Name: Raspberry Mille Feuille (Napoleon)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1 pound frozen puff pastry (, thawed); 2 tbsp powdered sugar; 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)

Jump to Recipe Jump to Video Print Recipe

Ever since I’ve been to Paris I was eager to try the mille feuille recipe at home. I have decided on this Raspberry Mille Feuille which is with no doubt, one of the best summer treats. I wanted to use raspberries to bring color and a refreshing fruity flavor. If you don’t have raspberries feel free to use strawberries or any other fruits you might enjoy best.

Traditionally, a mille feuille (also known as Napoleon) is made up of three layers of puff pastry and two layers of pastry cream, with 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.

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

How to make the pastry cream

Begin by whisking together the egg yolks and sugar until they become slightly pale. Then, incorporate the cornstarch and salt into the mixture.

In a saucepan, bring the milk to a simmer. Slowly pour about a third of the hot milk over the egg yolk mixture, whisking constantly. Then, pour the entire mixture back into the saucepan with the remaining milk. Bring the mixture to a boil, stirring constantly. Once it reaches a boil, remove it from the heat and add the vanilla extract.

Transfer the pastry cream to a clean bowl and let it cool for about 10 minutes. Then, gradually incorporate the butter into the cream while stirring. Cover the bowl with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate the cream until it’s chilled.

How to make the caramelized puff pastry layers

Preheat your oven to 330F (165C). Butter a baking sheet and line it with parchment paper.

On a floured surface, roll out the puff pastry dough to a rectangle about 1/10 inch (2mm) thick. Carefully transfer the rolled-out dough to the prepared baking sheet. Prick the dough with a fork and cover it with another sheet of parchment paper. Place another baking sheet on top to prevent the dough from puffing up too much.

Bake the pastry for about 25-30 minutes until it’s lightly golden. Once baked, remove it from the oven and allow it to cool completely.

Preheat your oven to 465F (240C).

To caramelize the pastry, sprinkle a thin layer of powdered sugar (about 1 tbsp) evenly over the baked pastry. Bake it for a few minutes using the broil function until the sugar is melted and caramelized. Repeat the caramelization process for the other side of the puff pastry as well.

Once the pastry is chilled, trim the edges and cut it into 3 rectangles.

How to assemble the mille-feuille

To assemble the mille-feuille, place one layer of caramelized puff pastry on a serving plate. Fill a pastry bag fitted with a 1/2-inch plain round tip with the pastry cream. Spread the pastry cream over the top of the pastry layer and add raspberries. Place another layer of puff pastry on top of the filling. Add more pastry cream and raspberries, and then add the final layer of pastry.

Allow the assembled mille-feuille to chill in the fridge for a couple of hours or overnight before serving. Sprinkle powdered sugar over the top just before serving.

You must try this mille-feuille recipe, you won’t regret it. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.