(No Ratings Yet)
Loading...A classic French vanilla Napoleon (millefeuille) features crisp, golden puff pastry layers sandwiching a generous filling of silky vanilla pastry cream. Traditionally finished with a feathered pattern of white icing and dark chocolate, it is an elegant centerpiece for afternoon tea or a special dessert course.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 28 gFat
- 12 gSaturated Fat
- 52 gCarbs
- 1 gFiber
- 28 gSugar
- 7 gProtein
- 180 mgSodium
- 165 mgPotassium
- 95 mgCalcium
- 1.5 mgIron
- 0.5 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the vanilla pastry cream
- 500 ml whole milk
- 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
- 6 large egg yolks
- 100 g granulated sugar
- 40 g cornstarch
- 30 g unsalted butter, cubed
For the puff pastry
- 500 g all-butter puff pastry, thawed if frozen
- 1 large egg, beaten with 1 tbsp water
- 2 tbsp granulated sugar for sprinkling
For assembly and decoration
- 150 g powdered sugar
- 2 tbsp water
- 30 g dark chocolate, melted
- Extra powdered sugar, for dusting
Directions
- Make the pastry cream: combine milk and split vanilla bean (with seeds) in a saucepan and heat until just simmering. In a bowl, whisk egg yolks with sugar and cornstarch until pale, then slowly pour in the hot milk while whisking constantly. Return the mixture to the pan.
- Cook over medium heat, whisking constantly, until the cream thickens and bubbles for about 2 to 3 minutes. Remove from heat, discard the vanilla pod, and whisk in the butter until smooth. Press plastic wrap directly onto the surface and chill for at least 2 hours.
- Prepare the pastry: on a lightly floured surface, roll the puff pastry into a 30 x 25 cm rectangle about 3 mm thick. Transfer to a parchment-lined baking sheet, prick all over with a fork, and chill 15 minutes.
- Preheat the oven to 200°C (400°F). Brush the pastry with egg wash and sprinkle evenly with sugar. Place a second baking sheet on top to keep it flat, then bake 20 to 25 minutes until deeply golden and crisp. Remove the top sheet and let cool completely.
- Trim the pastry edges to make a neat rectangle, then cut into 3 equal strips about 10 x 25 cm each. Reserve any trimmings for garnish if desired.
- Loosen the chilled pastry cream with a spatula and transfer to a piping bag fitted with a round or star tip.
- Assemble the napoleon: place one pastry strip on a serving board, pipe half the cream in an even layer, and top with a second strip. Pipe the remaining cream over the second strip and finish with the third pastry strip, pressing gently to level.
- Make the icing by whisking the powdered sugar with water until smooth and thick but spreadable. Spread evenly over the top pastry layer, allowing a little to drip down the sides.
- Pipe thin parallel lines of melted chocolate across the icing, then drag a toothpick perpendicular through them to create the classic feathered pattern.
- Chill the assembled napoleon for at least 30 minutes to set, dust the edges with powdered sugar, slice with a sharp serrated knife, and serve immediately.
Cook’s Notes
- Assemble the napoleon no more than 1 to 2 hours before serving so the pastry stays shatteringly crisp.
- Use all-butter puff pastry if possible for the richest flavor and flakiest layers.
- Dip a serrated knife in hot water and wipe it dry between cuts for the cleanest slices.
- The pastry cream can be made up to 2 days ahead and stored chilled; whisk briefly to loosen before using.
