A Mille-feuille à la vanille (also known as a Napoleon in some countries) is a classic French pastry made up of three layers of puff pastry filled with rich vanilla pastry cream. The layers of flaky pastry are alternated with a smooth, custard-like vanilla filling, and the top is often decorated with a layer of icing or powdered sugar, sometimes with a hint of chocolate drizzle or a design made with chocolate.
Ingredients:
For the Puff Pastry:
- 1 package of puff pastry (about 250-300g, store-bought or homemade)
- Powdered sugar (for dusting)
For the Vanilla Pastry Cream (Crème Pâtissière):
- 500 ml (2 cups) whole milk
- 1 vanilla pod or 1 tbsp vanilla extract
- 6 large egg yolks
- 150g (3/4 cup) granulated sugar
- 40g (1/3 cup) cornstarch
- 30g (2 tbsp) unsalted butter
For the Icing:
- 100g (1/2 cup) powdered sugar
- 2-3 tsp water (or milk)
Instructions:
Step 1: Prepare the Vanilla Pastry Cream (Crème Pâtissière)
- Infuse the Milk with Vanilla:
- To begin, pour the 500 ml of whole milk into a medium saucepan.
- Next, split the vanilla pod lengthwise and scrape the seeds into the milk. Add the pod to the milk as well.
- If you’re using vanilla extract, simply add 1 tbsp to the milk once it’s hot.
- Then, heat the milk over medium heat until it is almost boiling. Once it’s hot, remove the saucepan from the heat and let the vanilla infuse for 10-15 minutes. If you used the extract, add it to the milk at this stage.
- Whisk the Egg Yolks and Sugar:
- While the milk is infusing, whisk together 6 egg yolks and 150g (3/4 cup) granulated sugar in a separate bowl until the mixture turns thick, pale, and creamy.
- Then, add 40g (1/3 cup) cornstarch to the yolk mixture and whisk until smooth. This will help thicken your pastry cream.
- Combine Milk with the Egg Mixture:
- After the milk has been infused with vanilla, remove the vanilla pod from the milk.
- Gradually pour the hot milk into the egg mixture, a little at a time, while constantly whisking to avoid curdling the eggs. This process is known as “tempering.”
- Cook the Pastry Cream:
- Once combined, return the mixture to the saucepan and cook over medium heat. Stir constantly with a wooden spoon or whisk.
- Continue cooking until the mixture thickens and boils. This should take around 2-3 minutes. It will reach a pudding-like consistency.
- Finish the Cream:
- Once thickened, remove the saucepan from the heat and stir in 30g (2 tbsp) unsalted butter until fully incorporated.
- Pour the pastry cream into a bowl. To prevent a skin from forming, cover the surface of the cream with plastic wrap.
- Allow the cream to cool to room temperature before refrigerating for at least 2 hours until completely chilled.
Step 2: Prepare the Puff Pastry
Preheat the Oven:
First, preheat your oven to 200°C (400°F) to ensure it’s ready for baking.
Roll Out the Puff Pastry:
Next, roll the puff pastry on a lightly floured surface until it’s about 1/8 inch thick.
Then, cut the pastry into 3 equal rectangles (roughly 10 x 5 inches, but adjust the size if you prefer smaller portions).
Afterward, place the rectangles on a baking sheet lined with parchment paper.
Dock the Pastry:
To prevent the pastry from puffing too much, use a fork to prick holes all over the surface of each rectangle. This process is called “docking.”
Bake the Puff Pastry:
Now, bake the puff pastry in the preheated oven for 15-20 minutes, or until golden and puffed.
Be sure to keep an eye on it, as puff pastry can sometimes puff unevenly. If you notice one area puffing too much, gently press it down with a spatula.
Once golden and crisp, remove the pastry from the oven and let it cool completely on a wire rack.
Step 3: Prepare the Icing
Make the Icing:
Meanwhile, sift 100g (1/2 cup) powdered sugar into a small bowl.
Gradually, add 2-3 teaspoons of water or milk to the powdered sugar and stir until you achieve a thick, smooth, and spreadable consistency.
Feel free to adjust with more water or powdered sugar if needed, depending on the thickness you desire.
Step 4: Assemble the Mille-Feuille
Prepare the Layers:
Once the puff pastry has cooled completely, place one of the puff pastry rectangles on a serving platter. This will be the base layer.
Add Pastry Cream:
Next, spread a generous layer of the chilled vanilla pastry cream over the first puff pastry layer. Use a spatula or piping bag to make it even.
Add Another Puff Pastry Layer:
Then, place the second puff pastry rectangle on top of the cream. Gently press down to secure it.
Repeat the Layers:
Afterward, spread another layer of pastry cream over the second puff pastry layer.
Finally, add the final puff pastry layer on top to complete the structure.
Decorate the Top:
Now, spread the icing evenly over the top layer of puff pastry. Use a spatula to smooth it out gently.
If you like, you can create a decorative pattern with a toothpick or skewer, making zigzag lines or swirls.
Chill the Assembled Mille-Feuille:
To ensure the layers set, refrigerate the entire assembled mille-feuille for at least 1 hour before serving. This helps the layers firm up, making it easier to slice.
Step 5: Serve and Enjoy!
Slice and Serve:
Once chilled, carefully slice the mille-feuille with a sharp knife. It’s best to use a serrated knife to ensure clean, neat cuts without crushing the layers.
Lastly, serve immediately and enjoy the flaky, creamy goodness of your Mille-feuille à la vanille!
Tips:
- Be sure to let the puff pastry cool completely before assembling, as warm pastry can melt the cream.
- Additionally, you can make the pastry cream and puff pastry the day before and assemble the mille-feuille just before serving.
Enjoy the process, and I hope your mille-feuille turns out beautifully
