Mille-Feuille Napoleon Pastry
Ingredients:
For the Puff Pastry:
Puff pastry sheets: 3 sheets (store-bought or homemade)
For the Pastry Cream:
Milk: 2 cups (500 ml)
Vanilla bean: 1, split and seeds scraped (or 2 teaspoons vanilla extract)
Egg yolks: 4 large
Sugar: 1/2 cup (100g)
Cornstarch: 1/4 cup (30g)
Butter: 2 tablespoons, softened
For the Icing:
Powdered sugar: 1 cup (120g)
Milk or water: 2-3 tablespoons
Dark chocolate: 2 oz (about 50g), melted
Instructions:
Prepare the Puff Pastry:
Preheat your oven to 400°F (200°C).
Roll out each puff pastry sheet to about 1/8-inch thickness. Place the sheets on a baking tray lined with parchment paper.
Prick the entire surface of the pastry with a fork to prevent it from puffing up too much.
Cover the pastry with another sheet of parchment paper and place another baking tray on top to keep the pastry flat as it bakes.
Bake for 15-20 minutes until the pastry is golden brown and crisp. Allow the pastry sheets to cool completely.
Make the Pastry Cream:
In a saucepan, heat the milk with the vanilla bean and seeds (or vanilla extract) until just boiling. Remove from heat and let it infuse for a few minutes.
In a separate bowl, whisk the egg yolks with the sugar until pale and thick. Add the cornstarch and whisk until smooth.
Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Cook for an additional minute to ensure the cornstarch is fully cooked.
Remove from heat and stir in the butter until smooth.
Pour the pastry cream into a bowl, cover with plastic wrap (pressing the wrap directly onto the surface of the cream to prevent a skin from forming), and let it cool completely.
Assemble the Mille-Feuille
Trim the edges of the puff pastry sheets to make them even.
Place one puff pastry sheet on a serving tray. Spread half of the pastry cream evenly over the sheet.
Place a second puff pastry sheet on top and spread the remaining pastry cream over it.
Top with the third puff pastry sheet.
Prepare the Icing:
Mix the powdered sugar with enough milk or water to make a thick but spreadable icing.
Spread the icing evenly over the top layer of puff pastry.
Drizzle the melted chocolate over the icing in thin lines. Use a toothpick to drag through the chocolate lines to create a feathered pattern.
Chill and Serve:
Chill the assembled Mille-Feuille in the refrigerator for at least an hour before serving. This will help the layers set and make slicing easier.
Slice carefully with a sharp knife and serve.
This Mille-Feuille is a delicate and elegant dessert, perfect for special occasions or when you want to impress your guests with a classic French pastry. Enjoy!
