Thursday, January 8, 2015

Mille Feuille ( with custard cream )

Happy New Year 2015!

I had made this simple mille feuille or also known as Napoleon on the 2nd day of new year and by the way, i have no idea how to actually pronounce " mille feuille " :) ..and so it says mille feuille is made up of 3 layers of pastry which is filled with pastry cream, whipped cream or any filling that we like in between the layers . I have made the same custard cream that i made for my Swan Cream Puffs, only that this time i cooked it so that it becomes a little thicker.There are some napoleons i see that comes with a thicker pastry layer and some with a thinner layer. I personally like mine with a thinner layer and if you have not tried making this and like it thin, the key thing is to a put a baking tray on top of the puff pastry while baking it so that it wont puff up so much.

Start by putting a parchment paper on the tray and then lay down the puff pastry onto the paper.

Then put another piece of parchment paper on top of the pastry and followed by another baking tray and this is how it looks like when it goes into the oven . Bake at 200C on middle rack for 25minutes.

After 25 minutes, remove the tray and the parchment paper( the one which is on top of the pastry ) and continue to bake for another 5 minutes.

after baking ..
Cut the pastry sheet into 3 equal strips and spread one layer of cream onto the first layer, top with a second layer and another layer of cream and finally the 3rd layer. So 2 layers of cream in between the layers.

Use a very sharp knife to cut into pieces as this gets quite messy..

Dust with icing sugar to cover up imperfections...:D

Recipe for custard cream filling
enough to use for 3 puff pastry sheets
1 cup milk
1 egg, well beaten
1/3 cup sugar
1/4 cup flour
pinch of salt
1/2 tsp vanilla extract
zest of half an orange

Mix together the egg, sugar, flour and salt and using a hand whisk, beat well. In a small pot, bring the milk to just boiling and slowly pour in a thin stream to the egg mixture and stir vigorously as to not to cook the eggs mixture. Return the mixture to the pot and cook on low heat till it thickens , keep stirring all the time. Please watch this carefully as it gets thick rather fast, less than a minute. Remove from heat and let cool down. Cover with cling wrap and stick it directly to the custard. Can keep in the fridge after it has cooled down .

Joyce, Zoe  and myself welcome everyone who wish to join us in our first bake along for the year! You can use any of your favourite cream or filling and fruits. Also here wishing everyone who dropping by here a healthy and a wonderful 2015!

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  1. Hi Lena! Happy New Year!
    Well, at least you know how to spell mille feuille (I copied yours:) I wouldn't know how to pronuounce or spell it but I sure do know how to eat Napoleons!!! When I was a child, we use to go to the Itlain pastry shop and by Napoleons and Cream Puffs filled with ricotta cream. Oh my goodness, those were the days not worrying about calories and such things, lol...

    I love the top about "squishing" the puff pastries. I would never have thought of that. Boy, I'd love to make these one day. I better save them for an extra special occasion. Yours look scrumptious!!!

    Thank you so much for sharing, Lena...

  2. P.S. Sorry about the mispelled words, lol...yes, I was that excited!!!

  3. WOW WEE... look at the buffet of mille feuille today... how gorgeous ... i love this anytime.. the crust.. the cream... very nice dessert indeed

  4. Great choice, Lena! You are not only who can't pronounce the word, mille feuille. Me too!!! LOL!

    Yours look very flaky with many layers of pastry and custard. Yum!


  5. In for a treat today! All of you bake such pretty mille feuille!

  6. Mille feuille, I can't even spell it without looking at the word. :P

    Nice one Lena! Can't wait to make some too. :)

  7. Happy New Year, Lena! Your hard to pronounce pastry looks so classy!

  8. Happy New Year to you, Lena.
    Oh, I got it mixed up ... so yours is the custard cream filling and Zoe's fresh cream filling.
    This Mile ... Mii ... Aiyoh! It's Mille Feuille looks so pretty.

  9. Happy new year Lena!!
    This look georgeous!

  10. Wow, this looks beyond delicious!! And definitely a little dangerous for me :)

  11. It looks so delicious :) I must try and make it :)

  12. Hi Lena,
    One thing for sure, these delicious dessert are so messy to eat! Haha! It looks so elegant when served, with "oohs" and "aahs", and the next moment, so deliciously messy!
    We've enjoyed it very much, especially when served with extra strawberries on the side!

  13. Look at all the gorgeous flaky layers! I am in love, Lena.

  14. Hi Lena, I like yours, simple and not so many steps to make....will try to bake along this weekend!

  15. Lena , don't know how to pronounce it as well and how to spell it lol Love this flaky treat , will try to make it someday .

  16. Hi Lena, your mille Feuille looks so crispy, and I also gave up on the pronunciation.

  17. Oh that's so delicate and exquisite. You are a pro!

  18. This is spectacular Lena! I always thought of Napoleans as something you bought at a fancy bakery. Oooo, do I dare try???

  19. so delicate and dainty yet rich and sweet. I love pastries like this and you did a great job on the dough. Wow I imagine it was very tedious work with the layers being so thin?

  20. Looks so pretty and elegant...yes, custard in between the puff pastry are my favorite...
    Enjoy your weekend Lena :)