mille feuille

Light and crisp puff pastry layers filled with vanilla pastry cream and topped with an easy chevron pattern.

Mille Feuille

whole milk (473 milliliters)

vanilla bean split lengthwise

sugar (135 grams)

cornstarch (37 grams)

unsalted butter (15 grams, cold)

puff pastry

sugar

vanilla

milk

cocoa powder

whipping cream

Slice a vanilla bean down the middle and use a spoon to scrape out the seeds.

Transfer the milk and vanilla seeds to a medium pot and place over medium-high heat.

Bring to a boil whisking occasionally then immediately turn off the heat and set aside to infuse for 15 minutes.

In a bowl, whisk the sugar  and corn starch together then add the egg yolks and whisk until light and fluffy.

Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan.

Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.

Remove from the heat and stir in the butter. Let cool slightly.&nbsp;

Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.

Chill at least 2 hours or until cooled.

For the Pastry Cream

Thaw your puff pastry on the counter for about 45 minutes then unfold one sheet onto a lightly floured surface.  Preheat oven to 400F.

Roll out to about 1/16 an inch then use a knife or pizza cutter to cut 2x4 inch rectangles.

Line a baking sheet with parchment paper then place the first batch of rectangles about 2 inches apart. Place another sheet of parchment on top then cover with another baking sheet. Bake for about 11 minutes rotating tray halfway through. Remove from oven and transfer to a wire rack to cool. Repeat process with 1/2 of the remaining sheet of puff pastry for the additional rectangles. You can clean up the edges with a sharp knife if desired.

For the Pastry Layers

Add the powdered sugar to a large bowl then pour in the vanilla extract and 3 tablespoons of milk whisk together and add more milk as needed. You want a spreadable consistency but not a watery &quot;flooding&quot; consistency.

Transfer about 1/3 cup of the glaze to a different bowl and add the cocoa powder an another tablespoon of milk. Whisk together until smooth. Add more milk as needed so the chocolate glaze matches the vanilla glaze in consistency. Transfer each batch of icing to a piping bag. You can use a small round tip like a #4 for the chocolate or just snip the tip off.

For the Glaze

Lay out 9 rectangles onto a wire rack over a piece of paper. Spread the vanilla icing onto each rectangle then pipe stripes of chocolate onto each one. Use a toothpick, skewer, or knife to create the chevron pattern by dragging the tool across the chocolate stripes in alternating directions. Set aside to set.You can speed things up by arranging the tops in a grid where they&#039;re all touching then pipe the chocolate and create the chevrons.

Whip the cream and powdered sugar together until somewhat stiff peaks form. Whip the chilled pastry cream to break it up and smooth it out Add half a cup of the whipped cream to the pastry cream then whisk together. Fold in the remaining whipped cream then transfer to a piping bag fitted with a large rough tip like a 1a or 803. You DON&#039;T have to add whipped cream to your pastry cream but it does lighten things up and increase the volume of your filling.

Pipe 8 dollops of pastry cream onto the first piece of puff pastry. Place another piece of pastry on top then pipe eight more dollops and add the top on.

For the Assembly

This delicious mille feuille, or "thousand sheets" in French, is a classic dessert composed of three layers of light as air puff pastry filled with creamy vanilla pastry cream and topped with chocolate and vanilla icing. Depending on where you live they're also called vanilla slice or custard slice, and yes, the are very similar, but not identical to Napoleon pastries!

RECIPE: https://preppykitchen.com/mille-feuille/

These delicate pastries are a stunning addition to any table. The light and airy puff pastry is a perfect accompaniment to that rich creamy pastry cream. 

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farine, sucre, beurre, miel, oeuf, levure chimique, crème épaisse, sucre

Gâteau millefeuille russe au miel

500 g de farine

200 g de sucre

g de beurre ramolli

cuillères à soupe de miel

oeufs

sachets de levure chimique

700 g de crème épaisse entière

Ajouter le beurre, le sucre et le miel dans un saladier et le mettre au bain-marie jusqu’à dissolution du sucre. Mélanger pour rendre le mélange homogène. Faire refroidir.

