Mille-feuille (Napoleon)

Poultry

Ingredients

Yields: 6 servings
  • 1 large sheet puff pastry
  • 2 cups half and half
  • ½ cup sugar
  • Pinch salt
  • 2 eggs
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla
  • 1 tablespoon butter, unsalted, room temperature
  • ½ cup white fondant

Directions

  1. Preheat oven to 375°F.
  2. Poke holes all over the puff pastry with a fork and bake in preheated oven for 20 minutes, or until golden brown.
  3. In a saucepan, combine half and half (reserve 2 tablespoons), sugar, and salt.  Bring to a simmer.
  4. In a separate bowl, combine eggs, reserved half and half and cornstarch.  Whisk until smooth.
  5. Pour ½ cup of the simmering half and half mixture into the eggs.  Whisk to combine, and then slowly add pour the egg mixture into the simmering mixture over medium heat.
  6. Whisk the mixture for 2 minutes, or until it thickens.  Remove from heat and stir in butter and vanilla.
  7. Cut the puff pastry into three 3” wide strips.  Spread a thick layer of pastry cream onto one of the strips, and place another strip of puff pastry on top of it.  Place a second strip of puff pastry on top, and again spread with a  thick layer of pastry cream.  Top with the final strip of pastry cream and spread white fondant on top.
  8. Cut into 6 pieces and decorate as desired.

Secrets:

    • One decorating option would be to drizzle melted chocolate over the white fondant.
    • You can also top the puff pastry with powdered sugar.  Heat a metal skewer over flame, and burn the sugar with the skewer to make designs.
    • An alternative decorating option would be whipped cream and fresh fruit, such as raspberries or strawberries.