A napoleon or mille-feuille is a classic French pastry with layers of buttery, flaky puff pastry baked until golden and crisp, then filled with alternating layers of pastry cream and whipped cream. Once you learn to make this pastry at home you will never buy it at the patisserie again.
Table of Content
Mille-Feuille literally means a thousand leaves, and these leaves refer to the layers in a puff pastry. I think this is one expensive dessert at most restaurants. I believe the first Napoleon dessert was created in Naples.
And, for a long time, I just presumed it was so difficult to make this dessert. But, in reality, I can think of so many desserts that are much more difficult than this pastry.
Having said that, if you've ever had this dessert in a French restaurant made with homemade puff pastry? Ah, now that is a real treat. I hate to say this, but I use store-bought pastry almost all the time because it just makes this dessert so much easier. But, the one time I did use my homemade puff pastry was my best mille-feuille ever.
About this pastry
This dessert looks complicated, but in reality, it is very simple and easy. There are four components to making this dessert.
- Puff pastry sheets - The trick to getting this perfect is to dock the pastry and sandwich it between two parchment pieces of paper and two baking trays. Docking, as well as the weight of the baking tray, prevents it from puffing. When baked to a nice golden color, the pastry becomes crisp, so it cracks when cut with a fork.
- Pastry cream - I prefer to use a nice stiff consistency pastry cream, that will hold its shape. If the pastry is too soft, it will easily spread and the layers will collapse.
Stabilized pastry cream is often used in French patisseries to prevent the pastry cream from spreading. Gelatin is often used as a stabilizer. Today, we have used extra cornstarch, but you must cook it until it thickens as shown in the video. - Whipped cream - I like to add whipped cream to the pastry cream to lighten it up.
- Assembling - The puff pastry and pastry cream can be made up to three days ahead of time. You can even assemble the mille-feuille or napoleon a day in advance.
Ingredients and substitutes
- Puff Pastry - Store-bought is just fine. I often make homemade puff pastry too. But, either one works just fine.
- Milk - For the sake of consistency it is important to use full-fat milk, no low-fat or skimmed milk.
- Sugar - I use white fine-grain sugar so it dissolves easily in the milk.
- Cream - Again, you want to use a good 38% or more or you won't have the right consistency for your pastry cream.
- Vanilla extract - I like to use vanilla bean scrapings because it gives me those black specks in the pastry cream just like you find in the French patisseries.
Mille-Feuille - Napoleon Dessert
Puff pastry
- Preheat the oven to 190 C / 375 F. Using a sharp knife cut the puff pastry into two. Roll each sheet to about a 12 x 8-inch rectangle
Pro tip - this measure is a guide but you can certainly main your own size and shape. - Work with one sheet at a time. Place on parchment paper so it’s easy to move around.
Pro tip - always keep puff pastry chilled or it will be difficult to work with. If necessary place in the freezer for 5 minutes for a quick chill between steps - Then cut the pastry at every 2-inch interval so you have 6 long strips. Cut each strip in half at the center so you should have 12 equal pieces. Dock or prick the pastry with the fork and sprinkle with granulated sugar
Pro tip - docking the pastry encourages crispness, and, the granulated sugar caramelizes and gives that golden color to the baked pastry
- Place parchment paper on top. Then place a baking sheet on top.
Pro tip - the top baking tray prevents the pastry from puffing too much as well as helps make it crispy. - Bake on the center rack for 15 minutes
- Remove the baking tray and parchment paper – bake for another 10 minutes until lightly golden. Remove and let cool completely
Pro tip - the final baking without the baking tray will encourage the pastry to become crisp which is what we want.
Prepare pastry cream
- Today, we are using the simple one-pot pastry cream (custard) method but you can also use the classic pastry cream method. Click to videos on how to make these
- In a heavy-bottom saucepan combine sugar, cornstarch, egg yolks, vanilla bean paste, and salt. Gradually add the milk to the egg mixture while whisking to prevent lumps.
- Place the saucepan on medium heat stirring continuously until the pastry cream thickens.
Pro tip - You want the pastry cream to come to a low simmer (boil) so the cornstarch will thicken the mixture and cookout. - Add the butter and continue to stir on low making sure to prevent the pastry from sticking or burning at the bottom.
- Once the pastry cream is thick, remove it from heat and pass it through a sieve or mesh. This will remove any lump and give you a smooth velvet-like pastry cream.
- Cover with the plastic wrap touching the surface of the cream. Set aside to cool completely.
