Mille Feuille

Napoleons Mille Feuille

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What is Napoleons? Napoleons, often referred to as Mille-Feuille in French, are a delectable and iconic pastry that has captured the hearts and palates of pastry enthusiasts around the world. This exquisite dessert, known for its delicate layers of flaky puff pastry, rich pastry cream, and a luscious glaze, is a true testament to the artistry of French pastry craftsmanship. With its origins deeply rooted in French culinary history, the Napoleon has evolved into a beloved sweet treat appreciated for its harmonious blend of textures and flavors. In this exploration of Napoleons, we will delve into the history, preparation, and sheer indulgence that these pastries offer, inviting you on a delightful journey through the layers of taste and tradition.

Ingredients

  • Puff Sheets 15″ x 23″
  • PMF Topping Whipped
  • PMF Instant Vanilla Custard Cream (Patisserie Cream)
  • PMF Vanilla Dipping Icing
  • PMF Chocolate Dipping Icing

Directions

  • MIX: Use PMF Whipped Topping to prepare some PMF Instant Vanilla Custard Cream (Patisserie Cream) according to the instructions on the bag for a small batch.
  • (Optional: for thinner layers, place the puff pastry sheets between two sheet pans for the first 10 minutes of baking. Make sure to place baking paper under and on top of the puff pastry. Remove the upper pans for the final 10 minutes of baking time.)
  • Makeup:
    • Place half of the vanilla custard on top of one of the cooled puff pastry sheets. Top with a second puff pastry sheet. Place the remaining custard on top and then place the last sheet, bottom side up, over the custard filling.
    • Using a sheet pan, press down firmly on the assembled Napoleon without breaking any of the puff pastry sheets.
    • Place in the freezer overnight.
  • FINISH:
    • Remove the assembled Napoleon from the freezer. Coat the top puff pastry sheet with PMF Vanilla Dipping Icing heated to 105-110°F.
    • Before the icing starts forming a thin skin, pipe parallel lines of PMF Chocolate Dipping Icing heated to 105-110°F the length of the Napoleon.
    • Draw a sharp knife through the chocolate to create a pattern.
    • Trim the rough edges of the Napoleon. Cut into 3 strips lengthwise. Cut each strip into pieces 1 ½” wide each.

 

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