Mille-Feuille (Napoleon)

Ingredients

• 1 pound puff pastry, thawed if frozen
• 2 cups whole milk
• 1 vanilla bean, split, or 1 tablespoon vanilla extract
• 5 large egg yolks
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt
• 2 cups powdered sugar
• 3 tablespoons water
• 1 teaspoon light corn syrup
• 1 teaspoon vanilla extract
• 2 tablespoons semisweet chocolate, melted

Method

1. 1

   Preheat the oven to 400°F. Line two baking sheets with parchment paper.

2. 2

   Roll the puff pastry out on a lightly floured surface to a 10x15-inch rectangle and cut into three equal pieces lengthwise.

3. 3

   Prick each pastry piece all over with a fork, place on the baking sheets, and top with another sheet of parchment and a second baking sheet to weigh them down.

4. 4

   Bake until deep golden brown and crisp, 20 to 25 minutes.

   20:00 · Bake pastry
5. 5

   Transfer the baked pastry sheets to a wire rack and cool completely.

6. 6

   In a saucepan, heat the milk with the split vanilla bean over medium heat until steaming, then remove from heat and let steep 10 minutes.

   10:00 · Steep milk
7. 7

   Whisk the egg yolks, sugar, and cornstarch together in a bowl until pale and smooth.

8. 8

   Remove the vanilla bean from the milk, scrape the seeds into the milk, and discard the pod. Slowly whisk the hot milk into the egg mixture to temper.

9. 9

   Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, about 3 minutes.

   3:00 · Cook pastry cream
10. 10

    Remove from heat and whisk in the butter and salt until smooth.

11. 11

    Press plastic wrap directly onto the surface of the pastry cream and refrigerate until fully chilled, at least 2 hours.

12. 12

    Trim the edges of each pastry rectangle with a serrated knife for clean, even sides.

13. 13

    Place one pastry layer on a serving platter and spread with half of the chilled pastry cream.

14. 14

    Top with the second pastry layer and spread with the remaining pastry cream, then top with the final pastry layer, flat side up.

15. 15

    Refrigerate the assembled mille-feuille for 30 minutes to set.

    30:00 · Chill assembled pastry
16. 16

    Whisk together the powdered sugar, water, corn syrup, and vanilla extract until smooth and pourable, adjusting water as needed.

17. 17

    Pour the fondant icing over the top pastry layer, spreading evenly to the edges with an offset spatula.

18. 18

    Pipe thin lines of melted chocolate across the fondant and drag a toothpick perpendicular through the lines to create a marbled pattern.

19. 19

    Refrigerate until the icing sets, about 20 minutes, before slicing with a sharp serrated knife.

    20:00 · Set icing