Mille-feuille (Napoleon) Recipe

Prepare the pastry cream:

In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat.

In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla extract until smooth and pale yellow.

Gradually whisk the hot milk into the egg mixture, a little at a time, to temper the eggs.

Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil. This should take about 2-3 minutes.

Once boiling, continue to whisk for another minute until it reaches a pudding-like consistency.

Remove from heat and transfer the pastry cream to a bowl. Cover with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator until cold, about 2 hours.

Prepare the puff pastry:

Preheat your oven to 400°F (200°C).

Roll out the puff pastry sheet on a lightly floured surface into a rectangle about 1/8 inch thick.

Trim the edges to make straight edges, then cut into three equal rectangles.

Prick each rectangle all over with a fork to prevent the pastry from puffing up too much.

Transfer the rectangles to a parchment-lined baking sheet and bake for 15-20 minutes, or until golden brown and puffed.

Remove from the oven and let cool completely on a wire rack.

Assemble the Mille-feuille:

Place one layer of puff pastry on a serving platter or plate.

Spread a generous layer of pastry cream evenly over the pastry.

Place another layer of puff pastry on top of the cream and press down gently.

Repeat with another layer of pastry cream and top with the final layer of puff pastry.

Dust the top layer with powdered sugar using a sieve.

Chill and serve:

Refrigerate the assembled Mille-feuille for at least 1 hour to allow the layers to set and the flavors to meld.