Mille-feuille, also known as Napoleon pastry, is a luxurious dessert with layers of flaky, buttery puff pastry and smooth, creamy vanilla pastry cream, all topped with a decorative marbled icing. This classic European pastry is perfect for special occasions or when you’re craving something indulgent. The combination of textures — the crisp pastry and the creamy filling — along with the beautiful presentation, makes this treat as impressive to look at as it is to eat. While it requires some time and attention, the results are well worth the effort. You’ll be proud to serve this stunning dessert to friends and family!

Mille-Feuille (Napoleon Pastry)

Ingredients

Dough

1 lb. homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
All-purpose flour as needed to roll dough

Pastry Cream Filling

4 large egg yolks, cold or room temperature
3 Tablespoons (23g) cornstarch
2 cups (480ml) whole milk (do not use low-fat or nondairy)
1/2 cup (100g) granulated sugar
1 Tablespoon (14g) unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
Seeds scraped from 1/2 vanilla bean (or extra 1/2 teaspoon vanilla extract)
Small pinch salt
1/2 cup (120ml) heavy cream or heavy whipping cream, cold

Topping

1 cup (120g) confectioners’ sugar, sifted
1.5 Tablespoons milk (dairy or nondairy)
1/2 teaspoon pure vanilla extract
2 ounces (57g) semi-sweet chocolate, coarsely chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Pastry Cream

In a large heatproof bowl, whisk the egg yolks and cornstarch together until combined. If the mixture is too dry, add a few drops of milk.
In a medium saucepan, combine the milk and sugar over medium heat, whisking until the sugar dissolves. Bring it to a gentle simmer.
Gradually pour the warm milk mixture into the egg yolk mixture, whisking continuously to avoid scrambling the eggs. Strain the mixture through a sieve into the saucepan.
Return the saucepan to medium heat and whisk constantly. When the mixture thickens and large bubbles burst on the surface (about 1–2 minutes), remove from heat. Stir in butter, vanilla extract, vanilla bean seeds, and salt.
Transfer the pastry cream to a bowl, cover it with plastic wrap directly on the surface, and refrigerate for 3 hours to 24 hours.

Step 2: Prepare the Dough

Roll the puff pastry dough into an 11×16-inch rectangle on a floured surface. Place it on a parchment-lined baking sheet.
Dock the dough with a fork to allow steam to escape, then cover with parchment paper and add another baking sheet with pie weights on top.
Bake at 400°F (204°C) for 20 minutes, remove the weights and parchment, and bake for an additional 7–9 minutes, or until golden. Cool for 20 minutes before transferring to a cooling rack.

Step 3: Finish the Pastry Cream

Whip the cold heavy cream in a bowl until medium peaks form.
Add the chilled pastry cream and mix until smooth. Refrigerate for at least 1 hour.

Step 4: Assemble the Mille-Feuille

Trim the edges of the cooled pastry to create a uniform rectangle. Cut it into 15 squares.
In a bowl, mix sifted confectioners’ sugar, milk, and vanilla extract to create a smooth icing. Melt the chocolate in the microwave and transfer it to a piping bag or squeeze bottle.
Spread icing on each pastry square, then pipe chocolate lines across the top. Use a toothpick to create a chevron design.
Pipe the pastry cream onto the plain squares of pastry, layering with 3 dollops of cream at a time. Stack them, and top with the decorative icing square.

Step 5: Chill and Serve

Refrigerate the assembled mille-feuille uncovered for at least 30 minutes before serving, or up to 8 hours.

Servings and Timing

Servings: 5 three-layer squares (shareable!)
Prep time: 1 hour, 45 minutes
Cook time: 35 minutes
Total time: 5 hours (includes chilling)

Variations

Flavor: Add a touch of liqueur, such as Grand Marnier or Chambord, to the pastry cream for a flavorful twist.
Filling: Try substituting the vanilla pastry cream with chocolate pastry cream or coffee-flavored cream for a different flavor profile.
Dough: For a quicker version, use store-bought puff pastry, though homemade rough puff pastry will provide the best texture.

Storage/Reheating

Mille-feuille can be stored in an airtight container in the refrigerator for up to 3 days. The pastry will soften over time, but it will still be delicious. It is best served chilled, straight from the fridge.

FAQs

How long does it take to make mille-feuille from scratch?

Making mille-feuille from scratch takes about 5 hours, including chilling time. The most time-consuming parts are preparing the pastry cream and allowing everything to chill.

Can I use store-bought puff pastry?

Yes, you can use store-bought puff pastry for a quicker version. Thaw it according to the package instructions before use.

How can I make the cream filling lighter?

You can fold whipped cream into the pastry cream to make a lighter, fluffier filling. This variation is known as “crème légère.”

Can I make mille-feuille in advance?

Yes, you can assemble the mille-feuille in advance and refrigerate it for up to 8 hours. However, the pastry will soften over time, so it’s best to enjoy it within a day or two of assembly.

Is mille-feuille a difficult dessert to make?

Mille-feuille does require patience and attention to detail, especially when making the pastry cream and assembling the layers. However, with careful following of the instructions, it’s very achievable.

Can I make the pastry cream in advance?

Yes, you can make the pastry cream up to 24 hours ahead of time. Just make sure to refrigerate it until ready to use.

Can I substitute the heavy cream in the filling?

While heavy cream is ideal for the filling, you can substitute it with whipped coconut cream for a dairy-free version.

Can mille-feuille be frozen?

While it’s best eaten fresh, mille-feuille can be frozen after assembly. However, the texture of the pastry may change once thawed.

Can I use a different type of chocolate for the topping?

You can use milk chocolate or white chocolate if you prefer a sweeter topping. Just ensure it melts smoothly before piping.

How do I cut the mille-feuille without it falling apart?

Use a very sharp knife and slice gently to avoid disturbing the layers. If the filling is soft, the mille-feuille will be slightly messy when cut, which is normal.

Conclusion

Mille-feuille is a show-stopping dessert that combines flaky pastry with a rich and creamy filling, making it a perfect choice for any special occasion. While it requires some time and effort, the end result is worth every step. With detailed instructions and variations, you can make this indulgent treat your own. Enjoy it with friends and family, and watch them be impressed by your baking skills!