Mille-Feuille Recipe (Napoleon Pastry)

  • Preparation 45 min
  • Refrigeration 4 h 30 min
  • Cooking 30 min
  • Servings 5
  • Freezing I do not suggest

Ads

Pastry

  • 1 lb (450 g) puff pastry, homemade or store-bought, thawed (2 sheets)
  • All-purpose flour, as needed for rolling

Pastry cream

  • 4 large egg yolks
  • 4 tbsp (30 g) cornstarch
  • 2 cups (500 ml) whole milk
  • 1/2 cup (125 ml) granulated sugar
  • 1 tbsp (15 ml) unsalted butter, softened
  • 1 tsp (5 ml) pure vanilla extract
  • Seeds from half a vanilla bean
  • 1 pinch of salt
  • 1/2 cup (125 ml) heavy cream 35%, cold

Topping

  • 1 cup (250 ml) powdered sugar, sifted
  • 1 1/2 tbsp (22 ml) milk
  • 1/2 tsp (2 ml) pure vanilla extract
  • 2 oz (57 g) semisweet chocolate, roughly chopped

Ads

Preparation

  • Make the pastry cream. In a large heatproof bowl, whisk the egg yolks and cornstarch with a fork until thick and smooth. If it stays dry, add a few drops of milk to bring it together. Set aside.
  • In a medium saucepan over medium heat, whisk the milk and sugar until the sugar dissolves, then bring to a gentle simmer. Remove from heat.
  • Slowly pour the hot milk over the yolks, whisking constantly so they don’t cook. Strain the mixture, then return it to the saucepan.
  • Return to medium heat and whisk constantly. The mixture will foam, then thicken quickly with large bubbles breaking at the surface, about 1 to 2 minutes. Let the bubbles break for a good twenty seconds, until it reaches a pudding consistency. A thermometer should read 185 to 190 °F (85 to 88 °C). Remove from heat.
  • Whisk in the butter, vanilla extract, vanilla seeds and salt. Let cool 10 minutes, then strain a second time for a perfectly smooth cream.
  • Transfer to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate at least 3 hours, up to 24 hours.
  • Preheat the oven to 400 °F (204 °C). Line a 12 x 17 in (30 x 43 cm) baking sheet with parchment paper. Keep a second sheet and another piece of parchment within reach.
  • On a floured surface with a floured rolling pin, roll the pastry into a rectangle about 11 x 16 in (28 x 40 cm). With two store-bought sheets, lay them side by side with the edges overlapping in the centre and seal them together as you roll.
  • Transfer the pastry to the lined sheet. Prick the entire surface with a fork to let steam escape. Lay the second sheet of parchment over the pastry, then the second baking sheet filled with pie weights or dried beans on top.
  • Bake 20 minutes with the sheet and weights. Remove from the oven, carefully lift off the top sheet and parchment. Return the uncovered pastry to the oven for 12 to 15 minutes, until deeply golden. Cool 20 minutes on the sheet, then transfer to a rack to cool completely.
  • Finish the cream. With an electric mixer fitted with the whisk, beat the cold cream on medium-high until it holds medium peaks, about 3 minutes. Take the pastry cream from the fridge and loosen it on its own, with a whisk, in its bowl, until smooth and supple again. Then fold in the whipped cream with a spatula, in two or three additions. Do not use the mixer at this stage. Cover and refrigerate 1 to 4 hours.
  • Cut the squares. With a large sharp knife, trim the edges of the cooled pastry, then cut it into 15 even squares (measure the long side and divide by 5, the short side by 3).
  • Make the topping. In a small bowl, whisk the powdered sugar, milk and vanilla until the glaze is smooth. Melt the chocolate in the microwave in 20-second bursts, stirring between each, until smooth. It yields about 1/4 cup (60 ml) once melted. Transfer it to a squeeze bottle or a zip-top bag with a corner snipped off.
  • Place 5 squares on a rack set over parchment paper. Spread vanilla glaze over one square. Before it sets, pipe 4 lines of melted chocolate across the top. With a toothpick, drag perpendicular lines through, alternating directions to create a chevron pattern, wiping the toothpick between each pass. Repeat with the other 4 squares.
  • Assemble. Fit a piping bag with a large round tip, or use a bag with the corner snipped. Starting with a plain square, pipe 9 domes of cream in 3 rows. Set a second plain square on top, pressing very lightly. Pipe another 9 domes of cream. Cap with a glazed square. Repeat to make 5 mille-feuilles.
  • Refrigerate uncovered at least 30 minutes before serving, up to 8 hours.