Mille-Feuille (Napoleon Pastry) Recipe

Ingredients:

Puff Pastry:

• 1 package of puff pastry sheets (thawed if frozen)
• 1/4 cup powdered sugar (for dusting)

Pastry Cream:

• 2 cups whole milk
• 1 vanilla bean (or 2 teaspoons vanilla extract)
• 1/2 cup granulated sugar
• 5 large egg yolks
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter

Icing:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

Chocolate Decoration:

• 1/4 cup semi-sweet chocolate chips
• 1 teaspoon vegetable oil

Instructions:

Prepare the Puff Pastry:

1. Preheat your oven to 400°F (200°C).
2. Roll out the puff pastry sheets on a lightly floured surface to smooth them out.
3. Place the pastry sheets on a baking sheet lined with parchment paper.
4. Prick the pastry all over with a fork to prevent it from puffing up too much.
5. Place another sheet of parchment paper on top and another baking sheet to weigh it down.
6. Bake for 15-20 minutes, or until golden brown.
7. Remove the top baking sheet and parchment paper, and let the pastry cool completely.
8. Once cooled, trim the edges to make straight lines and cut each sheet into equal rectangles.

Make the Pastry Cream:

1. In a medium saucepan, heat the milk and vanilla bean (or vanilla extract) over medium heat until just boiling. Remove from heat and let it sit for 10 minutes to infuse.
2. In a mixing bowl, whisk together the sugar and egg yolks until pale and thick.
3. Add the cornstarch and whisk until smooth.
4. Gradually pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
5. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
6. Remove from heat and stir in the butter until melted and smooth.
7. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until cold.

Assemble the Mille-Feuille:

1. Place one layer of puff pastry on a serving platter.
2. Spread a generous layer of pastry cream over the pastry.
3. Repeat with another layer of puff pastry and pastry cream, finishing with a layer of puff pastry on top.

Prepare the Icing:

1. In a bowl, mix the powdered sugar, milk, and vanilla extract until smooth and thick.
2. Pour the icing over the top layer of puff pastry, spreading it evenly.

Add the Chocolate Decoration:

1. Melt the chocolate chips with the vegetable oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
2. Transfer the melted chocolate to a piping bag or a small plastic bag with a tiny corner cut off.
3. Pipe lines of chocolate across the icing.
4. Use a toothpick to drag through the chocolate lines to create a feathered effect.

Chill and Serve:

1. Refrigerate the assembled Mille-Feuille for at least 1 hour to set.
2. Slice carefully with a sharp knife and serve chilled.

Enjoy this elegant and delectable Mille-Feuille as a delightful dessert!