Mille-Feuille (Napoleon Pastry)

 Mille-Feuille 

Mille-feuille, meaning “a thousand layers,” is a classic French pastry made with delicate, crisp layers of puff pastry filled with smooth vanilla pastry cream. The contrast between the flaky pastry and the rich, creamy filling creates an elegant dessert that is light yet indulgent. Finished with a glossy icing (often decorated with chocolate lines), mille-feuille is known for its beautiful presentation and luxurious texture.

Cook Time1 hour

Total Time minutes

2 hours

CourseDessert

Servings4

Ingredients

Puff Pastry

• 2 sheets puff pastry (store-bought or homemade)

Pastry Cream (Crème Pâtissière)

• 2 cups (500 ml) whole milk
• ½ cup (100 g) sugar
• 4 egg yolks
• ¼ cup (30 g) cornstarch
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

Icing / Topping

• 1 cup (120 g) powdered sugar
• 2–3 tbsp water or milk
• 1 tbsp melted dark chocolate (optional, for classic pattern)

Instructions

Bake the puff pastry

• Preheat oven to 200°C / 400°F.
• Place pastry sheets on a baking tray lined with parchment.
• Prick all over with a fork and cover with another parchment + baking tray to keep flat.
• Bake for 18–22 minutes until golden and crisp.
• Cool completely, then cut into equal rectangles.

Make the pastry cream

• Heat milk until warm (not boiling).
• In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
• Slowly pour warm milk into the egg mixture while whisking.
• Return to heat and cook, stirring constantly, until thick.
• Remove from heat; stir in butter and vanilla.
• Cover with plastic wrap touching the surface and cool.

Assemble the mille-feuille

• Place one pastry layer on a serving plate.
• Spread a thick layer of pastry cream.
• Top with a second pastry layer and more cream.
• Finish with the third pastry layer.

Ice the top

• Mix powdered sugar with water/milk to make a smooth glaze.
• Spread over the top layer.
• Drizzle melted chocolate and use a toothpick to create zigzag lines (optional).

Chill & serve

• Refrigerate for 1–2 hours before slicing for clean layers.

Small Notes :

• Keep puff pastry well chilled before baking for maximum flakiness.
• Pricking and weighing down the pastry helps keep layers flat and even.
• Pastry cream must be completely cold before assembly to avoid soggy layers.
• Assemble close to serving time to maintain crispness.
• Slice with a serrated knife for clean, neat layers.