Here’s a classic recipe for a Napoleon Cake, also known as Mille-feuille. This decadent dessert consists of layers of crispy puff pastry filled with rich pastry cream and topped with a smooth icing.
Napoleon Cake (Mille-feuille) Recipe
Ingredients:
For the Puff Pastry:
- 500g (1 lb) puff pastry (store-bought or homemade)
- Powdered sugar for dusting
For the Pastry Cream:
- 2 cups (500ml) whole milk
- 1 vanilla bean (or 1 tsp vanilla extract)
- 5 large egg yolks
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 2 tbsp (30g) unsalted butter
For the Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tbsp milk or water
- 1/2 tsp vanilla extract
- 1-2 tbsp cocoa powder (for the chocolate pattern)
Instructions:
- Prepare the Puff Pastry:
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry to about 1/8-inch thickness. Cut it into three equal-sized rectangles.
- Place the pastry rectangles on a baking sheet lined with parchment paper.
- Prick the pastry with a fork to prevent it from puffing too much. Cover with another sheet of parchment paper and place a second baking sheet on top to keep them flat.
- Bake for 15-20 minutes, or until golden brown and crispy. Let cool completely.
- Make the Pastry Cream:
- In a medium saucepan, heat the milk and the split vanilla bean (or vanilla extract) until just boiling. Remove from heat and let it infuse.
- In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
- Gradually pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
- Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened.
- Remove from heat, stir in the butter, and remove the vanilla bean. Cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool.
- Assemble the Cake:
- Place one pastry rectangle on a serving plate. Spread a layer of pastry cream over the top.
- Place the second pastry rectangle on top and repeat the process.
- Top with the third pastry rectangle.
- Prepare the Glaze:
- Mix the powdered sugar, milk (or water), and vanilla extract to create a smooth glaze.
- Spread the glaze evenly over the top layer of the pastry.
- Mix the cocoa powder with a little water to create a thick paste. Drizzle lines of the chocolate mixture over the glaze and use a toothpick to create a marbled or zigzag pattern.
- Chill and Serve:
- Refrigerate the cake for at least 2 hours to set.
- Cut into slices with a sharp knife and serve chilled.
Enjoy your delicious Napoleon Cake!
