Mille Feuille Recipe – Napoleon – Տոնական Նապոլեոն

Mille Feuille Recipe 

Happy to share another great recipe of the Mille Feuille . This may be the lightest and more “pretty” looking version of that famous French pastry, even though I still have a few more recipes for this classic pastry Napoleon.

Methods are pretty simple and it should turn out just perfect if you follow the steps prompt,y and have patience. I added a few details and ingredients to make this pastry slightly different from the ones you’ve seen or tried.




Hope you’ll like this version and will give it a try.

Happy baking!

Ingredients for Mille Feuille

You will need one 10”x14” ready puff pastry dough

1 tbs sugar

For the custard cream

1 cup of milk, full fat or 2% fat

2 egg yolks, at room temperature

⅓ cup granulated white sugar

2 tbs flour

2 tbs cornstarch

60 grams of unsalted butter, at room temperature

1 ½ tsp vanilla extract

1 tbs rum or cognac , optional

You will also need

⅓ cup heavy whipping cream

Powdered sugar for dusting the pastry

Directions for Mille Feuille

Start by making the custard cream , as it takes time to cool down

In a heavy bottom saucepan bring the milk to a simmer, don’t boil

While it’s being simmered, using a whisk beat the egg yolks and sugar, until slightly pale color

Add flour and cornstarch, mix until incorporated

Slowly add some of the hot milk over the egg mixture and stir to temper the mixture

Don’t add the all milk at once , add slowly and stir to combine

Transfers the milk and egg mixture back into the saucepan




Place over medium heat and cook while stirring constantly with a whisk

The mixture should thicken within 2-3 minutes, remove from the heat and continue stirring

Add the butter,vanilla extract and rum, stir until combined

Transfer the cream into another bowl

Cover with a plastic wrap and allow to cool down, be sure the plastic is stuck to the cream

Whip the heavy whipping cream until it reaches firm, stiff consistency

Gently fold it with custard cream, be sure the custard is completely cooled down

Baking the pastry dough

Preheat the oven to 400°F/ 200°C

You will need 2 baking sheets

Line the 1st baking sheet with parchment paper

Place the dough in the pan and using a fork poke the dough to prevent from overising

Place another piece of parchment paper on the dough

Cover with second baking sheet

Bake 20 minutes covered ,in between two baking sheets




Remove from the oven, sprinkle with sugar

Place it back in the oven and bake another 15 minutes uncovered

Last 2 minutes turn the oven on “low broil” mode to caramelize the sugar

Let it cool down completely

Slice into desired shape / size, I slice into 16 5”x2” rectangles

Save the pastry crumbs to top the finished pastry

Frost to your taste: using a pastry bag with star or round tip, or simply spread the cream with an offset spatula

Refer to YouTube video for more details

Enjoy Your Mille Feuille

Բաղադրատոմսը 

*Բաժակի չափը 250 մլ*

Մի տուփ շերտավոր խմոր (2 շերտ)

Թխել նախապես տաքացված 200°C ջեռոցում , 20-25 րոպե փակ, 10-15 րոպե բաց ( դիտեք տեսանյութը մանրամասնությունների համար)

2-3 ճ գ շաքարավազ

Կրեմը 

3 խոշոր ձվի դեղնուց

0.5 բ շաքարավազ

1 բ կաթ

2.5 ճ գ ալյուր

2 ճ գ օսլա ( cornstarch, крахмал)

80 գ կարագ

2 ճ գ կոնյակ

Վանիլին

Առանձին հարել 0.5 բ սերուցք և խառնել արդեն եփած, սառեցրած կրեմին։

Պատրաստի կրեմն անպայման դնել սառնարան, 20-30 րոպե, հետո օգտագործել

Շաքարի փոշի