Mille-Feuille (Napoleon Pastry)

Mille-Feuille (Napoleon Pastry)

Ingredients:

For the Puff Pastry:

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

For the 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

For the Icing:

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

For the Chocolate Decoration:

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

Instructions:

1. Prepare the Puff Pastry:
   • Preheat your oven to 400°F (200°C).
   • Roll out the puff pastry sheets on a lightly floured surface to smooth them out.
   • Place the pastry sheets on a baking sheet lined with parchment paper.
   • Prick the pastry all over with a fork to prevent it from puffing up too much.
   • Place another sheet of parchment paper on top and another baking sheet to weigh it down.
   • Bake for 15-20 minutes, or until golden brown.
   • Remove the top baking sheet and parchment paper, and let the pastry cool completely.
   • Once cooled, trim the edges to make straight lines and cut each sheet into equal rectangles.
2. Make the Pastry Cream:
   • 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.
   • In a mixing bowl, whisk together the sugar and egg yolks until pale and thick.
   • Add the cornstarch and whisk until smooth.
   • Gradually pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
   • Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
   • Remove from heat and stir in the butter until melted and smooth.
   • Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until cold.
3. Assemble the Mille-Feuille:
   • Place one layer of puff pastry on a serving platter.
   • Spread a generous layer of pastry cream over the pastry.
   • Repeat with another layer of puff pastry and pastry cream, finishing with a layer of puff pastry on top.
4. Prepare the Icing:
   • In a bowl, mix the powdered sugar, milk, and vanilla extract until smooth and thick.
   • Pour the icing over the top layer of puff pastry, spreading it evenly.
5. Add the Chocolate Decoration:
   • Melt the chocolate chips with the vegetable oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
   • Transfer the melted chocolate to a piping bag or a small plastic bag with a tiny corner cut off.
   • Pipe lines of chocolate across the icing.
   • Use a toothpick to drag through the chocolate lines to create a feathered effect.
6. Chill and Serve:
   • Refrigerate the assembled Mille-Feuille for at least 1 hour to set.
   • Slice carefully with a sharp knife and serve chilled.

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