The ultimate dessert with rich cream and crispy puff pastry that no one can resist in a gluten-free version so everyone can enjoy it.
Make the Crème Pâtissière / Custard (Pastry Cream) (see recipe here) to cool properly until will use it.
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
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.
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.
Beat the egg and brush all the pieces of the puff pastry.
Sprinkle brown sugar on top.
Bake at 180°C/350°F for about 25 minutes.
Let them cool well for at least 2 hours, before adding the cream.
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.
Put a sheet of puff pastry on the bottom, cream on top and then another sheet of puff pastry and cream on top.
Crush the small pieces that I told you to cut in 2.5 cm / 1” inch to decorate the Mille Feuille (Napoleon).
And sprinkle with icing sugar on top.
Servings 0