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Mille Feuille (Napoleon Pastry)

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Mille-Feuille (Napoleon Pastry)

From the countless flaky layers of delicate puff pastry, to the creamy clouds of vanilla pastry cream, to the decorative marbled icing, mille-feuille is an indulgent dessert worthy of a special occasion. Learn how to make this classic European pastry in your own kitchen by carefully following the detailed recipe below. I also include thorough explanations in the blog post above, and step photos in the recipe instructions, to set you up for success. Review recipe Notes below before starting.

Ingredients

  • 1 lb. homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
  • all-purpose flour as needed to roll dough
  • 4 large egg yolks, cold or room temperature
  • 3 Tablespoons (23g) cornstarch
  • 2 cups (480ml) whole milk (do not use low-fat or nondairy)
  • 1/2 cup (100g) granulated sugar
  • 1 Tablespoon (14g) unsalted butter, softened to room temperature
  • 1 teaspoon pure vanilla extract
  • seeds scraped from 1/2 vanilla bean (or extra 1/2 teaspoon vanilla extract)
  • small pinch salt
  • 1/2 cup (120ml) heavy cream or heavy whipping cream, cold
  • 1 cup (120g) confectioners’ sugar, sifted
  • 1.5 Tablespoons milk (dairy or nondairy)
  • 1/2 teaspoon pure vanilla extract
  • 2 ounces (57g) semi-sweet chocolate, coarsely chopped

Directions

  • Prepare homemade rough puff pastry dough through 2nd refrigeration. If using store-bought frozen puff pastry, thaw according to package directions. Keep either dough in the refrigerator until step 7 below.
  • Make the pastry cream: In a large heatproof bowl (preferably with a pour spout), whisk the egg yolks and cornstarch together with a fork. It may not look like it will all come together (it will be dry at first), but keep mixing until the mixture is thick and combined. If it’s not coming together at all, add a few drops of the milk you need in step 3 to bring together. Set aside at room temperature.
  • Combine the milk and sugar in a medium saucepan over medium heat. Whisk until the sugar has dissolved, then bring to a gentle simmer. Remove from heat. Pour the warm milk and sugar mixture in a slow and steady stream into the egg yolk and cornstarch mixture, whisking the entire time. Keep those egg yolks moving so they don’t scramble. Over a sieve, to strain out any egg yolk solids that may have formed during tempering, pour the mixture back into the saucepan.
  • Return the saucepan to medium heat, and whisk constantly. The mixture will be frothy on the surface at first, and then it will begin to thicken quickly and large bubbles will begin to burst on the surface. This usually takes about 1–2 minutes. Stand back and use caution. Let the bubbles burst for about 20 seconds, or until the mixture has thickened into a custard- or pudding-like consistency. (For a more accurate test, the custard is done when the temperature reaches 185–190°F (85–88°C).) Remove from heat. Whisk in butter, vanilla extract, vanilla bean seeds, and a pinch of salt. Cool for 10 minutes. (You will use the heavy cream later, in step 9.)
  • Transfer the pastry cream from the saucepan to a heatproof bowl and place a piece of plastic wrap or parchment directly on the surface of the custard, to prevent a skin from forming. Refrigerate for at least 3 hours, and up to 24 hours. Makes 2–2.5 cups, or about 580–610g.
  • Preheat oven to 400°F (204°C). Line a 12×17-inch baking sheet (half sheet pan) with parchment paper. Have a second baking sheet and more parchment paper out as well. Set aside.
  • Shape the dough: On a floured work surface using a floured rolling pin, roll pastry dough into a rectangle about 11×16 inches in size. (If using store-bought puff pastry sheets, place them side by side, with the edge of one sheet overlapping the other in the center, and use a rolling pin to adhere them together as you roll the whole thing out into an 11×16-inch rectangle.)

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