Pro tip - the plastic touching the pastry cream will prevent skin from forming on the pastry cream which can later cause lumps and cause blockage in the piping bag
Whip the cream
- In the bowl of a stand mixer with the whisk attachment - whip the heavy cream. You want nice stiff peaks.
- Combine half the whipped cream with the chilled pastry cream. Use a whisk to ensure you have no lumps. Save the rest of the whipped cream for the top layer.
Pro tip - adding whipped cream to the pastry cream will lighten it up. I highly recommend it. - Transfer both the pasty cream mixture and the whipped cream to two piping bags with star piping nozzles. (you can also use the round piping tips)
Assemble
- Each mille-feuille or napoleon uses three pastry layers. Two rows of pastry cream mixture and one row of whipped cream mixture.
- Place one piece of puff pastry on the serving plate. Pipe two or three lines of pastry cream mixture.
- Top with the second piece of puff pastry and pipe another round of pastry cream mixture.
- Top with the third piece of puff pastry and pipe the whipped cream on the top.
- Garnish with fresh fruits.
Variations
- Keep it simple - cool the pastry strips on a wire rack. Use an offset spatula to spread whipped cream and top with fresh fruits then, dust the top layer with confectioners sugar or melted white and dark chocolate. Make a swirl with a toothpick.
- Strawberry Mille-Feuille - Napoleon pastry
- Maple Mille Feuille or Maple Napoleon
- Chocolate napoleon - fold 200 grams of melted bittersweet chocolate to the pastry cream.
- Chocolate glaze - make a white chocolate ganache as a white glaze
More pastry recipes
What is the difference between mille-feuille and napoleon?
While we use these terms interchangeably there is a difference between the two. Mille-feuille is filled with pastry cream, whipped cream, or jams while napoleon usually has almond cream.
How long does mille-feuille keep? Do you have to keep it in the fridge?
Yes, any dessert that has milk and eggs must be kept in the fridge. This napoleon will keep in the fridge for 2 to 3 days.
Do I have to use puff pastry to make mille-feuille?
Yes, this dessert is all about the flaky layers of puff pastry. You can use any puff pastry, store-bought ready-to-roll, homemade classic puff pastry, or even a quick puff pastry.
What can I use instead of pastry cream for my mille-feuille?
While pastry cream is the traditional filling, you can use whipped ganache for a chocolate mille-feuille, or whipped cream with fruits for a light and refreshing spring dessert.
What other flavors can I add to my mille-feuille?
Today, we have used maple syrup but you can also add other flavors like orange blossom, rose extract, or liquors such as rum, cognac, or Cointreau to the pastry cream.
How do you eat mille-feuille?
Personally, I like to place the Millefeuille on its side so the three layers are on the plate rather than stacked up. That makes it easier to cut through the flaky pastry without making a big mess.
Can I make this an Eggless mille-feuille?
Yes, you can. Replace the classic vanilla pastry cream with my eggless vanilla pastry cream. Everything else will remain the same.
Printable Recipe
Mille Feuille - Napoleon
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 375°F/ 190°C/ Gas mark 5
Difficulty: Medium
Calories: 573kcal
Adjust Servings Here: 6 servings
Description
A napoleon or mille-feuille is a classic French pastry with layers of buttery, flaky puff pastry baked until golden and crisp, then filled with alternating layers of pastry cream and whipped cream. Once you learn to make this pastry at home you will never buy it at the patisserie again.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Pastry
- 1 lb (500 g) Puff Pastry
- 1 cup (240 ml) Heavy cream
Pastry Cream
- 2 cups (470 ml) Whole milk
- ½ cup (100 g) Sugar
- 4 Egg yolks
- 2 tablespoon (30 g) Cornstarch ((or 1 tablespoon all-purpose flour) )
- 2 tablespoon (30 g) Unsalted butter
- 1 Vanilla Bean scrapings (or ½ teaspoon vanilla bean paste)
- ¼ teaspoon Salt
Garnish
- 10 Blueberries
- 5 Strawberries
Instructions
Puff pastry
- Preheat the oven at 375°F/ 190°C/ Gas mark 5. Cut the puff pastry into two. Roll each sheet to about 12 x 8-inch rectangle Pro tip - this measure is a guide but you can certainly main your own size and shape.1 lb Puff Pastry
- Work with one sheet at a time. Place on a parchment paper so it’s easy to move around.Pro tip - always keep puff pastry chilled or it will be difficult to work with. If necessary place in the freezer for 5 minutes for a quick chill between steps
- Then cut the pastry at every 2-inch interval so you have 6 long strips. Cut each strip in half at the center so you should have 12 equal pieces. Dock or prick the pastry with the fork and sprinkle with granulated sugarPro tip - docking the pastry encourages crispness, and, the granulated sugar caramelizes and gives that golden color to the baked pastry
- Place a parchment paper on top. Then place a baking sheet on top.Pro tip - the top baking tray prevents the pastry from puffing too much as well as helps make it crispy.
