The Napoleon pastry is a traditional French pastry called as mille-feuille. Custard pastry cream in between two layers of crispy puff pastry along with a topping of royal glossy icing is more than enough to satisfy your sweet craving. Let’s start with the recipe.
Preparation time – 1 hour
Cooking time– 25 minutes
Chilling time – 2 hours
For Preparing The Pastry
- Puff pastry – 1 ½ pound, frozen
- Pastry cream – 3 cups
- Whipped cream – ½ cup
For Royal Icing
- Lemon juice – 2 Tsp
- Confectioner’s sugar – 350 gm
- Melted chocolate – 80 gm, bittersweet variety
- Egg whites – 3, large
Make The Pastry
- Make dough for puff pastry and keep it in the refrigerator. You can use puff pastry dough bought from the pastry shop as well. In that case, you have to thaw it as written on the label.
- Now prepare the pastry cream. After cooling, you can add the whipped cream so that the texture becomes light. Cover the cream and refrigerate it till you need it for assembling.
Baking The Layers Of Pastry
- Preheat the oven at 400 degrees Fahrenheit.
- Take the puff pastry dough out of the refrigerator. Sprinkle some flour over a flat surface and roll the dough in a rectangular shape. Make sure to keep the thickness about thin cardboard. Cut the dough into three identical pieces.
- Use a parchment paper to cover the base of the pan. Put the dough pieces on it. Now wrap it with another parchment paper and keep a baking pan on the top. This is to weigh down the cake while baking.
- Bake the pieces for about half an hour till they become golden brown. Once done, allow them to cool.
Assembling The Napoleon Pastry
Take one piece of the baked puff pastry and spread some of the pastry creams over it. Place another puff pastry on it and spread the remaining cream over it. Finally, place the 3rd piece of baked puff pastry and press the layers softly so that all the layers get stuck to the cream properly.
Decoration – The Most Important Part
- Pour the melted chocolate in a pastry bag having round and small opening.
- To make the royal icing, beat the lemon juice with egg whites in a large bowl and continue beating till the mixture becomes foamy. Now add the confectioner’s sugar and beat again very softly so that it becomes shiny and smooth in texture.
- As soon as the icing is prepared, coat the top layer of pastry with it. Before the icing gets set, pour the melted chocolate over it in parallel lines.
- Take a knife and drag it over the chocolaty lines in one direction and then in the reverse direction. This will create a chevron design on the cake.
How To Serve The Classic Mille- Feuille
Cut the edges of the cake with a non-serrated knife to give it a proper rectangular shape. Now place it on a serving plate and keep in the refrigerator for about 2 hours.
After that, take the chilled pastry out and cut it into pieces and serve.