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Mille-Feuille (Napoleon Pastry)

Mille-Feuille, also known as Napoleon, is a classic French pastry made of three layers of crisp puff pastry filled with rich pastry cream and topped with a glossy icing or powdered sugar. The name means "a thousand leaves," referring to the delicate, flaky layers of pastry. Elegant in appearance and delicious in taste, Mille-Feuille is a centerpiece dessert in French pâtisseries. Though it requires several steps, the result is a refined and indulgent treat perfect for special occasions or afternoon tea.
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Prep Time 40 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 2 hours 10 minutes
Servings: 8
Ingredients Method Nutrition Notes

Ingredients
 
 

  • Pastry:
  • 1 sheet puff pastry (thawed if frozen)
  • 2 tbsp powdered sugar for dusting
  • Pastry Cream:
  • 2 cups milk
  • 1/2 cup sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • Icing:
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 2 oz dark chocolate melted (for decoration)

Method
 

  1. Bake puff pastry: Preheat oven to 400°F (200°C). Roll puff pastry into a rectangle about 12x10 inches. Place on a parchment-lined baking sheet and prick all over with a fork. Place another sheet of parchment and a second baking sheet on top to prevent puffing. Bake for 20 minutes, remove top tray, sprinkle with powdered sugar, and bake another 5–10 minutes until golden and caramelized. Cool completely, then cut into three equal rectangles.
  2. Make pastry cream: Heat milk in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth. Slowly whisk hot milk into yolk mixture, then return to saucepan. Cook over medium heat, whisking constantly, until thick and bubbling, 3–4 minutes. Remove from heat, stir in butter and vanilla. Transfer to a bowl, press plastic wrap directly onto surface, and chill until cold.
  3. Assemble layers: Place one pastry rectangle on a serving tray. Spread half of chilled pastry cream evenly over it. Top with second pastry rectangle and spread remaining cream. Finish with the third pastry rectangle on top.
  4. Prepare icing: In a bowl, mix powdered sugar and milk until smooth and spreadable. Spread evenly over top pastry layer. Drizzle melted chocolate in thin lines across icing. Using a toothpick, drag through chocolate lines in alternating directions to create a feathered pattern.
  5. Chill: Refrigerate assembled mille-feuille for at least 1 hour to allow cream to set and layers to firm up.
  6. Serve: Slice carefully with a sharp serrated knife, wiping blade between cuts to maintain clean edges. Serve chilled.

Nutrition Facts (per serving)

Calories: 370kcalCarbohydrates: 44gProtein: 6gFat: 18g

Notes

For a variation, flavor pastry cream with coffee, chocolate, or fruit purée.
Pastry layers can be baked ahead and stored in an airtight container until assembly.
Best eaten within 24 hours for optimal crispness.

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