Description
Delicate Mille-Feuille (Napoleon) features crisp layers of puff pastry and luscious pastry cream, topped with a sugar glaze and melted chocolate, creating a light yet indulgent treat.
Ingredients
Scale
- 300g puff pastry
- 250ml pastry cream
- 50g icing sugar
- 50g dark chocolate (for decoration)
- 1 egg (for wash)
Instructions
- Roll the puff pastry into 3 equal rectangles. Dock each rectangle with a fork, brush with egg wash, and bake at 200°C (390°F) until golden.
- Once baked, pipe or spread pastry cream between the layers of puff pastry.
- Top with icing sugar glaze and drizzle with melted chocolate.
- Use a toothpick to create a classic feathered design on the chocolate glaze.
- Chill the Mille-Feuille to allow it to set, then slice carefully with a serrated knife.
Notes
- Ensure the pastry layers are fully cooled before adding the pastry cream to prevent it from melting.
- Use a serrated knife for a cleaner slice and to maintain the structure of the layers.
- For a more decorative touch, you can also drizzle the melted chocolate in thin lines before creating the feathered design.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg