How To Make Mille Feuille (Napoleon Pastry Sheets)
It’s really practical to use puff pastry sheets for baking. For one, they require less effort to prepare compared to traditional bread. Plus, it’s really quite difficult to mess them up, since the dough is already prepared for you. Simply incorporate other ingredients to the dish, and you’re sure to get a warm and flaky baked good each time. Discover all the treats you can make using this ingredient with these puff pastry dessert recipes.
Serves:
Ingredients
- 2 sheets of puff pastry
- 2 cups of milk
- 1/2 cup of sugar
- 4 egg yolks
- 1/4 cup of cornstarch
- 1 tsp of vanilla extract
- Powdered sugar for dusting
Instructions
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Preheat the oven to 400°F (200°C).
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Lay the puff pastry sheets on a baking sheet lined with parchment paper. Prick the sheets with a fork.
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Bake the puff pastry sheets for 12-15 minutes or until golden brown. Let them cool completely.
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In a saucepan, heat the milk over medium heat until it starts to simmer.
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Meanwhile, in a bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla extract until well combined.
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Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
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Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened.
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Remove from heat and let it cool completely.
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Cut the puff pastry sheets into rectangles.
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Place one rectangle on a serving plate and spread a layer of the pastry cream on top.
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Repeat with another layer of puff pastry and pastry cream. Top with a third layer of puff pastry.
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Dust the top with powdered sugar.
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Refrigerate for at least 1 hour before serving.
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Slice and serve.
Nutrition
- Calories : 350kcal
- Total Fat : 20g
- Saturated Fat : 12g
- Cholesterol : 200mg
- Sodium : 150mg
- Total Carbohydrates : 36g
- Dietary Fiber : 1g
- Sugar : 15g
- Protein : 5g
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