Ajouter les oeufs, mélanger et ajouter la farine et levure chimique. Faire la pâte et le mettre au frigo pour 30 minutes.

Séparer la pâte en 7 – 8 morceaux, les étaler, faire des ronds avec une assiette par exemple et les cuire un par un 5 min à 200°C (thermostat 6-7). Cuire également les chutes puis les émietter. 

Pour la crème mélanger la crème épaisse et le sucre (on peut ajouter du sucre vanillé).

Prendre le 1er rond et étaler dessus la crème jusqu’à qu’il soit recouvert, mettre par-dessus un second rond de pâte, le couvrir avec la crème etc.

Quand le dernier rond est posé, couvrir le gâteau avec la crème, puis saupoudrer avec les chutes émiettées. 

Mettre le gâteau au frigo pour 6 h minimum pour permettre la pâte absorber la crème.

Napolean or Mille-feuille is a classic French pastry traditionally made of three layers of pastry and two layers of creme patissiere.

Napoleon

butter puff pastry, halved

dark chocolate

(125 milliliters) thick cream, whipped

white chocolate, melted, cooled

plain flour, sifted

caster sugar

(500 milliliters) milk

vanilla bean, split

You'll puff with pride when your guests shower you with compliments for this dessert.

Raspberry & custard cream mille-feuille

tbsp custard powder

milliliters (1 cup) milk

tbsp caster sugar

tsp Queen vanilla bean paste

butter

(2/3 cup) thickened cream

raspberries

tbsp Golden Circle smooth raspberry conserve

French for "a thousand leaves", this mille-feuille, filled with custard and raspberries, is merveilleux!

Raspberry mille-feuille

(25 x 25cm) frozen butter puff pastry, just thawed

(1/4 cup) caster sugar

milliliters (3 cups) milk

vanilla bean, split lengthways

300 milliliters ctn double cream

(1 cup) pure icing sugar, sifted

tbsp

pink food colouring

Also known as &quot;mille feuille,&quot; this classic French Napoleon recipe features layer upon layer of flaky puff pastry separated by rich vanilla bean pastry cream.  Topped with a decorative &quot;feathering&quot; of chocolate and vanilla glazes, this is dessert certain to impress anyone who is fortunate enough to try it!

French Napoleon Pastry Recipe

vanilla bean (split, seeds scraped out, bean reserved)

cornstarch

¼ tsp kosher salt

heavy cream

unsalted butter

confectioner's sugar

corn syrup

unsalted butter (melted)

In a medium saucepan, combine milk and vanilla bean and seeds.  Bring to a simmer over medium heat.

In a large bowl, whisk cornstarch, sugar, egg yolks and salt.  Whisk in cream.

Remove vanilla bean from hot milk.  Gradually add milk to the egg mixture, whisking constantly, until thoroughly incorporated.  Transfer the mixture back to the saucepan and whisk constantly over medium heat until it almost comes to a boil and is thick enough to coat the back of a spoon, 3-4 minutes.  Remove from heat and whisk in butter until smooth.

Transfer the pastry cream to a heatproof bowl and cover with plastic wrap, pressing the plastic directly onto the surface.  Refrigerate until cold, about 2 hours or up to 3 days.

Vanilla Bean Pastry Cream

On a piece of parchment paper, stack the two separate pieces of thawed puff pastry.  Roll them out to one 12X12-inch square, trimming to make even sides.

Cut the square into three 4X12 inch strips and transfer the strips to a parchment lined baking sheet, spacing apart.

Prick the dough all over with a fork and chill until firm, 30 minutes. Meanwhile, preheat the oven to 425F

Transfer the baking sheet to the preheated oven.  Bake the pastry sheets for 10 minutes, until golden around the edges.

Set another baking sheet directly on top of the pastry strips and continue to bake for 8 minutes more.

