Raspberry Mille Feuille (Napoleon)

Raspberry Mille Feuille (Napoleon)

Watch the video for this recipe:

Ever since I've been to Paris I was eager to try mille feuille recipe at home.

 

Traditionally, a mille feuille (also known as Napoleon) is made up of three layers of puff pastry and two layers of pastry cream, powdered sugar being sprinkled on the top layer. There are many variations to this, of course, like using simply whipped cream or jam between the layers.

 

While in Paris, the mille feuille I served was made with caramelized puff pastry. This caramelizing part was what I considered the challenge of this recipe. I bought a cookbook from Laduree and used some of the directions I found there, which were quite helpful.

 

I wanted to use raspberries in my mille feuille as they bring color and a refreshing fruity flavor that makes this dessert one of the best summer treats. If you don't have raspberries feel free to use strawberries or any other fruits you might enjoy best.

 

Watch the video we made for this amazing dessert, try make it at home and I am sure that everybody will be impressed by its look and taste.

 

Related Posts:
Rhubarb Ginger Tart with Homemade Rough Puff Pastry
Peach Galette
Strawberry Clafoutis

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Ingredients
  • Makes about 5 servings
  • Caramelized puff pastry
  • 1 pound frozen puff pastry, thawed
  • 2 tbsp powdered sugar
  • Vanilla Pastry Cream
  • 2 cups milk
  • 2 tsp vanilla extract
  • 4 egg yolks
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • pinch of salt
  • 2 tbsp unsalted butter
  • fresh raspberries
  • Powdered sugar, for dusting the top
Directions
  1. Prepare the pastry cream. Whisk the egg yolks and sugar until slightly pale. Incorporate the cornstarch and salt.
  2. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring. Remove from heat and add vanilla extract.
  3. Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Refrigerate until chilled.
  4. Preheat the oven to 330F (165C). Butter a baking sheet and line with parchment paper.
  5. On a floured surface roll out the puff pastry dough to a rectangle of 1/10 inch (2mm) thickness.
  6. Using the rolling pin transfer the dough to the prepared baking sheet. Prick the dough with the fork and cover with another sheet of parchment paper. Place another baking sheet on top to prevent the dough from puffing too much.
  7. Bake for about 25-30 minutes until lightly golden. Remove from the oven and allow to cool completely.
  8. Preheat the oven to 465F 240C .
  9. To caramelize the pastry, sprinkle about 1 tbsp of powdered sugar, in a thin layer over the baked pastry. Bake for few minutes using the broil function until the sugar is melted.
  10. Caramelize the other side of the puff pastry too.
  11. When chilled trim the edged and cut the puff pastry in 3 rectangles.
  12. Assemble the mille feuille. Place one layer of caramelized puff pastry on the serving plate. Fill a pastry bag fitted with a 1/2-inch plain round tip with pastry cream. Spread pastry cream over the top and add raspberries. Place another layer of puff pastry on top of the filling. Add pastry cream, raspberries and the last layer of pastry.
  13. Allow to chill in the fridge for a couple of hours or overnight before cutting it for serving. Sprinkle with powdered sugar before serving.
Raspberry Mille Feuille (Napoleon)-1
Raspberry Mille Feuille (Napoleon)-2
Raspberry Mille Feuille (Napoleon)-3
Nutrition facts 1 Serving (about 193 g) - Calories:547, Fat:32.1g, Saturated Fat:10.1 g, Carbohydrates:56.5g, Sugar:21.3g, Fiber:2.5 g, Protein:8.9 g, Cholesterol:134mg, Calories from Fat 289, Sodium 246mg, Potassium 127mg, Vitamin A 5%, Vitamin C 10%, Calcium 11%, Iron 12%, Nutrition Grade D, Daily Percent Values are based on a 2000 calorie diet.
On April 17, 2014 at 04:40 am, Rosa said...
So pretty and tempting! A divine dessert. Cheers, Rosa
On May 21, 2015 at 06:20 am, Kristal said...
Hello, How did you cut to serve. This seems to delicate??? Any Tips?
Re:

I usually cut my desserts with a warm knife.. I have a glass with hot water inside.. put the knife for few seconds.. wipe it with a paper towel and cut the dessert. Clean the knife and repeat.

On September 17, 2015 at 09:12 am, Neïla said...
Hello! Looks delicious! I was wondering how did you put your icing sugar so perfectly? Cheers :)
Re:

hehe.. I am sorry I didn't show that in the video:) made some paper strips.. placed them on top.. added powdered sugar and then removed the paper strips.. very easy:)

On February 18, 2016 at 05:52 am, Mila said...
Hello, I would like to try this recipe, but I am a bit confused. In the video you use 2 eggs. In ingredients there are 4 egg yolks. Why? Thank you.
On August 30, 2016 at 02:02 am, Roshani Khanna said...
Mmmmmm…..yum. This looks totally amazing. I’m just starring at the screen looking at how delicious they look.
On September 13, 2016 at 10:45 pm, Shilpa Malhotra said...
Wow, really, I can’t get over that delicious taste! So simple and yet – sooo great. Thank you for this recipe – it’s a real keeper
On September 13, 2016 at 10:54 pm, Yami Gupta said...
Such a great idea. Love the flavors in these! My boys would devour them quickly.
On October 21, 2016 at 05:49 am, Ying said...
I never cook but wanted to make a birthday cake for Dad. This turned out to be much easier than I imagined. The video was very helpful and instructions were clear. THANK YOU!!
Re:

I am so glad  my video was useful for you and you did such an amazing surprise for your Dad. Happy Birthday from us as well :)

On November 29, 2016 at 05:18 am, Hiaim said...
This is quite beautiful ans stunning recipe. Great video. Great idea for coming christmas.

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