Napoleon Dessert is a classic blend of flaky pastry and creamy filling with a rich yet light taste and texture. Also called Mile Feuille, it can be paired with tea or coffee for a great afternoon treat or an after-dinner dessert.
When I’m in the mood for some fancy desserts, I often make Opera Cake, Crème Brulee, or this creamy and delicious Napoleon dessert.
Any leftover dessert can be stored in the fridge for up to 3 days or in the freezer for up to 6 months. However, with a dessert this decadent, the chance of ever having leftovers is minimal.
What is Napoleon Dessert?
The Napoleon dessert is created by alternatively layering puff pastry with almond paste or cream filling. The topping of this classic dessert typically has distinctive chocolate and white glaze in a chevron design. The puff pastry can be easily made at home from scratch, or you can use store-bought frozen puff pastry. For a beautiful presentation, top this yummy dessert with glazed vanilla and chocolate icing, dragging a thin, sharp knife over the surface to create the classic chevron pattern.
Ingredients You’ll Need for This French Napoleon Pastry
- Puff Pastry: Homemade or frozen from the store
- Milk
- Vanilla Extract
- Granulated Sugar
- Cornstarch
- Egg Yolks
- Unsalted Butter: Keep it cold
- Powdered Sugar
- Cocoa Powder
How to Make Napoleon Dessert
Step 1: Make the Pastry Cream
- Add milk and vanilla extract to a saucepan over medium-high heat. Bring it to a boil, and then remove from heat.
- Whisk together sugar and corn starch in a large mixing bowl. Then add egg yolks. Whisk until fluffy.
- Add the hot milk mixture into the egg mixture gradually. Mix well.
- Transfer everything back in the saucepan over medium-high heat. Stir constantly until thickened. Remove from heat. Then add in butter, stirring constantly.
- Let it cool and cover with plastic wrap. Chill in the refrigerator for about 2 hours.
Step 2: Make the Pastry Layers
- Thaw the frozen puff pastry at room temperature. Unfold one sheet, and roll out to about 1/16 inch.
- Cut the sheet into 2×4 inch rectangles using a kitchen knife. Place them onto the baking sheet, leaving about 2 inches apart.
- Place another sheet of parchment on top and then cover with another baking sheet.
- Bake for 10-12 minutes at 400 °F until golden brown. Repeat with the rest of the pastry.
Step 3: Make the Glaze
- In a large bowl, add powdered sugar, vanilla extract, and 3 tablespoons of milk. Whisk until combined. Transfer it to a piping bag and cut the tip off.
- Pour 1/3 cup of the glaze into a separate bowl. Add cocoa powder and 1 tablespoon of milk. Whisk until combined. Transfer to a piping bag and cut the tip-off.
Step 4: Assemble Napoleon Dessert
- Spread vanilla glaze onto 9 pieces. Then pipe stripes chocolate glaze on top. Create a chevron pattern across the chocolate stripes by dragging a toothpick tip along the surface. Let the surface set.
- Transfer the chilled pastry cream to a piping bag. Pipe pastry cream onto one piece of cooked puff pastry without the glaze. Place another pastry on top. Pipe more pastry cream and add one piece with the glaze. Repeat with the rest of the pastry.
Tips for the Best Napoleon Dessert
- It’s best to chill your pastry cream in the refrigerator for about 2 hours before using it.
- You can add whipped cream to your pastry cream if you find your pastry cream is too thick.
What’s the Difference Between A Napoleon Cake and Mille-Feuille?
Napoleon cake and Mille Feuille are pretty much the same things. They are created using several layers of puffed, flaky pastry and topped with glossy icing. Chocolate icing is then used to create elaborate designs on the top for the finishing touch.
Is Napoleon Dessert French or Italian?
There is some debate over whether the Napoleon dessert has its origins in French or Italian cuisine. However, it is thought that the classic Napoleon dessert was first created in Italy in Naples and is traditionally called Mille Foglie. The dessert was made popular by French pastry chefs and came to be associated with the French ruler Napoleon Bonaparte. In France, the version of this dessert is called mille-feuille.
If You Like This Recipe Try These Out
I hope you like this recipe. If you try it, please comment below and let me know how your Napoleon Dessert turns out!
Best Napoleon Dessert Recipe
Ingredients
Pastry Cream
- 2 cups milk
- 1/2 teaspoon vanilla extract
- 2/3 cup sugar
- 1/4 cup cornstarch
- 6 egg yolks
- 1 tablespoon unsalted butter keep it cold
For the Glaze
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup cocoa powder
Pastry
- 1 package frozen puff pastry
Instructions
Make the Pastry Cream
- Add milk and vanilla extract to a saucepan over medium-high heat.
- Bring it to a boil, and then remove from heat.
- Whisk together sugar and corn starch in a large mixing bowl.
- Add egg yolks. Whisk until fluffy.
- Add the hot milk mixture into the egg mixture gradually. Mix well.
- Transfer everything back in the saucepan over medium-high heat. Stir constantly until thickened.
- Remove from heat. Then add in butter, stirring constantly.
- Let it cool and cover with plastic wrap. Chill in the refrigerator for about 2 hours.
Make the Pastry Layers
- Preheat oven to 400 °F. Line a baking sheet with parchment paper. Set aside.
- Thaw the frozen puff pastry at room temperature. Unfold one sheet, and roll out to about 1/16 inch.
- Cut the sheet into 2×4 inch rectangles using a kitchen knife. Place them onto the baking sheet, leaving about 2 inches apart.
- Place another sheet of parchment on top and then cover with another baking sheet.
- Bake for 10-12 minutes until golden brown. Repeat with the rest of the pastry.
Make the Glaze
- In a large bowl, add powdered sugar, vanilla extract, and 3 tablespoons of milk. Whisk until combined. Transfer it to a piping bag and cut the tip off.
- Pour 1/3 cup of the glaze into a separate bowl. Add cocoa powder and 1 tablespoon of milk. Whisk until combined. Transfer to a piping bag and cut the tip-off.
Assemble Napoleon Dessert
- Spread vanilla glaze onto 9 pieces. Then pipe stripes chocolate glaze on top. Create a chevron pattern across the chocolate stripes by dragging a toothpick tip along the surface. Let the surface set.
- Transfer the chilled pastry cream to a piping bag or zip-top bag. Pipe pastry cream onto one piece of cooked puff pastry without the glaze. Place another pastry on top. Pipe more pastry cream and add one piece with the glaze. Repeat with the rest of the pastry. Serve and enjoy!
Equipment
Notes
- It’s best to chill your pastry cream in the refrigerator for about 2 hours before using it.
- You can add whipped cream to your pastry cream if you find your pastry cream is too thick.
Paula says
Excellent! Easy to make and so delicious. My family ate them all as soon as they were finished. I’m glad they were made for us and not others. I will make these again soon.