Mille Foglie (Napoleans)

Updated at: Fri, 22 Dec 2023 23:35:42 GMT

Step 1

To make the pastry cream, bring 1 cup of the milk and the sugar to a simmer in a heavy saucepan over medium heat, stirring to dissolve the sugar. Remove from the heat.

Step 2

In a large heatproof bowl, whisk the egg yolks and the remaining 1 cup milk until blended. Place the flour in a sieve and sift it over the egg yolks, whisking until smooth. Beat in the hot milk a little at a time.

Step 3

When all of the milk has been added, transfer the mixture to the saucepan and return it to the heat. Cook, stirring constantly, over medium heat until the mixture begins to boil. Reduce the heat and cook for 30 seconds more. Remove the pan from the heat and stir in the vanilla.

Step 4

Transfer the pastry cream to a bowl. Cover with plastic wrap, pressing the plastic directly against the surface of the cream. Refrigerate until chilled.

Step 5

On a lightly floured surface, roll out the puff pastry to a 14x12-inch rectangle. Place the pastry on a large ungreased baking sheet. Refrigerate for 30 minutes.

Step 6

Preheat the oven to 400ºF.

Step 7

With a fork, prick the dough all over. Invert an ungreased baking sheet on top of the dough. Bake for 10 minutes. Remove the baking sheet, prick the dough again, and bake to 15 to 20 minutes more, or until the pastry is golden brown. Slide the pastry onto a rack and let cool completely.

Step 8

Place the pastry on a cutting board. With a serrated knife, using a sawing motion, cut the pastry crosswise into 3 equal strips. Place one strip on a serving platter. Spread with half of the pastry cream. Top with a second layer and the remaining pastry cream. Place the remaining layer on top. Refrigerate for up to 4 hour before serving.

Step 9

Sprinkle the mille foglie generously with confectioners' sugar. With a serrated knife, cut into 1 1/2-inch slices and serve.

0 liked

0 disliked