Mille-feuille (yep, the “Napoleon”) is my go-to when I want something elegant without a ton of fuss on the plate. The name means “a thousand leaves,” which is pretty much what puff pastry feels like when it bakes — all those buttery, flaky layers that crackle the second you cut in.
What makes it special is the contrast: crisp, fragile pastry and a smooth vanilla pastry cream that’s honestly dangerously good. I like to stack three sheets, fill, press gently, then finish with that old-school glaze — white icing on top and a few thin lines of melted chocolate combed into little feathers. Looks fancy, takes two minutes.
It looks like patisserie magic, but with a bit of patience you can do it at home. Bake the pastry really golden so it stays snappy, let everything cool, then assemble. Last step (don’t skip): chill it well before slicing so the layers behave and you get those clean, brag-worthy stripes. Use a sharp knife. Wipe between cuts.
Serve cold or just slightly cool. The first bite is all crackle and cream and… yeah. You’ll want another slice.
Puff Pastry
Pastry Cream
-
500
ml
whole milk
-
1
vanilla bean
or 1 tsp vanilla extract
-
5
egg yolks
-
100
g
sugar
-
40
g
cornstarch
-
30
g
unsalted butter
Icing
-
150
g
powdered sugar
-
2
tbsp
milk or water
-
30
g
dark chocolate (melted)
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare Puff Pastry
Make Pastry Cream
-
Heat Milk
In a saucepan, heat milk with split vanilla bean until just simmering. Remove bean after infusion.
-
Whisk Yolks
Whisk egg yolks, sugar, and cornstarch until pale. Gradually pour in hot milk, whisking constantly.
-
Cook Cream
Return mixture to saucepan and cook over medium heat until thickened. Remove from heat, stir in butter, and let cool completely.
Assemble the Layers
-
First Layer
Place one puff pastry rectangle on a tray. Spread evenly with half of the pastry cream.
-
Second Layer
Add another pastry rectangle, spread with the remaining cream, and top with the final pastry layer.
Finish with Icing
-
Prepare Icing
Mix powdered sugar with milk until smooth. Spread over the top pastry layer.
-
Decorate
Pipe thin lines of melted chocolate across the icing and drag a toothpick through to create a feathered pattern.
-
Chill and Serve
Refrigerate for at least 1 hour before slicing with a sharp knife. Serve chilled.
Note: For clean layers, refrigerate the assembled mille-feuille for at least 1 hour before slicing with a sharp serrated knife.
Updated: August 30, 2025