Classic French Vanilla Napoleon

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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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Loosen the chilled pastry cream with a spatula and transfer to a piping bag fitted with a round or star tip.
7. 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.
8. 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.
9. Pipe thin parallel lines of melted chocolate across the icing, then drag a toothpick perpendicular through them to create the classic feathered pattern.
10. 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.

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