Chocolate Mille-Feuille (Napoleon Pastry)

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Absolutely! Here’s a long, detailed recipe for Chocolate Mille-Feuille (Napoleon Pastry) — a rich, multi-layered French dessert featuring crisp puff pastry, silky chocolate pastry cream, and a glossy chocolate glaze. This recipe includes comprehensive step-by-step instructions for each component, tips, and variations to help you perfect this elegant dessert.

Chocolate Mille-Feuille (Napoleon Pastry)

Yields

: 8 slices

Skill Level

: Intermediate to Advanced

Prep Time

: 1 hour

Cook Time

: 30 minutes

Chill/Rest Time

: 2–3 hours

Total Time

: ~4.5 hours

Components

  1. Puff Pastry (3 baked layers)
  2. Chocolate Pastry Cream
  3. Chocolate Glaze or Ganache
  4. Optional White Icing for Decoration
  5. Assembly & Finishing

INGREDIENTS

For the Puff Pastry Layers

  • 1 package (450g / 1 lb) all-butter puff pastry (store-bought or homemade)
  • All-purpose flour (for dusting)
  • Powdered sugar (for caramelizing the pastry surface)

For the Chocolate Pastry Cream

  • 500 ml (2 cups) whole milk
  • 1 vanilla bean or 1 ½ tsp vanilla extract
  • 100 g (1/2 cup) granulated sugar
  • 4 large egg yolks
  • 1 whole egg
  • 40 g (1/3 cup) cornstarch
  • 20 g (2 tbsp) all-purpose flour
  • 150 g (5 oz) dark chocolate (60–70%), chopped
  • 40 g (3 tbsp) unsalted butter, cut into cubes

For the Chocolate Glaze or Ganache

Option A – Classic Glaze:

  • 100 g (3/4 cup) powdered sugar
  • 20 g (2 tbsp) unsweetened cocoa powder
  • 2–3 tbsp hot water or strong coffee
  • 1 tsp corn syrup or glucose (optional, for shine)

Option B – Ganache:

  • 120 ml (1/2 cup) heavy cream
  • 120 g (4 oz) dark chocolate, chopped
  • 1 tsp unsalted butter (for sheen)

For White Icing (Optional for Marbling)

  • 50 g (1/3 cup) powdered sugar
  • 1–2 tsp milk or water (adjust for piping consistency)

INSTRUCTIONS

Step 1: Bake the Puff Pastry Layers

  1. Preheat oven to 400°F (200°C). Line 2 baking trays with parchment paper.
  2. Roll out the puff pastry on a floured surface to about ⅛ inch (3 mm) thick. Try to make a large rectangle approximately 10×12 inches. Trim edges to square it off.
  3. Cut into three equal strips, each about 10×4 inches. Place on the lined trays. Prick the surface with a fork all over to prevent puffing.
  4. Cover with another sheet of parchment and place a second baking tray or cooling rack on top to weigh it down.
  5. Bake for 20–25 minutes, rotating halfway through. Remove the top tray and parchment for the last 5 minutes to allow light browning.
  6. Optional: Sprinkle with powdered sugar and caramelize under the broiler or with a blowtorch for a crisp top.
  7. Cool completely. Trim edges to ensure uniform rectangles.

Step 2: Prepare the Chocolate Pastry Cream

  1. In a medium saucepan, heat milk with vanilla bean (if using) over medium heat until just below boiling. If using extract, add it later.
  2. In a mixing bowl, whisk egg yolks, whole egg, sugar, cornstarch, and flour until smooth and pale.
  3. Temper the eggs: Slowly pour the hot milk into the egg mixture, whisking constantly.
  4. Return everything to the saucepan. Cook over medium heat, stirring constantly with a whisk or silicone spatula.
  5. When it starts to boil and thicken (about 3–5 minutes), continue whisking for 1–2 minutes to remove raw starch taste.
  6. Remove from heat, stir in chopped chocolate until melted. Then stir in butter and vanilla extract (if using now).
  7. Pass through a fine sieve for smoothness. Press plastic wrap directly onto the surface and refrigerate until fully chilled (1–2 hours).

Step 3: Make the Chocolate Glaze or Ganache

Option A – Chocolate Glaze

  1. Sift powdered sugar and cocoa powder into a bowl.
  2. Add hot water (or coffee) a teaspoon at a time, mixing until smooth and glossy.
  3. Add corn syrup if desired for extra shine.

Option B – Chocolate Ganache

  1. Heat cream until simmering.
  2. Pour over chopped chocolate in a bowl.
  3. Let sit 2 minutes, then stir until fully melted.
  4. Stir in butter for gloss. Let it cool until spreadable.

Step 4: Make the White Icing (Optional)

  1. Combine powdered sugar with milk or water until it forms a thick, pipeable icing.
  2. Pour into a piping bag or small plastic sandwich bag with the corner snipped.

Step 5: Assemble the Mille-Feuille

  1. Lay the first pastry layer on a serving board or tray. Pipe or spread half the chilled chocolate pastry cream evenly on top.
  2. Top with the second puff pastry layer. Spread the remaining pastry cream evenly.
  3. Add the final layer of puff pastry, flattest side facing up.
  4. Spread a thin, even layer of chocolate glaze or ganache on top using an offset spatula.
  5. Optional: Pipe white icing in horizontal lines across the top. Use a toothpick to drag through the lines vertically, alternating directions, to create a classic marbled effect.
  6. Chill for at least 2 hours (or overnight) to set the layers.

Step 6: Cut and Serve

  1. Using a sharp serrated knife, carefully cut into slices or rectangles.
  2. Wipe the knife between each cut for clean edges.
  3. Serve chilled with coffee or as a showstopping dessert.

Storage Tips

  • Refrigerate in an airtight container for up to 3 days.
  • Best texture is on day 1–2; puff pastry will soften slightly over time.

Advanced Tips & Variations

  • Extra Crunch: Caramelize puff pastry with powdered sugar before baking for added texture.
  • Flavor Variations: Add orange zest, espresso powder, or hazelnut praline to the pastry cream.
  • Mini Mille-Feuilles: Assemble in individual portions using 2×4 inch strips.
  • Gluten-Free: Use gluten-free puff pastry and cornstarch only in the cream (no wheat flour).

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