Remove the top baking sheet and continue to bake until the pastry is golden brown 6-8 minutes more.  Cool completely.

In a medium bowl, whisk the confectioner&#39;s sugar, corn syrup, butter and enough of the milk to reach a consistency that is pourable but still thick.  Transfer ¼ of the glaze to a small bowl and whisk in the cocoa powder.

Transfer the chocolate glaze to a piping bag fitted with a ⅛-inch tip.

Pour the white glaze onto one of the pastry strips, spreading it evenly with an offset spatula.  Pipe lines of the chocolate glaze horizontally across the white glaze, about ½-inch apart.  Drag the tip of a toothpick down the length of the glazed strip in alternating directions to create a pattern. This is called &quot;feathering.&quot;  Let set 10 minutes.

Fit a pastry bag with a ½-inch round tip and fill it with half of the pastry cream.  Pipe an even layer of the pastry cream onto one of the remaining pastry strips.  Fill the pastry bag with the remaining pastry cream and pipe evenly onto the remaining strip.  Transfer these two pieces to a serving platter or plate, stacking on top of each other.

Place the glazed piece of puff pastry on top of the pastry cream.  Slice with a serrated knife and serve.

Napoleon and Icings

Easy Vanilla Slices. Creamy custard sandwiched between sheets of crispy puff pastry make for a nice chilled treat perfect for any occasion.

Easy Vanilla Slices

17 oz Package puff pastry sheets, thawed.

white sugar

Tablespoons custard powder, I use Bird's Custard powder

Tablespoons butter

vanilla extract

Strawberries

Preheat the oven to 400 F / 200...

Preheat the oven to 400 F / 200 C. Unfold puff pastry sheets, and place flat onto baking sheets. Bake for 10 to 15 minutes, or until lightly browned and puffed. (I am not able to buy whole sheets of puff pastry so in my photos you will see 'square' shapes of pastry!) When cool enough to handle place the pastry on to a cutting board and cut rectangles of even sizes. You need 12 rectangles. Once cut, set aside.

** Remember, there will be a bottom layer...

** Remember, there will be a bottom layer and a top layer of pastry. I cut my pastry in to approx 5 inches (12.5 cm) long by 2.5 inches (6 cm) wide, so I had 12 rectangles.

In a pan, add the sugar, custard powder,...

In a pan, add the sugar, custard powder, cornstarch and some of the measured milk to combine to a thick paste. Then add the remaining milk. Place on a medium heat and keep stirring until thick. Add the butter and combine. When the custard starts to simmer, remove from the heat and add the vanilla extract and then the egg yolk, and stir very well. Allow to cool.

Line a suitable baking dish with aluminum foil...

Line a suitable baking dish with aluminum foil and also up the sides of the dish so you can lift the slices out later. Place 6 of the baked pastry rectangles in the bottom of the dish, pack them so they are a tight fit. If you don't have a pan to fit the rectangles, you can use the foil and bring it up the side to keep the custard from spilling off the pastry. The photo below shows you I had to do that with the foil as my pan was too big.

Spread the custard filling in an even layer...

Spread the custard filling in an even layer over the pastry, then place the other pieces of pastry on top. Select the nicest side to make the surface!

In a cup, add the powdered sugar and...

In a cup, add the powdered sugar and milk, and vanilla extract and stir until a paste. Spread this icing over the top of the pastry. I use a brush so it is even. Place the slices in the fridge until set. When firm, use the sides of the foil and lift from the dish, and slice to the sizes you wish.

When ready to serve, top with strawberries or...

When ready to serve, top with strawberries or leave as they are.

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.

Mille-Feuille (Napoleon Pastry)

lb. homemade rough puff pastry

all-purpose flour dough

egg yolks, cold or room temperature

Tablespoons (23 grams) cornstarch

(480 milliliters) whole milk (do

(100 grams) granulated sugar

Tablespoon (14 grams) unsalted butter, softened to room temperature

seeds vanilla vanilla

salt

(120 milliliters) heavy cream

(120 grams) confectioners’ sugar, sifted

(57 grams) semi-sweet chocolate, coarsely chopped

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&#8217;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&#215;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.)

