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Raspberry Mille Feuille (Napoleon)

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.

Raspberry Mille Feuille (Napoleon) closeup

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Raspberry Mille Feuille (Napoleon)

Raspberry Mille Feuille (Napoleon)

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This Raspberry Mille Feuille is amazing. The raspberries bring a refreshing fruity flavor that makes it one of the best summer treats.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins

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

Serving: 1gCalories: 547kcalCarbohydrates: 56.5gProtein: 8.9gFat: 32.1gSaturated Fat: 10.1gCholesterol: 134mgSugar: 21.3g
Calories: 547kcal
Course: Dessert
Cuisine: French
Keyword: caramelized puff pastry, mille feuille recipe, napoleon recipe, Napoleons, raspberry mille feuille

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.

Join the Conversation

  1. Rosa Author says:

    So pretty and tempting! A divine dessert.

    Cheers,

    Rosa

  2. Kristal Author says:

    Hello,

    How did you cut to serve. This seems to delicate??? Any Tips?

    1. Ella-HomeCookingAdventure Author says:

      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.

  3. Neïla Author says:

    Hello!
    Looks delicious! I was wondering how did you put your icing sugar so perfectly?
    Cheers 🙂

    1. Ella-HomeCookingAdventure Author says:

      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:)

  4. 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.

  5. Roshani Khanna Author says:

    Mmmmmm…..yum. This looks totally amazing. I’m just starring at the screen looking at how delicious they look.

  6. Shilpa Malhotra Author says:

    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

  7. Yami Gupta Author says:

    Such a great idea. Love the flavors in these! My boys would devour them quickly.

  8. Ying Author says:

    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!!

    1. Ella-HomeCookingAdventure Author says:

      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 🙂

  9. Roshni Khanna Author says:

    A debt of gratitude is in order For offering your awesome perspectives to us,By Your post i have secured parcel of part of the subject.

  10. Priti Chawala Author says:

    A commitment of thankfulness is all together For offering your remarkable perspectives to us,By Your post i have secured heap of part of the subject.Such a to a great degree magnificent post, I am here to see this post as particularly marvelous blog.

  11. Hiaim Author says:

    This is quite beautiful ans stunning recipe. Great video. Great idea for coming christmas.

  12. Dwarka Author says:

    Mmmmmm…..yum. This looks totally amazing. I’m just staring at the screen looking at how delicious they look.

  13. Janvi Arora Author says:

    You have excellent ideas to make it and thanks to share tasteful video which is helpful to make it.

  14. Maya Baby Author says:

    I really like what you guys are regularly up too.

  15. Pyari Author says:

    Actually I was looking for this type of blog. Your writing style is awesome.

  16. quiz python Author says:

    That’s what I was looking for.Very nice blog indeed,thank you admin

  17. Nikita Author says:

    woww looking awesome. I will definitely going to try this recipe for my daughter. 🙂

  18. Marimar Author says:

    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?

  19. Laure Author says:

    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 😉

  20. peehubhalla Author says:

    amazing

  21. simasingh Author says:

    that’s great

  22. sonamrawat Author says:

    gooooood job

  23. monikabose Author says:

    nece goood wow

  24. Mary Author says:

    Excellent recipe! The taste is wonderful. Have you ever tried to add mascarpone on the top? It even tastes better!

  25. Wow, really, I can’t get over that delicious taste!

  26. free classified Author says:

    thankyou for sharing

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