Who doesn’t like french cuisine? It is so damn good !!!!!
Crispy layers of puff pastry with dreamy vanilla cream make this classic dessert something you’ll never forget!
As a French pastry it is called mille-feuilles, or thousand leaves, and it is usually filled with whipped cream, pastry cream, and fruit preserves – most often raspberry jam. The topping may be simply powdered sugar, or a layer of fondant, often with strings of chocolate drawn into a chevron design
A traditional napoleon is filled with plain pastry cream but if desired you may add a thin layer of fruit preserves such as seedless raspberry or strawberry jam or preserves to the filling.
Ingredients:
For Puff Pastry:
– 1 sheet frozen puff pastry, thawed
For Cream Filling:
– 1/4 cup granulated or superfine sugar
– 2 tablespoons all-purpose flour
– 1/8 teaspoon salt
– 1 cup light cream
– 2 slightly beaten egg yolks
– 1/2 teaspoon vanilla extract
– 1/4 cup whipping cream
– caster sugar for decoration
Directions:
For Puff Pastry:
Preheat oven to 220°C. Line 2 baking sheets with parchment paper or plain brown paper; set aside.
Unfold puff pastry sheet and cut pastry into nine 3-inch squares. Transfer pastry squares to the prepared baking sheets; prick pastry. Bake in a preheated oven for 18-23 minutes, or until golden. (Or bake according to package directions.) Carefully remove pastries from baking sheet. Cool on a rack.
For Cream Filling:
In a heavy, medium saucepan stir together sugar, flour, and salt. Slowly stir in light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Slowly stir about half of the hot mixture into beaten egg yolks. Return all to saucepan. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Transfer mixture to a bowl. Cover surface with plastic wrap and cool just until warm without stirring. In a small mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into warm pastry cream.
To Assemble:
Use the tines of a fork to separate each pastry square horizontally into 3 layers. Spread about 1 1/2 tablespoons of the pastry cream on the bottom layer and proceed as follows: Top with middle pastry layers. Spread another 1 1/2 tablespoons of the pastry cream on each middle layer. Finally, top with remaining pastry layers. Chill up to 1 hour. Drizzle caster sugar on top.
Another way to assemble is use 2 layers of pastries with cream between them.
Enjoy!
Cooking Without Limits 
Looks so delicious I love Mille feuille …Thanks for sharing 🙂
Thank you.
These are so delicate and delicious!
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Wow!!
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Looks simply delicious!! And beautiful photography as always!! 🙂 I totally agree with you – the French are geniuses when it comes to pastry, and cooking in general! Thanks for sharing!
Thank you
Yum yum yum!
Emory
These look so beautiful, a real treat.
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I could eat a plate of these all by myself…
Beautiful picture, delicious recipe 🙂
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These look so pretty! It’s something I keep thinking I’ll try making one day but so far never have.
Thank you
Hi there! I love reading your blog and have nominated you for the Dragon’s Loyalty Award. Participation is, of course, optional and rules can be found here: http://closeencountersofthecookingkind.wordpress.com/2014/01/12/dragons-loyalty-award/
Thank you very much for your nomination.
Yum!
it looks delicious!
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nice picture :)))))
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This is one of my favourite desserts! Glad I stumbled on your recipe! Thanks for sharing it!
You are welcome.
Looks light, refreshing, and delicous! Merci, too, for visiting my blog.
You are welcome
oh my… i’m salivating already.
Thank you
I am definately going to make this for myself. Looks delicious!
If you like other recipe’s take a look at my blog! Thanks!
http://topsecretworldfamoushotdogrecipes.wordpress.com/
Thank you. I will look at your blog. I always look for new recipes.
Ohhh, looks yummy! Can’t wait to try it! With your permission I might include it in my next cookbook.
Thank you. Of course. I am glad you like it.
Oops, my blog is http://www.familyfavoritesfromtheheartland.wordpress.com
Looks great
Thank you
Reblogged this on Jumping on the Rollercoaster and commented:
And absolutely high protein low carb I am sure 😉
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Really beautiful blog!
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Thank you for liking a post.;) Yours looks heavenly:)
Thank you.
🙂
There is an intense pastry for a morning when in a hurry!
Rodney
Thanks for liking my post, “Find a Frugal Partner.” It is especially nice to have one when you have extra ingredients that need to be used up!
Reblogged this on recipes2live4's Blog.