Transfer the dough to the lined baking sheet. Dock the surface with a fork to allow steam to escape. Place a second piece of parchment paper on top of the pastry dough. Set a second baking sheet, filled with pie weights (or dried beans, or other options see recipe Note below) on top. Bake for 20 minutes with pan &amp; weights on top. Remove from oven and carefully remove the top weighted baking sheet and the top piece of parchment. Return the uncovered pastry to the oven for 7–9 more minutes, or until golden brown. Remove from the oven and cool for 20 minutes on the pan, and then carefully lift it and place on a cooling rack to cool completely.

Finish the cream filling

Using a handheld or stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until medium peaks form, about 3 minutes. Add the chilled pastry cream to the bowl with the whipped cream. Beat on low speed until just combined and smooth. Do not over-mix. Cover and refrigerate for at least 1 hour and up to 4 hours. You&#8217;ll use it in step 12.

Assemble the pastries

Using a large, very sharp knife, trim around the sides of the cooled pastry to straighten up any uneven edges. Use the knife to cut the pastry into 15 squares roughly uniform in size. NOTE: The pastry will shrink some while baking. After starting with dough rolled out to 11&#215;16 inches, after baking it typically ends up around 9–10&#215;14–15 inches. So if you have a baked pastry that&#8217;s 9&#215;15 inches (after trimming the edges), your 15 squares will be 3&#215;3 inches. If your pastry is a slightly different size, don&#8217;t panic! Use a measuring tape or ruler to measure the sides to determine exactly how wide to space your cuts. Measure the long side and divide by 5, then measure the short side and divide by 3.

Make &amp; add the topping

In a small bowl, whisk together the sifted confectioners&#8217; sugar, milk, and vanilla until combined and smooth. Place the chopped chocolate in a small microwave-safe bowl or liquid measuring cup. Melt in 20-second increments in the microwave, stirring after each increment, until completely melted and smooth. Transfer the melted chocolate to a squeeze bottle or a piping bag fitted with a small round tip, or use a small plastic sandwich bag and cut off a bottom corner. Place 5 pastry squares on a wire rack set over parchment paper. With a spoon or icing spatula, spoon and spread the vanilla icing on one square. Before the icing has a chance to set, pipe 4 lines of melted chocolate across each top. Use a toothpick to create a chevron design, dragging it across the stripes in a perpendicular direction. Alternate directions with the toothpick, wiping the toothpick end with a paper towel in between each pass. Repeat with the remaining 4 pastry squares.

Assemble the mille-feuille

Fit a pastry/piping bag with a large round tip. Or, you can simply use a large plastic bag and snip off a bottom corner with scissors. Starting with one of the (plain/un-iced) pastry squares, pipe 3 dollops of cream filling in 3 rows (9 dollops total). Place another (plain) pastry square on top, pressing down very lightly. Repeat the piping of 9 dollops on the next layer. Place one of the decorated (iced) pastry squares on top of the second layer of cream filling. Repeat with the remaining pastry squares; you will have 5 assembled pastries. Refrigerate uncovered for at least 30 minutes before serving, or up to 8 hours. The soft filling will spill out the sides when you cut or bite into it, and that&#8217;s expected.

Store mille-feuille in an airtight container in the refrigerator for up to 3 days. The pastry will become softer and less crisp over time.

These turned out great ! I had so much extra filling, but that’s ok we ate it on the  side !

While Mille-Feuille (Napoleon Pastry) may look daunting, you absolutely can do this.  To make things easier I use an all butter purchased puff pastry which makes everything go much easier and faster. 

gelatin

water

sugar (100 grams)

all-purpose flour

package Dufour All-Butter Puff Pastry

sugar (130 grams)

cocoa

Before you start, I encourage you to look at the photos in the post which serve as a guide to make this extraordinary pastry.

