French Mille-Feuille (Napoleon)

Ingredients

For the Pastry Layers:
1 package (2 sheets) puff pastry
Parchment paper

For the Vanilla Pastry Cream:
2 cups (480 ml) whole milk
1 teaspoon vanilla extract
4 large egg yolks
1/2 cup (100 g) granulated sugar
1/4 cup (30 g) cornstarch
1 tablespoon (14 g) unsalted butter

For the Glaze (Optional):
1/2 cup (60 g) powdered sugar
1–2 teaspoons water
Melted chocolate (optional, for decorating)

Directions

Preheat oven to 400°F (200°C). Roll the pastry slightly to even it out. Place on parchment-lined baking sheets, prick all over with a fork, and cover with parchment and another baking sheet. Bake for 15–20 minutes until golden and crisp. Let cool completely. Trim into 3 equal rectangles.

Heat milk and vanilla in a saucepan until just simmering. In a bowl, whisk yolks, sugar, and cornstarch until smooth. Gradually whisk hot milk into the yolk mixture. Pour back into saucepan and cook, stirring, until thickened. Stir in butter. Transfer to a bowl, cover with plastic wrap on the surface, and chill until cold.

Place one puff pastry rectangle on a serving plate. Spread half of the pastry cream over it. Add the second pastry layer and spread the rest of the cream. Top with the final pastry rectangle.

For a glaze, mix powdered sugar with water until smooth and spread it on top. For decoration, drizzle thin lines of melted chocolate and drag a toothpick through to create a feathered design. Chill the whole dessert for at least 1 hour before slicing.