French Napoleon Pastry Recipe (2024)

I remember the very first time that I tried a Napoleon. I was with my mom at a quintessential French bistro, where we split one for dessert. It was one of the best things that I had ever eaten. The combination of the pudding-like pastry cream and the flaky, buttery layers topped with chocolate and vanilla glaze was unlike any dessert that I had ever tasted before. Well, years later, my French Napoleon Pastry Recipe is conjuring up mouthwatering memories of that very meal.

What (exactly) is a Napoleon?

I'm so glad you asked!

Napoleon pastry, also known as mille-feuille, is a classic French dessert that has been enjoyed for hundreds of years. Although its origins are somewhat disputed, its name is derived from Napoleon Bonaparte, who was said to have enjoyed the pastry during his reign as Emperor of France.

This delicate dessert features a trio or crisp, buttery layers separated by a rich vanilla bean pastry cream and topped with a "feathered" decorative glaze (more on that later.) It's ideal for sharing....but you certainly don't have to.

While there are many variations on this recipe, my version, using store-bought puff pastry, makes this dessert surprisingly easy to prepare. You are more than welcome to use a homemade puff pastry, but store-bought varieties save lot of time and are of surprisingly good quality.

Ingredients

(please check the recipe card below for quantities!)

Vanilla Bean Pastry Cream Ingredients

• Vanilla Bean: A vanilla bean is the best way to add that true natural vanilla flavor in a recipe like this, where the Vanilla Bean Pastry Cream has a starring role. Plus, the little black specks of vanilla seeds create a nice visual contrast to the pale pastry cream. That said, 1 tablespoon of pure vanilla extract can be used instead. Do not use the imitation variety if at all possible! For a tutorial on how to scrape the vanilla seeds from the pod, see the FAQ section, below.
• Milk: Whole milk or 2% milk will yield the richest results, but you can use skim.
• Granulated Sugar
• Cornstarch: Helps to thicken the pastry cream upon heating.
• Egg yolks
• Salt
• Cream: Heavy cream is best, but you can substitute half-and-half or whole milk.
• Butter: Unsalted variety. Gives the pastry cream a nice glossy finish.

Ingredients for assembly and icings/glazes

• Frozen puff pastry: As Ina Garten would say, "Store bought is fine!" Many versions of this recipe opt to use homemade puff pastry. Guys and gals, I have attempted the homemade version before. Whilethis time-consuming method results in abuttery, flaky, and scrumptious product......I have found that the store-bought variety is just as good. My advice? Get thee to the frozen foods section. Life is too short to make homemade puff pastry for every recipe.
• Confectioner's sugar: Also referred to as icing sugar or powdered sugar.
• Corn syrup: Light corn syrup gives glazes and icings a glossy, luscious sheen, but you can omit it if you don't have it on hand.
• Butter: Preferably unsalted. Helps to keep the icing/glaze from hardening completely.
• Milk: Whole or 2% preferred, but you can substitute skim or even coconut.
• Cocoa Powder: Sift if it is particularly lumpy.

How to make this French Napoleon Pastry Recipe

Below are some step-by-step photos to help you along the way, but if you'd rather watch a quick video tutorial, check this out!:

Vanilla Bean Pastry Cream Step-by-Step Photos:

This Vanilla Bean Pastry Cream recipe comes to you directly from my first cookbook, 175 Best Mini Pie Recipes. It's great for not only Napoleons, but for cream puffs, donuts, cake and pies!

Step 1

In a medium saucepan, combine milk and vanilla bean along with vanilla seeds. Then bring the mixture to a simmer over medium heat.

(See video below in FAQ section, which shows how to scrape vanilla bean seeds!)

Step 2

In a large bowl, whisk cornstarch, sugar, egg yolks and salt. Whisk in cream until smooth.

Step 3

Carefully remove the vanilla bean from the hot milk and then set it aside. Gradually add milk to the egg mixture, whisking constantly, until thoroughly incorporated. This slow process will "temper" the eggs while keeping them from scrambling. Transfer the mixture back to the saucepan and whisk constantly over medium heat until it almost comes to a boil and is thick enough to coat the back of a spoon, 3-4 minutes. Remove from heat and whisk in butter until smooth.

Step 4

Transfer the pastry cream to a heatproof bowl and then cover with plastic wrap, pressing the plastic directly onto the surface. Refrigerate until cold, about 2 hours or up to 3 days.

Step-by-Step Photos for Napoleon Assembly and the Icing(s)

Step 1

On a piece of parchment paper, stack the two separate pieces of thawed puff pastry. Roll them out to one 12X12-inch square, trimming with a knife afterward to make even sides. A tape measure comes in handy here!

Step 2

Cut the square into three 4X12 inch strips and then transfer the strips to a parchment lined baking sheet, spacing apart. Prick the dough all over with a fork and chill until firm, 30 minutes. Meanwhile, preheat the oven to 425F.

Step 3

Transfer the baking sheet to the preheated oven. Bake the pastry sheets for 10 minutes, until golden around the edges. Set another baking sheet directly on top of the pastry strips and continue to bake for 8 minutes more.

Step 4

Remove the top baking sheet and continue to bake until the pastry is golden brown 6-8 minutes more. Cool completely.

Step 5

Make the icings. In a medium bowl, whisk the confectioner's sugar, corn syrup, butter and enough of the milk to reach a consistency that is pourable but still thick. Then transfer ¼ of the icing to a small bowl and whisk in the cocoa powder until smooth. Transfer the chocolate icing to a piping bag fitted with a ⅛-inch tip.

Step 6

Pour the white icing onto one of the pastry strips, then spread it evenly with an offset spatula. Immediately afterward, pipe lines of the chocolate icing horizontally across the white icing, about ½-inch apart. Drag the tip of a toothpick down the length of the glazed strip in alternating directions to create a pattern. This is called "feathering." Let icing set 10 minutes.

Step 7

Fit a pastry bag with a ½-inch round tip then fill it with half of the pastry cream. Pipe an even layer of the pastry cream onto one of the remaining pastry strips. Then fill the pastry bag a second time with the remaining pastry cream and pipe evenly onto the remaining strip. Transfer these two pieces to a serving platter or plate, and stack them on top of each other.

Step 8

Finally, place the glazed piece of puff pastry on top of the pastry cream. Slice with a serrated knife and serve.

Frequently Asked Questions about this French Napoleon Pastry recipe:

Want more decadent dessert recipes? Try some of these!

• Triple Chocolate Cherry Cookies
• Chewy Chocolate Gingerbread Macarons
• Caramelized Apple Cupcakes with Spiced Cider Buttercream

Tried this recipe and loved it? Take a photo and tag meon Instagramor give it a review!