In a very small bowl, add the gelatin to the water, stirring to combine.  Set aside.

In a small saucepan, heat the milk until very hot but not boiling.

In a medium size bowl, whisk the egg yolks and sugar together.  Whisk in the flour followed by the hot milk.  Pour the mixture through a fine mesh strainer  into a saucepan.

Place over medium heat and, stirring continuously, bring it to a boil.  Cook for 1 minutes,  still stirring.

Remove from the  heat, tear the gelatin into pieces and add to the pastry cream.  There is no need to liquify them as the hot pastry cream will melt them.  Stir them in after they have melted.

Transfer to a storage container, cover the top with plastic wrap, poke a few holes in it and let it come to room temperature.  Place a lid on the container.  Store in the refrigerator for 3 or 4 days or freeze for several months.  Thaw in the refrigerator overnight to use.

Pastry Cream

To make the Diplomat Cream or Lightened Pastry Cream, beat the 1/2 cup cream until stiff peaks form.

Remove the pastry cream from the fridge and break it up with a whisk.  It will be very firm and that is how it should be.  Whisk until smooth.  Fold in the whipped cream.  This can be made ahead of time and stored in the refrigerator for a day or two before using.

Diplomat Cream or Lightened Pastry Cream

I encourage you to see the photos above to clarify these instructions as they are different from most.

Thaw the puff pastry as directed. Dufour recommends 3 hours in the refrigerator and it&#39;s ready.  I usually thaw mine overnight but that can make it softer so care needs to be taken to unwrap it, remove the paper and flatten it out.

On a lightly floured surface, roll the pastry into a an 11x14 inch rectangle.

Turn the jelly roll pan upside down and place the puff pastry on it.  It should overhang the pan on every side.  Alternatively, use two half sheet pans, placing the pastry rolled as called for in the pan.  Continue as directed.

Dock the pastry about every inch or so with the tines of a fork.  This is important to prevent it from rising excessively.  Freeze till rock hard.  Place the  pan inside of a half sheet pan to easily move it in and out of the oven.

Place the oven rack on the lowest rung. Preheat the oven to 400°F.

Place a piece of parchment paper on top of the frozen pastry and place another jelly roll pan on top of the paper to weight the dough down.

Bake for 10 minutes.  Remove the top pan and paper and continue baking for about 15 minutes more until golden brown and baked through.

Remove from the oven and very carefully,  turn the jelly roll pan right side up.  If the pastry has not baked through, return it to the oven for about 5 more minutes until golden brown.

Cool completely.  When cool, trim the overhanging pastry so you have a flat piece of pastry.  Cut it lengthwise into  equal parts  - about 3 inches each.

Place one piece on a cooling rack either in a half sheet pan or over a piece of parchment paper or waxed paper.

Combine the ingredients for the mock fondant starting with the powdered sugar, corn syrup and 2 tablespoons of milk.  Stir with a spoon (don&#39;t use a whisk as it incorporates too many air bubbles) until very thick but pourable.

Reserve about 1/4 cup of the fondant.   Spread the remainder evenly on top of the strip of pastry.

Immediately, add the cocoa to the reserved fondant, thinning it with additional milk about 12 teaspoon at a time.  It should be of piping consistency.

Fit a pastry bag with a medium size writing tip and pipe straight lines across the fondant topped pastry strip.  With a toothpick, draw a straight line DOWN the side of the pastry.  Move over about 1/12 inches and draw a line straight UP the side  of the pastry.  Continue across the strip.  This forms the traditional chevron design.  Let the pastry dry for 20 to 30 minutes.

Remove the Diplomat cream from the fridge and place it in a pastry bag fitted with a 1/2 inch plain tip.

Pipe half the pastry cream as shown in the photo to cover each of the 2 remaining strips of pastry.  Place one of the pastry cream topped strips  on top of the other and place the fondant covered one on top.

Finishing and Assembly

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