Milles Feuilles (Napoleon Pastry)

Recipe by evelynathens
READY IN: 1hr 10mins




  • For the pastry cream: Put 2 1/2 cups milk, sugar, vanilla and almond extracts in a small boil to come to the boil.
  • Dissolve the corn flour in the remaining milk and pour into hot milk.
  • Whisk the corn flour into the milk and turn off heat.
  • Beat the egg yolks in a medium-sized bowl and slowly whisk in some of the hot milk into the yolks, whisking all the while.
  • Do this until you have incorporated nearly all the milk into the yolks, whisking constantly, to temper the yolks.
  • Add any leftover milk mixture and place a sheet of plastic wrap directly on the surface of the custard.
  • Refrigerate and cool completely.
  • For whipped cream: Place all ingredients in mixer bowl and whip until snowy peaks form.
  • Remove 1/3 of whipped cream and fold into pastry cream.
  • For pastry: Preheat oven to 425F.
  • Take 1 sheet of puff pastry and lay out flat, with long side facing you.
  • Cut in 1/2 lengthwise.
  • Repeat with other sheet of puff pastry, so you have 4 equal pieces.
  • Butter a cookie sheet or baking pan large enough to contain the puff pastry pieces and place the pastry on the cookie sheet.
  • Pierce the pastry all over with a fork.
  • Bake in preheated oven for 10 minutes, then reduce temperature to 300F and bake a further 35-40 minutes (pastry should be baked through and a deep golden-brown).
  • To assemble: Place 1 sheet of pastry on a platter, spread with half of pastry cream, ensuring you don't spread all the way out to the edges of the pastry.
  • Place another sheet of pastry over and spread with remainder of pastry cream.
  • Place third sheet of pastry over and spread top and sides of assembled pastry with whipped cream.
  • Crumble up the fourth pastry sheet with your hands and sprinkle broken pieces of pastry on top of whipped cream and press some onto sides.
  • Place in refrigerator for 1/2 hour to set.
  • Just before serving, place 2 tblsps of icing sugar into a sieve and sieve directly over cake.
  • Serve immediately.
  • This is a dessert that is quick to make and assemble but has to be eaten close to making, otherwise the puff pastry absorbs moisture and becomes soggy.
  • Note: A very nice variation is to thinly spread the first and second puff pastry sheet (the ones that you spread with the custard) with a thin scraping of seedless raspberry jam before you spread with custard.