Mille-feuille (Napoleon)





  • 1 pack of puff pastry
  • 250ml of 30-36% cream
  • icing sugar
  • about 400g of fruit (strawberries, raspberries)


  • 375ml of milk
  • 4 egg yolks
  • 60g sugar
  • 3 tablespoons of flour
  • 2 tablespoons of rum

Heat up the milk in a saucepan until the moment just before it boils. Allow to stand. In a bowl, mix the egg yolks with sugar for a few minutes until the mixture thickens.

Add sieved flour to the mixture.

Slowly, add milk to the mixture, stirring until uniform.

Move the egg mixture to a clean saucepan, and warm up whilst constantly stirring until the mixture thickens. After boiling, turn down the heat and keep stirring for about 2 minutes.

If lumps form, take off the heat and stir until the mixture is once again uniform. After cooling, add rum to the mix. Cover with foil and put to stand in the fridge for 1 hour.

Lay out the puff pastry on a baking tray and lightly sprinkle with cold water. Prick the dough with a fork.

Cover with baking paper and put a grill shelf on top to prevent extended rising.

Bake for about 20 minutes, in a preheated oven of around 200 degrees. After this time, remove the grill shelf and the paper, and turn the dough over so it can cook on the other side for about 10 min. After removing from the oven, place the still warm pastry on the worktop and using a sharp knife cut off the edges, and cut the rest into 3 pieces.

Whip the cream and mix with the cream you made.

Put half of the cream onto one part of the pastry, arrange the fruit on top, place the second part of the pastry on top and add the rest of the cream and fruit.

Lastly, cover with the last piece of the pastry and sprinkle with icing sugar.

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