Homemade MilleFeuille (Napoleon Pastry)
Homemade MilleFeuille (Napoleon Pastry) Prep 40 min Cook 30 min Serves 6 Ingredients 500 g puff pastry (storebought or homemade) 500 ml whole milk 120 g sugar 40 g cornstarch 4 egg yolks 1 vanilla bean or 2 tsp vanilla extract 40 g unsalted butter (for custard) 150 g powdered sugar (for icing) 20 g dark chocolate (for classic swirl) 2–3 tbsp water (for icing) Key Beginner Tips Before You Start Use storebought puff pastry if you're new — it’s reliable and saves hours. Keep everything cold : warm pastry becomes sticky and loses its layers. Dock (poke) the pastry with a fork so it stays flat instead of puffing wildly. Weigh down the pastry while baking (a second baking tray on top) for perfectly even layers. Chill the custard fully before assembling — warm cream will make the pastry soggy. Assemble just before serving for maximum crispness. Instructions Prepare the pastryPreheat oven to 200°C. Roll puff pastry to a 3–4 mm sheet. Transfer to a tray lined with parchment. Dock and w...
