Gâteaux Mille-Feuille

Napoleon Pastry

 

Gâteaux Mille-Feuille  is the famous pastry that may be difficult to pronounce and some think it is difficult to prepare too!

Let’s first understand that Mille-Feuille (which technically is just the flaky pastry part) literally means 1000 layers and in English we simply call it Puff Pastry.

Napoleon Pastry

Although I will not be showing you how to make the actual puff pastry recipe here (at least not today, but we will get there!) we are going to construct it into a gâteaux with layers of pastry cream lightened with whipped cream, stack it high and then ice with poured fondant!

This classic French pastry is often mistakenly known as The Napoleon.

Most people do not know that a real deal Napoleon is actually an Italian dessert that “should be” made with almond paste (like frangipane) between the layers of puff pastry and not with pastry cream.

So let’s get our stories straight~ our geography recognized ~ and our recipes in order so we can dive into this decadent pastry ASAP!


5.0 from 2 reviews
Gâteau Mille-Feuille
 
Author:
Serves: 10 portions
Ingredients
Instructions
  1. Follow the video tutorial for assembly
Notes
Gateaux Mille-Feuille must be kept refrigerated at all times in an airtight container for up to 4 days.

The fully assembled pastry with out the icing can be frozen wrapped well for up to 1 month. Thaw -unwrapped- in the refrigerator for 4 hours before serving
 

 

 

 

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21 Comments

  1. This looks light and delicious! I love the fact that can make this and can change it up a little with white chocolate (I’m allergic to chocolate). Thanks for a fabulous recipe that looks like you spent several hours in the kitchen making it! 🙂

  2. Hi Gretchen, nice recipe. My husband loves pastry cream and Puff Pastry or dulce de leche and Puff Pastry 🙂 so I think I would like to try this recipe for him. I have some questions regarding the cooking of the Puff Pastry… I have seen in some other places that the dust some powder sugar over the pastry before put it in the oven and then half baking process they also place another baking sheet on top of the pastry to prevent too much rising and crumbs. Do you think this is a good idea too? Thanks.

    1. Sure you can do that if you like. That was the standard practice in my bakery when we made dozens of full sheet pans of puff pastry at once. But here I didn’t find it was too much trouble to allow it to puff naturally then press them down. It is 2 ways to the same destination, you can do what you like better

  3. I have made this twice and my entire family cannot stop raving about how good and delicious this dessert is-Thankyou for your awesome recipes.

  4. Hi Gretchen!

    I am planning to make this tomorrow and freeze the fully assembled pastry without the icing (not serving till Friday). My question is, will the toasted almonds be soggy once it’s thawed? Sorry, if my question is silly. Thank you!

    1. Last question, for the toasted almonds and chocolate mixture did you use sweetened or unsweetened chocolate? I only have unsweetened chocolate.

  5. Hi Gretchen,

    I am really excited to try this recipe as it looks amaaaazing…… Any idea when the fondant will be back in stock?

    Thank you!

    1. Hi Thanks! It is awesome! I was not sure if I would buy more, I have to get a sense if people will buy it since I have to buy 50lbs at a time and I want to be able to move it fast, not have it sit around! Ill send an email to see if folks want to buy it! Thanks! (are you a Best baker? that way you can get the emails too?) (Sign up right column on the blog here)

  6. Hi Gretchen, I see that the fondant is back in stock, yippee!!! Just a quick question…..I will be making napoleans as part of a pastry display for my sister’s wedding in a couple of weeks. I wanted to freeze the napoleans until then. This may be a silly question but when should I apply the fondant, i.e. right away or after it comes out of the freezer in a couple of weeks? Thanks Gretchen!

  7. Hi Gretchen May the Lord Jesus continues blessing you!
    I follow you and I love every single recipe,thanks for cheering all of them with us! I love pastries and I will be making this recipe soon.

  8. hello Gretchen!
    i have to tell you! my favorite type of deserts are light, eligant, super fancy, and fulfilling, like tiramisu and this mille fuelle.in my opinion, this is one of the best recipies, along with tiramisu and many others, on your blog! thank you so much for posting this, and i’m going to make it for my grandfathers 80th birthday for sure! (i saw gordon ramseys version, you sould too. it tasts delicious, probably, but looks rather ridiculous! his speciality is not baking, i think.) I want to make this cake in a circle-like form, like a normal cake, this mille fuelle being an accompaniment (or something)to the main cake, a chocolate dipped strawberry tixido cake.(also fabulous beyond recognition, CDST is its abreaviation.) I have a question about it. as much as it may amaze you, and 99.9% of the population of the world, I hate buttercream. Ive made it before, its just too sweet and fatty for me. i even tried cutting the sugar by 2 and 4, and cutting the butter by 2, its still not good, or at least not as good as whipped cream, so i’m going to build the cake using stabilized super firm peaked whipped cream(by trial and error i am an expert of the thin line between curdled mess and firm peakes) but how should I flavor it chocolate? whats the quantitie of either ganauhe or chocolate for a full recipie? also, how do you make tiramisu flavoured whipped cream? ive tried it, and its amazing! what are the quantities? also, and more importantly, in the CDST cake recipie, it never had a quantity for how much strawberries needed, so im not sure how much to get. please clarify, and thank you for everything you do, with love,
    Daniel

    1. HI Daniel thankyou, Im not sure about the Tiramisu whipped cream, but I would probably start by adding mascarpone to the whipped cream with some coffee extract.
      As for the Tuxedo cake, Im not really sure what you are asking me since all the recipe ingredients with the quantities are listed on the recipe CLICK HERE

    1. start with a cup of confectioners sugar add a tablespoon at a time of water or milk to adjust to the consistency of your liking
      Chocolate? a couple tablespoons is all you will need for the decor

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