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.
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!
- Follow the video tutorial for assembly
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