- Bake on the center rack for 15 minutes
- Remove the baking tray and parchment paper – bake another 10 minutes until lightly golden. Remove and let cool completelyPro tip - the final baking without the baking tray will encourage the pastry to become crisp which is what we want.
Pastry cream
- Today, we are using the simple one-pot pastry cream (custard) method but you can also use the classic pastry cream method. Click to videos on how to make these
- In a heavy-bottom saucepan combine sugar, cornstarch, egg yolks, vanilla bean paste, and salt. Gradually add the milk while whisking to prevent lumps.2 cups Whole milk, ½ cup Sugar, 4 Egg yolks, 2 tablespoon Cornstarch, 1 Vanilla Bean scrapings, ¼ teaspoon Salt
- Place the saucepan on medium heat stirring continuously until the pastry cream thickens.Pro tip - You want the pastry cream to come to a low simmer (boil) so the cornstarch will thicken the mixture and cookout.
- Add the butter and continue to stir on low making sure to prevent the pastry from sticking or burning at the bottom.2 tablespoon Unsalted butter
- Once the pastry cream is thick, remove it from heat and pass it through a sieve or mesh. This will remove any lump and give you a smooth velvet-like pastry cream.
- Cover with the plastic wrap touching the surface of the cream. Set aside to cool completely.Pro tip - the plastic touching the pastry cream will prevent skin from forming on the pastry cream which can later cause lumps and cause blockage in the piping bag
Whipping cream
- In the bowl of a stand mixer with the whisk attachment - whip the cream. You want nice stiff peaks.1 cup Heavy cream
- Combine half the whipped cream to the chilled pastry cream. Use a whisk to ensure you have no lumps. Save the rest of the whipped cream for the top layer.Pro tip - adding whipped cream to the pastry cream will lighten it up. I highly recommend it.
- Transfer both the pasty cream mixture and the whipped cream to two piping bags with star piping nozzles. (you can also use the round piping tips)
Assemble
- Each mille-feuille or napoleon uses three pastry layers. Two rows of pastry cream mixture and one row of whipped cream mixture.
- Place one piece of puff pastry on the serving plate. Pipe two or three lines of pastry cream mixture.
- Top with the second piece of puff pastry and pipe another round of pastry cream mixture.
- Top with the third piece of puff pastry and pipe the whipped cream on the top. Garnish with fresh fruits.10 Blueberries, 5 Strawberries
Recipe Notes & Tips
- Bake the puff pastry until it's nice and golden. This will make it easier to crack the pastry when eating otherwise the whole thing just crumbles into a big mess.
- Sprinkle the pastry with sugar this helps make the pastry brown and crisp but do pay close attention to it as it can also burn very easily.
- Cook the pastry cream until it's thick. This will give you a firm consistency pastry cream that will not be runny between the pastry.
- If you plan to make this napoleon ahead of time I suggest you use stabilized whipped cream as it will ensure the pastry cream holds on for longer.
- When stacking the layers of puff pastry, choose the flat ones for the bottom and top so the finished dessert looks straight, not slanted.
- Traditionally, a mille-feuille is topped with royal icing and chocolate which can make the dessert sweeter and often quite messy. But you can also use melted chocolate or just powdered sugar.
Nutrition Information
Calories: 573- kcalCarbohydrates: 44- gProtein: 8- gFat: 41- gSaturated Fat: 19- gCholesterol: 206- mgSodium: 195- mgPotassium: 180- mgFiber: 1- gSugar: 21- gVitamin A: 1037- IUVitamin C: 1- mgCalcium: 141- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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WellThatSucks
Was at the store and was just going by the Pastry Cream ingredients. Not sure why the Heavy Cream is listed under the pastry part???? I didn't even grab it because it wasn't listed with the Cream ingredients, not paying attention to the other section. Have to use a different recipe now 🙁
Veena Azmanov
The recipe ingredients are listed correctly. The heavy cream is not part of the pastry cream when cooking. It has to be whipped separately and then folded into the cooled pastry cream.
It is always important to read the recipe correctly first.
Kevin T Were
Day 20 pastry - done!
Elaine Roundtree
Pastry Day 20 Done