Napoleon (Mille-feuille)


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My mom loves Napoleons because of the light flaky pastry and semi-sweet, cold creamy pudding filling. For those of your unfamiliar, these are a French pastry dessert composed of a sweet pastry cream sandwiched between light, flaky puff pastry, and topped with either powdered sugar or a chocolate icing.

20160911_081937A few months ago, I bought a box of pastry sheets and decided to use it up to free up some space in the freezer. The only other thing I needed was to whip up some of the pastry cream that I made a while back that is perfect for not only Napoleons, but fruit tarts, eclairs, and cream puffs! I made a huge batch of the cream and froze half for another dessert for another day. The cream freezes great–just whisk it up after it thaws completely and it has the same consistency as when it was freshly made!

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20160911_081914This simple recipe for a complicated sounded dessert is sure to be a crowd pleaser and is easy for beginners because you don’t need to make your own pastry! Pepperidge Farm brand pastry sheets are so easy to use! Just let them slightly defrost before use and you’re guaranteed for buttery, flaky results. You can layer this flaky dessert with fresh fruits or drizzle in some melted chocolate on top, but since I wanted to go a simple route, I just opted for a vanilla creme.

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Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright december 2016 ©

Napoleon (Mille-feuille)

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Super easy, yet very satisfying pastries for an easy afternoon treat that’ll impress everyone’s taste-buds!
>>> Yields 6 3-tiered pastries

Time:
-Prep: 10 min
-Bake: 15 min
-Cook: 15 min

Ingredients:

  • 1 package of Pepperidge Farm Pastry Sheets
  • recipe for pastry cream
  • optional: fresh fruits, cut and washed
  • powdered sugar

Instructions:

1) Let the pastry sheets thaw until pliable on a floured baking sheet.
2) Cut each sheet of puff pastry into 9 equal squares for a total of 18.
3) Prick over the tops of the surface of each square with a fork. (Or you can layer another cookie sheet on top of the pastry if you don’t want it puffed at all) Place in the refrigerator while you preheat the oven to 425 F.
4) Bake the pastry sheets for 10 minutes. Place a smaller baking sheet on top and bake for an additional 6 minutes for a flattened pastry (optional). Remove the sheet and bake for another 6 minutes until the strips are golden brown.
5) Remove the puff pastry from the oven and let cool completely.
6) Prepare the pastry cream following the recipe on the link. Let it cool in the fridge before assembling the Napoleons.
7) To assemble, place one pastry puff on the bottom, layer pastry cream on top, cover with another puff pastry, layer pastry cream, and then the final layer of puff pastry on top.
8) Dust with powdered sugar and serve immediately. You can also put fruits in between the layers or drizzle with melted chocolate.

Happy eats!

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