Ingredients for Milles Feuilles Napoleon Pastry
- Frozen Puff Pastry
- Milk
- Sugar
- Egg Yolks
- Vanilla Extract
- Almond Extract
- Cornflour
- Butter
- Whipping Cream
- Icing Sugar
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How to Make Milles Feuilles Napoleon Pastry
- **Make the Puff Pastry:** (If using store-bought, skip to step 4)
- Prepare your puff pastry dough according to your preferred recipe or use store-bought.
- Roll out the dough to 1/8 inch thickness and cut into 4x6 inch rectangles.
- Bake at 400°F (200°C) for 20-25 minutes, or until golden brown and puffed.
- Let cool completely on a wire rack.
- **Make the Pastry Cream:**
- In a saucepan, whisk together 1/2 cup sugar, 1/4 cup cornstarch, and a pinch of salt.
- Gradually whisk in 2 cups of milk and cook over medium heat, stirring constantly until thickened.
- In a separate bowl, whisk 3 large egg yolks lightly. Slowly temper the hot milk mixture into the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook for 1-2 minutes, stirring constantly, until the cream thickens further.
- Remove from heat and stir in 1 teaspoon vanilla extract. Press plastic wrap directly onto the surface to prevent a skin from forming.
- Let cool completely.
- **Make the Whipped Cream:**
- In a chilled bowl, whip 1 cup heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- **Assemble the Mille-Feuille:**
- Spread a layer of pastry cream evenly over one puff pastry rectangle.
- Top with another puff pastry rectangle and repeat with pastry cream.
- Finish with the final puff pastry layer.
- Frost the top with whipped cream, creating a decorative design if desired.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
99g
Fat
161g
Carbs
24g
