Absolutely! Millefeuille (also known as Napoleon) is a classic French dessert with delicate layers of flaky puff pastry and rich pastry cream. Here’s the traditional version—fragrant, creamy, and stunning.
Classic Millefeuille Recipe
Serves: 6–8
Prep Time: 30 min
Cook Time: 25 min
Chill Time: 1–2 hours
Ingredients
For the pastry:
• 1 sheet puff pastry (store-bought or homemade), thawed
• Powdered sugar (for dusting)
For the pastry cream:
• 2 cups whole milk
• 1/2 cup sugar
• 4 egg yolks
• 1/4 cup cornstarch
• 1 tsp pure vanilla extract (or 1/2 vanilla bean)
• 2 tbsp unsalted butter
Optional glaze (classic top):
• 1/2 cup powdered sugar
• 1–2 tsp milk or water
• Melted dark chocolate for feathering (optional)
Instructions
1. Bake the puff pastry:
• Preheat oven to 400°F (200°C).
• Cut puff pastry into 3 equal rectangles (about 10×4 inches each).
• Prick all over with a fork to prevent puffing.
• Place on parchment-lined baking sheet and cover with another sheet of parchment + another pan to weigh it down.
• Bake for 15–20 minutes until golden and crisp. Cool completely.
2. Make the pastry cream:
• In a saucepan, heat the milk and vanilla until just simmering.
• In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
• Slowly pour in hot milk while whisking, then return to saucepan.
• Cook over medium heat, stirring constantly, until thickened (2–3 mins).
• Remove from heat, stir in butter. Cool completely in the fridge.
3. Assemble the millefeuille:
• Place 1 pastry layer on a serving plate. Spread half of the pastry cream.
• Add second pastry layer. Spread remaining pastry cream.
• Top with third pastry sheet.
4. Optional glaze topping:
• Mix powdered sugar with just enough milk to create a thick glaze.
• Spread over top layer. Drizzle thin lines of melted chocolate and drag a toothpick through for a marbled effect.
5. Chill & serve:
• Chill for at least 1 hour (to firm up for slicing).
• Slice with a serrated knife for clean edges.
Tips:
• Add a layer of fresh berries for a twist.
• For extra flavor, infuse the milk with orange or lemon zest before making the cream.
Let me know if you want a fruit version or a shortcut version with whipped cream instead!