Mille-Feuille (Napoleon)

Mille-Feuille (Napoleon) Recipe

Ingredients

For the Puff Pastry:

For the Pastry Cream:

For the Icing:

Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll out the puff pastry sheets to smooth any creases.
Place each sheet on a baking tray lined with parchment paper.
Prick the pastry all over with a fork to prevent excessive puffing.
Cover the pastry with another sheet of parchment paper and weigh it down with another baking tray to keep it flat.
Bake for 15-20 minutes until golden brown.
Remove from the oven and cool completely.

Heat the milk in a medium saucepan until it just begins to simmer.
In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
Gradually pour the hot milk into the egg mixture, whisking continuously to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and starts to boil.
Remove from heat and stir in the vanilla extract and butter until smooth.
Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and cool completely.

Once both the puff pastry and pastry cream are completely cooled, begin assembling the Mille-Feuille.
Place one sheet of puff pastry on a serving platter.
Spread a generous layer of pastry cream over the puff pastry.
Place another sheet of puff pastry on top and spread another layer of pastry cream.
Top with the final sheet of puff pastry.