Ever since I’ve been to Paris I was eager to try the mille feuille recipe at home. I have decided for 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, 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.

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Raspberry Mille Feuille (Napoleon)
Ingredients
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
Instructions
- Prepare the pastry cream. Whisk the egg yolks and sugar until slightly pale. Incorporate the cornstarch and salt.
- 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.
- 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.
- Preheat the oven to 330F (165C). Butter a baking sheet and line with parchment paper.
- On a floured surface roll out the puff pastry dough to a rectangle of 1/10 inch (2mm) thickness.
- 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.
- Bake for about 25-30 minutes until lightly golden. Remove from the oven and allow to cool completely.
- Preheat the oven to 465F 240C .
- 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.
- Caramelize the other side of the puff pastry too.
- When chilled trim the edged and cut the puff pastry in 3 rectangles.
- 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.
- Allow to chill in the fridge for a couple of hours or overnight before cutting it for serving. Sprinkle with powdered sugar before serving.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
So pretty and tempting! A divine dessert.
Cheers,
Rosa
Hello,
How did you cut to serve. This seems to delicate??? Any Tips?
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.
Hello!
Looks delicious! I was wondering how did you put your icing sugar so perfectly?
Cheers 🙂
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:)
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.
Mmmmmm…..yum. This looks totally amazing. I’m just starring at the screen looking at how delicious they look.
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
Such a great idea. Love the flavors in these! My boys would devour them quickly.
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!!
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 🙂
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This is quite beautiful ans stunning recipe. Great video. Great idea for coming christmas.
Mmmmmm…..yum. This looks totally amazing. I’m just staring at the screen looking at how delicious they look.
You have excellent ideas to make it and thanks to share tasteful video which is helpful to make it.
I really like what you guys are regularly up too.
Actually I was looking for this type of blog. Your writing style is awesome.
That’s what I was looking for.Very nice blog indeed,thank you admin
woww looking awesome. I will definitely going to try this recipe for my daughter. 🙂
I love your recipes there are perfect, I cook it, I like it very much. I have a question of pastry cream I stayed the same, I put it in the refrigerator for 12 hours, but when I put it in the pastry bag it becomes very dense, in the video the cream is well stable, what do you recommend?
Hello, you recipe looks delicious!
However, you made a mistake ^^ A millefeuille is NOT a Napoleon! Millefeuille is french, while Napoleon is russian 🙂
Cheers from France 😉
amazing
that’s great
gooooood job
nece goood wow
Excellent recipe! The taste is wonderful. Have you ever tried to add mascarpone on the top? It even tastes better!
Wow, really, I can’t get over that delicious taste!
thankyou for sharing