The famous Mille Feuille (Napoleon) is a classic value and a favorite dessert of all, for decades, with a crispy puff pastry and rich cream!

Mille Feuille (Napoleon) together with Tiramisu (see recipe here) are the two most favorite desserts of my first-born son who, apart from eating them, also knows how to make them.

This ultimate dessert with rich cream and crispy puff pastry that no one can resist here in a gluten-free version so everyone can enjoy it.

Step-by-step recipe, with detailed instructions to make it very easy!

One package of Schär’s puff pastry requires half a dose of Crème Pâtissière / Custard (Pastry Cream) (see the recipe here) and makes 6 servings. I made the whole dose of the cream, I used half of it here and the other half the next day when I baked puff pastry again because there was no crumb left from all of us at the same day.

You have to set the Mille Feuille (Napoleon) at the the last minute before serving it and it would be good not to put it in the fridge at all so that the puff pastry doesn’t get moist from the cream. Although for some, like my sister, she prefers it more at the next day.

And for those of you who are not so young and you were reading Lucky Luke, you should remember the dog Rantanplan who ate the wads of bills because he thought they were Mille Feuille (Napoleon)  that it had tasted once. Unfortunately, I have given away my collection and I only found these photos on the internet:


Yields6 ServingsDifficultyBeginner

Prep Time10 minsCook Time25 minsTotal Time35 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 1 egg beaten
 3 tbsp brown sugar
 icing sugar for decoration

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Make the Crème Pâtissière / Custard (Pastry Cream) (see recipe here) to cool properly until will use it.

2

Take the puff pastry out of the freezer and put it in the fridge 1-2 days before and before using it, leave it outside for a couple of hours

3

The easiest way I found to cut it and it would break in a controlled manner was to cut it as I open it little by little about 2.5-3cm / 1-1 3/16” inches.

4

Line a baking pan with parchment paper. Cut 6 strips of 2.5-3cm / 1-1 3/16” inches.and spread them on baking pan. Cut each strip from the top at around 2.5 cm / 1” inch and the rest strip into two pieces.

5

Beat the egg and brush all the pieces of the puff pastry.

6

Sprinkle brown sugar on top.

7

Bake at 180°C/350°F for about 25 minutes.

8

Let them cool well for at least 2 hours, before adding the cream.

9

You can spread the cream with a spoon or put it in a pipping bag to make the layer more even. I found it easier with a pipping bag.

10

Put a sheet of puff pastry on the bottom, cream on top and then another sheet of puff pastry and cream on top.

11

Crush the small pieces that I told you to cut in 2.5 cm / 1” inch to decorate the Mille Feuille (Napoleon).

12

And sprinkle with icing sugar on top.

Ingredients

 1 egg beaten
 3 tbsp brown sugar
 icing sugar for decoration

Directions

1

Make the Crème Pâtissière / Custard (Pastry Cream) (see recipe here) to cool properly until will use it.

2

Take the puff pastry out of the freezer and put it in the fridge 1-2 days before and before using it, leave it outside for a couple of hours

3

The easiest way I found to cut it and it would break in a controlled manner was to cut it as I open it little by little about 2.5-3cm / 1-1 3/16” inches.

4

Line a baking pan with parchment paper. Cut 6 strips of 2.5-3cm / 1-1 3/16” inches.and spread them on baking pan. Cut each strip from the top at around 2.5 cm / 1” inch and the rest strip into two pieces.

5

Beat the egg and brush all the pieces of the puff pastry.

6

Sprinkle brown sugar on top.

7

Bake at 180°C/350°F for about 25 minutes.

8

Let them cool well for at least 2 hours, before adding the cream.

9

You can spread the cream with a spoon or put it in a pipping bag to make the layer more even. I found it easier with a pipping bag.

10

Put a sheet of puff pastry on the bottom, cream on top and then another sheet of puff pastry and cream on top.

11

Crush the small pieces that I told you to cut in 2.5 cm / 1” inch to decorate the Mille Feuille (Napoleon).

12

And sprinkle with icing sugar on top.

Gluten Free Mille Feuille (Napoleon)
  • In the cream for the Mille Feuille (Napoleon), I would suggest you to make it with milk and heavy cream to give a richer taste.
  • One package of Schär’s puff pastry requires half a dose of Crème Pâtissière / Custard (Pastry Cream) (see the recipe here)  and makes 6 servings. I made the whole dose of the cream, I used half of it here and the other half the next day when I baked puff pastry again because there was no crumb left from all of us at the same day.
  • You have to set the Mille Feuille (Napoleon) at the last minute before serving it and it would be good not to put it in the fridge at all so that the puff pastry sheets doesn’t get moist from the cream.
  • On top of the cream layer you can add a layer of whipped cream as many patisseries shops do to give an extra fluffy texture.

Good Luck and Bon Appétit!!!

Did you make this recipe;

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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