Best Mille Feuille Napoleon Pastry Sheets Recipes

NAPOLEON DESSERT | MILLE FEUILLE CREAM PASTRY

Steps:

• Thaw the puff pastry according to the package directions.
• Preheat the oven to 400 degrees F (204.4 degrees C) and cover a baking sheet with parchment paper.
• Unfold both sheets of pastry and divide each into thirds by cutting along the fold lines, giving you 6 rectangles of pastry. Lay the rectangles on the parchment covered baking sheet, spacing them about 1/4-inch apart.
• Cover the pastry with another sheet of parchment paper and lay another baking sheet on top. This will prevent the puff pastry from rising too much and give the pastry nice, flaky layers.
• Bake for 35-40 minutes. Remove the top baking sheet and the top layer of parchment and bake for another 5-10 minutes, until the pastry is golden brown. (*Please read the note below abotu preventing your puff pastry from burning.)
• Remove from the oven and let cool completely before assembly.
• Lay one sheet of baked puff pastry on a serving dish and spread about a 1/2-inch thick layer of pastry cream evenly over the top. Layer another rectangle of pastry over the cream, repeat with another 1/2-inch thick layer of pastry cream and top with a third pastry rectangle. Press on the top of the Napoleon slightly just to evenly distribute the layers.
• Repeat with the remaining pastry rectangles and pastry cream. Cover the Napoleons with plastic wrap and refrigerate for at least 2 hours. (*See note below.)
• Dust the tops of each Napoleon with a thick layer of powdered sugar right before serving.
• Slice each Napoleon into 6 slices, using a serrated knife.

MILLES FEUILLES (NAPOLEON PASTRY)

Steps:

• For the pastry cream: Put 2 1/2 cups milk, sugar, vanilla and almond extracts in a small boil to come to the boil.
• Dissolve the corn flour in the remaining milk and pour into hot milk.
• Whisk the corn flour into the milk and turn off heat.
• Beat the egg yolks in a medium-sized bowl and slowly whisk in some of the hot milk into the yolks, whisking all the while.
• Do this until you have incorporated nearly all the milk into the yolks, whisking constantly, to temper the yolks.
• Add any leftover milk mixture and place a sheet of plastic wrap directly on the surface of the custard.
• Refrigerate and cool completely.
• For whipped cream: Place all ingredients in mixer bowl and whip until snowy peaks form.
• Remove 1/3 of whipped cream and fold into pastry cream.
• For pastry: Preheat oven to 425F.
• Take 1 sheet of puff pastry and lay out flat, with long side facing you.
• Cut in 1/2 lengthwise.
• Repeat with other sheet of puff pastry, so you have 4 equal pieces.
• Butter a cookie sheet or baking pan large enough to contain the puff pastry pieces and place the pastry on the cookie sheet.
• Pierce the pastry all over with a fork.
• Bake in preheated oven for 10 minutes, then reduce temperature to 300F and bake a further 35-40 minutes (pastry should be baked through and a deep golden-brown).
• To assemble: Place 1 sheet of pastry on a platter, spread with half of pastry cream, ensuring you don't spread all the way out to the edges of the pastry.
• Place another sheet of pastry over and spread with remainder of pastry cream.
• Place third sheet of pastry over and spread top and sides of assembled pastry with whipped cream.
• Crumble up the fourth pastry sheet with your hands and sprinkle broken pieces of pastry on top of whipped cream and press some onto sides.
• Place in refrigerator for 1/2 hour to set.
• Just before serving, place 2 tblsps of icing sugar into a sieve and sieve directly over cake.
• Serve immediately.
• This is a dessert that is quick to make and assemble but has to be eaten close to making, otherwise the puff pastry absorbs moisture and becomes soggy.
• Note: A very nice variation is to thinly spread the first and second puff pastry sheet (the ones that you spread with the custard) with a thin scraping of seedless raspberry jam before you spread with custard.