Mille-Feuille Napoleon Pastry

Mille-Feuille Napoleon Pastry

Ingredients:

For the Puff Pastry:

• Puff pastry sheets: 3 sheets (store-bought or homemade)

For the Pastry Cream:

• Milk: 2 cups (500 ml)
• Vanilla bean: 1, split and seeds scraped (or 2 teaspoons vanilla extract)
• Egg yolks: 4 large
• Sugar: 1/2 cup (100g)
• Cornstarch: 1/4 cup (30g)
• Butter: 2 tablespoons, softened

For the Icing:

• Powdered sugar: 1 cup (120g)
• Milk or water: 2-3 tablespoons
• Dark chocolate: 2 oz (about 50g), melted

Instructions:

1. Prepare the Puff Pastry:
   • Preheat your oven to 400°F (200°C).
   • Roll out each puff pastry sheet to about 1/8-inch thickness. Place the sheets on a baking tray lined with parchment paper.
   • Prick the entire surface of the pastry with a fork to prevent it from puffing up too much.
   • Cover the pastry with another sheet of parchment paper and place another baking tray on top to keep the pastry flat as it bakes.
   • Bake for 15-20 minutes until the pastry is golden brown and crisp. Allow the pastry sheets to cool completely.
2. Make the Pastry Cream:
   • In a saucepan, heat the milk with the vanilla bean and seeds (or vanilla extract) until just boiling. Remove from heat and let it infuse for a few minutes.
   • In a separate bowl, whisk the egg yolks with the sugar until pale and thick. Add the cornstarch and whisk until smooth.
   • Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
   • Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Cook for an additional minute to ensure the cornstarch is fully cooked.
   • Remove from heat and stir in the butter until smooth.
   • Pour the pastry cream into a bowl, cover with plastic wrap (pressing the wrap directly onto the surface of the cream to prevent a skin from forming), and let it cool completely.
3. Assemble the Mille-Feuille:
   • Trim the edges of the puff pastry sheets to make them even.
   • Place one puff pastry sheet on a serving tray. Spread half of the pastry cream evenly over the sheet.
   • Place a second puff pastry sheet on top and spread the remaining pastry cream over it.
   • Top with the third puff pastry sheet.
4. Prepare the Icing:
   • Mix the powdered sugar with enough milk or water to make a thick but spreadable icing.
   • Spread the icing evenly over the top layer of puff pastry.
   • Drizzle the melted chocolate over the icing in thin lines. Use a toothpick to drag through the chocolate lines to create a feathered pattern.
5. Chill and Serve:
   • Chill the assembled Mille-Feuille in the refrigerator for at least an hour before serving. This will help the layers set and make slicing easier.
   • Slice carefully with a sharp knife and serve.

This Mille-Feuille is a delicate and elegant dessert, perfect for special occasions or when you want to impress your guests with a classic French pastry. Enjoy!