Classic Mille-Feuille (Napoleon)
Ingredients
For the Puff Pastry Layers:
1 package puff pastry (2 sheets), thawed
1/4 cup granulated sugar (optional, for caramelized layers)
For the Pastry Cream:
2 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
1 teaspoon vanilla extract
2 tablespoons unsalted butter
For the Icing:
1 cup powdered sugar
2–3 tablespoons milk or water
1 teaspoon vanilla extract
For Chocolate Drizzle (Optional):
2 tablespoons melted dark chocolate
Instructions
1. Prepare the Puff Pastry Layers
Preheat the oven to 400°F (200°C).
Roll out each puff pastry sheet slightly and place them on a parchment-lined baking sheet.
Prick the pastry all over with a fork to prevent it from puffing excessively.
Optional: Sprinkle with granulated sugar for a caramelized effect.
Place another baking sheet or a wire rack on top to keep the layers flat while baking.
Bake for 15–20 minutes or until golden and crisp. Let cool completely.
2. Make the Pastry Cream
In a medium saucepan, heat the milk until it begins to steam (do not boil).
In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
Gradually add the hot milk to the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
Remove from heat, stir in vanilla extract and butter, and transfer to a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill until completely cool.
3. Assemble the Mille-Feuille
Trim the puff pastry layers to create even rectangles.
Place one layer of puff pastry on a serving platter. Spread a generous layer of pastry cream over it.
Repeat with another layer of puff pastry and cream, finishing with a final puff pastry layer on top.
4. Prepare the Icing
Mix powdered sugar, milk, and vanilla extract until smooth and thick.
Spread the icing over the top