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Cabarrus Magazine

Breaking Bread: Napoleon (Mille-Feuille)

Mar 01, 2017 08:30AM ● By Jason Huddle

Breaking Bread: Napoleon (Mille-Feuille)


1 box puff pastry dough sheets (in store freezer section)

¼ cup cornstarch

4 cups whole milk (no substitutions)

½ cup cake flour

1½ cups granulated sugar

3 large eggs, separated

½ tsp. orange zest

1 Tbsp. unsalted butter

2 tsp. vanilla extract

1/2 cup confectioners sugar

1 Tbsp. lemon Juice (fresh-squeezed)

AS NEEDED: 1 small jar apricot jam, semi-sweet chocolate chips for melting, granulated sugar for pastry dough



Preheat oven to 400˚ F. Roll out three sheets of puff pastry to 1/8-inch thickness. Prick with a fork, sprinkle with granulated sugar and place on baking sheets. Bake until golden, about 12 minutes. In a medium bowl, combine cornstarch and 1/2 cup milk with whisk until smooth. Stir in cake flour and half the sugar and orange zest. Beat in egg yolks. Set aside. In a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. Stir in egg yolk mixture; continue stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. Let cool. In a small saucepan or in the microwave, heat the jam until runny. Place one sheet of pastry on a board. Spread with cooled pastry cream to a thickness of 1/2-inch. Place a second pastry sheet over the cream. Brush with fruit glaze. Spread remaining pastry cream over glaze. Top with final pastry sheet and gently compress layers, using a baking sheet to press. To make icing, beat together confectioners sugar and lemon juice with enough of the egg whites to make a creamy consistency like that of a cream soup. Now melt semi-sweet chocolate chips in a microwave-safe container until smooth and able to pipe. Frost the top and sides of the assembled pastry with white icing. Pipe parallel lines of chocolate sauce on top of dessert, then draw a pick or knife crosswise through icing to make the traditional design. Let icing set before cutting into bars. (Must be below 45˚.)

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