2 cups whole milk
3/4 cup granulated sugar
1 vanilla bean (or 1 tbsp vanilla extract)
4 large egg yolks
2 tbsp all-purpose flour
2 tbsp cornstarch
2 tbsp unsalted butter

For the Icing (optional):

1/2 cup powdered sugar
1-2 tsp water or lemon juice
A few dark chocolate squares (for decoration)

Instructions:

1. Prepare the Puff Pastry:

Preheat your oven to 400°F (200°C).
Roll out the puff pastry on a lightly floured surface. You want to make it about 1/8 inch thick. Trim the edges to create a neat rectangle.
Place the pastry on a baking sheet lined with parchment paper. Prick the pastry all over with a fork to prevent it from puffing up too much.
Place another piece of parchment paper over the pastry and bake with a second baking sheet on top to prevent the puff pastry from rising too high.
Bake for about 15-20 minutes, or until the pastry is golden and crisp. Once baked, remove it from the oven, and let it cool completely. Then cut the pastry into three equal pieces.

2. Make the Pastry Cream (Crème Pâtissière):

In a medium saucepan, heat the milk with the vanilla bean (cut the bean lengthwise and scrape out the seeds, adding both seeds and pod to the milk). If you’re using vanilla extract, wait to add it later.
While the milk heats, whisk the egg yolks with the granulated sugar in a bowl until the mixture becomes pale and smooth. Then, whisk in the flour and cornstarch until well combined.
Once the milk begins to simmer, gradually pour it into the egg mixture while whisking constantly to avoid curdling the eggs.
Pour the entire mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and starts to bubble. This should take about 3-5 minutes.
Once thickened, remove from the heat and whisk in the butter. If you used a vanilla bean, discard the pod. If using vanilla extract, add it now and stir well.
Transfer the pastry cream to a bowl, cover with plastic wrap (press the wrap directly onto the surface to prevent a skin from forming), and chill in the fridge for at least 2 hours.

3. Assemble the Mille-Feuille:

Once the puff pastry has cooled and the pastry cream has chilled, you can assemble your Mille-Feuille.
Place one layer of puff pastry on a serving platter. Spread a thin, even layer of pastry cream on top.
Place a second layer of puff pastry on top of the cream, gently pressing it down. Add another layer of pastry cream, smoothing it out.
Top with the third layer of puff pastry and lightly press it down.

4. Decorate with Icing:

Mix the powdered sugar with water or lemon juice to make a smooth, pourable icing. Drizzle this over the top layer of puff pastry.
To decorate further, melt a few dark chocolate squares and drizzle them on top of the icing. Use a toothpick to drag through the chocolate in a zig-zag pattern, creating a marbled effect.

5. Chill and Serve:

Let the assembled Mille-Feuille rest in the fridge for 30 minutes to set the cream and icing.
When ready to serve, use a sharp knife to cut the pastry into slices. Be gentle so that the layers remain intact.

Tips:

Make Ahead: The puff pastry and pastry cream can be made a day ahead. Just store them separately in the fridge and assemble the Mille-Feuille just before serving.
Serving: Mille-Feuille is best enjoyed fresh, as the puff pastry tends to soften after being refrigerated for too long, but it can still be delicious for up to 1 day.
Alternative Creams: You can substitute the pastry cream with whipped cream or mascarpone if you prefer a lighter texture.

Enjoy your elegant and delicious Mille-Feuille—a true French classic that’s sure to impress!