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introduction
Also known as “mille feuille,” this classic French Napoleon recipe features layer upon layer of flaky puff pastry separated by rich vanilla bean pastry cream. Topped with a decorative “feathering” of chocolate and vanilla glazes, this is dessert certain to impress anyone who is fortunate enough to try it!
Equipment
1 Rolling Pin
parchment paper
1 tape measure or ruler helpful when rolling out puff pastry
2 piping bags optional, for chocolate glaze and pastry cream
2 piping tips ⅛ inch and ½ inch, optional
1 offset spatula optional
Ingredients
Vanilla Bean Pastry Cream
1 ½ cups whole milk
1 vanilla bean split, seeds scraped out, bean reserved
¼ cup cornstarch
½ cup granulated sugar
4 large egg yolks
¼ teaspoon kosher salt
½ cup heavy cream
2 tablespoon unsalted butter
Napoleon and Icings
1 package puff pastry Thawed. Approximately 1 pound–usually comes in 2 pieces.
1 ½ cups confectioner’s sugar
1 tablespoon light corn syrup
3 tablespoon unsalted butter melted
4-6 tablespoon milk whole or 2%
2 tablespoon cocoa powder
Instructions
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