Mille-Feuille is a show-stopping dessert that offers a beautiful contrast of textures—crisp, golden pastry and soft, creamy filling. It looks impressive but is surprisingly easy to assemble, especially when using store-bought puff pastry. Whether you’re serving it at a dinner party or indulging in a personal baking project, this dessert always delivers a luxurious bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Puff pastry sheets (store-bought or homemade)
Whole milk
Egg yolks
Granulated sugar
Cornstarch
Unsalted butter
Vanilla extract or vanilla bean paste
Powdered sugar (for dusting or glaze)
Optional: chocolate for glaze decoration
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the puff pastry and cut into three equal rectangles. Prick all over with a fork to prevent puffing.
Place another sheet of parchment on top and weigh down with a second baking sheet. Bake for 15–20 minutes until golden and crisp. Cool completely.
In a saucepan, heat milk over medium heat until steaming (do not boil).
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour in the hot milk, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
Remove from heat and stir in butter and vanilla. Let cool, then refrigerate until chilled.
To assemble, place one pastry layer on a serving tray. Spread half of the pastry cream evenly.
Add the second pastry layer, spread the remaining cream, and top with the final pastry sheet.
Dust with powdered sugar or top with a glaze. For a traditional design, add chocolate lines and feather with a toothpick.
Chill for 1 hour before slicing to set the layers.
Fruit-Filled: Add thin layers of fresh berries or jam between the pastry cream.
Chocolate Cream: Replace half of the vanilla pastry cream with chocolate for a twist.
Coffee Flavor: Add a teaspoon of instant espresso powder to the cream.
Almond Mille-Feuille: Use almond extract and top with toasted sliced almonds.
Mini Versions: Cut into small squares or rectangles for individual servings.
Gluten-Free: Use a gluten-free puff pastry if needed.
Storage/Reheating
Mille-Feuille is best eaten the day it’s made, but it can be stored in the refrigerator for up to 2 days. Keep it in an airtight container to prevent the pastry from getting too soft. Do not freeze assembled Mille-Feuille, as the pastry will lose its crispness. Assembled pieces should be served chilled and not reheated.
FAQs
Can I use store-bought puff pastry?
Yes, store-bought puff pastry works perfectly and saves time.
How do I keep the pastry crisp?
Bake it between two baking sheets and assemble just before serving or after everything has chilled.
What kind of pastry cream is used?
A classic vanilla pastry cream (crème pâtissière) is used, made with milk, egg yolks, sugar, and cornstarch.
Can I make the pastry cream ahead?
Yes, pastry cream can be made a day in advance and stored covered in the fridge.
Is Mille-Feuille served cold or room temperature?
It’s best served chilled, as this helps set the layers and makes slicing easier.
How do I get clean slices?
Use a sharp serrated knife and chill the assembled pastry well before slicing.
Can I add whipped cream?
Yes, fold whipped cream into the pastry cream to create a lighter diplomat cream.
What’s the difference between Mille-Feuille and Napoleon?
They are essentially the same pastry; “Napoleon” is often the American name for Mille-Feuille.
Can I decorate the top?
Yes, you can dust with powdered sugar, drizzle glaze, or create a classic feathered icing with chocolate.
Can I freeze Mille-Feuille?
It’s not recommended, as freezing will make the pastry soggy once thawed.
Conclusion
Mille-Feuille (Napoleon Pastry) is a timeless dessert that’s as delicious as it is elegant. With crisp pastry, silky cream, and a touch of sweetness on top, it’s a layered delight that’s sure to impress. Simple to make with store-bought puff pastry and a rich homemade filling, this classic treat belongs in every baker’s repertoire
Mille-Feuille, or Napoleon Pastry, is a classic French dessert featuring layers of crisp puff pastry and smooth vanilla pastry cream, topped with powdered sugar or a glossy glaze. Elegant and irresistible, it’s perfect for special occasions or refined sweet cravings.
Author:Catherine
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:1 hour 45 minutes
Yield:6–8 servings
Category:Dessert
Method:Baking
Cuisine:French
Diet:Vegetarian
Ingredients
2 sheets puff pastry (store-bought or homemade)
2 cups whole milk
4 large egg yolks
1/2 cup granulated sugar
1/4 cup cornstarch
2 tbsp unsalted butter
1 tsp vanilla extract or vanilla bean paste
Powdered sugar, for dusting or glaze
Optional: melted chocolate, for glaze decoration
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out puff pastry and cut into three equal rectangles. Prick all over with a fork.
Place another sheet of parchment on top and weigh down with another baking sheet. Bake for 15–20 minutes until golden and crisp. Cool completely.
In a saucepan, heat milk over medium heat until steaming (do not boil).
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly whisk in the hot milk.
Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in butter and vanilla. Let cool slightly, then chill in the refrigerator until set.
To assemble, place one pastry layer on a tray. Spread half the chilled pastry cream on top. Add the second pastry sheet, spread the remaining cream, and top with the final sheet.
Dust with powdered sugar or spread with a glaze. For classic design, drizzle melted chocolate in lines over glaze and feather with a toothpick.
Chill for 1 hour before slicing and serving.
Notes
Use store-bought puff pastry to save time—bake between trays for flat, crisp layers.Chill the pastry cream and assembled dessert well for clean slicing.Fold in whipped cream to pastry cream for a lighter texture (diplomat cream).Best served chilled and enjoyed within 1–2 days.Do not freeze assembled Mille-Feuille as the pastry will become soggy.
