French Napoleon Pastry Recipe
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 refer to the recipe card, below, for specific 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. While this time-consuming method results in a buttery, 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 400F.
Step 3
Transfer the baking sheet to the preheated oven. Bake the pastry sheets for 10 minutes, until golden around the edges. Lower oven temperature to 375F. 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 on top and bottom, checking frequently to prevent burning 5-8 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:
While Napoleons can be made in advance, the pastries are best eaten the day that they are assembled. They will keep for 2-3 days in the refrigerator, tightly covered, but keep in mind that the puff pastry will soften over time.
Yes! The pastry cream can be prepared up to three days in advance. Line the top surface with plastic wrap and keep chilled.
Napoleons are a versatile dessert, allowing for creativity with the filling and topping. You can alter the flavor of the pastry cream, or even opt for two different flavors if you are feeling ambitious. The filling can also be supplemented with fresh berries, chocolate chips, or a layer of raspberry jam. Sprinkle the glaze with chopped nuts, toffee bits, toasted coconut, or chocolate shavings.
To remove the seeds from a vanilla bean, just follow these easy steps:
1. Lay the vanilla bean on a work surface and use a sharp knife to slice it down the middle, lengthwise.
2. Use the knife to scrape along the inside of the bean, from one end to the other, pressing firmly. This will remove the small black beans from the inside.
3. Place the seeds in a small bowl and use them as desired in your recipe.
**Empty vanilla bean pods can be used to infuse flavor into liquids or other ingredients. Add the pod to your container of sugar to make vanilla sugar or steep in for several months in vodka to make homemade vanilla extract!
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 me on Instagram or give it a review!
French Napoleon Pastry Recipe
Equipment
- 1 Rolling Pin
- parchment paper
- 1 tape measure or ruler helpful when rolling out puff pastry
- 2 piping bags optional, for chocolate glaze and pastry cream
- 2 piping tips ⅛ inch and ½ inch, optional
- 1 offset spatula optional
Ingredients
Vanilla Bean Pastry Cream
- 1 ½ cups whole milk
- 1 vanilla bean split, seeds scraped out, bean reserved
- ¼ cup cornstarch
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ teaspoon kosher salt
- ½ cup heavy cream
- 2 tablespoon unsalted butter
Napoleon and Icings
- 1 package puff pastry Thawed. Approximately 1 pound--usually comes in 2 pieces.
- 1 ½ cups confectioner's sugar
- 1 tablespoon light corn syrup
- 3 tablespoon unsalted butter melted
- 4-6 tablespoon milk whole or 2%
- 2 tablespoon cocoa powder
Instructions
Vanilla Bean Pastry Cream
- In a medium saucepan, combine milk and vanilla bean and seeds. Bring to a simmer over medium heat.
- In a large bowl, whisk cornstarch, sugar, egg yolks and salt. Whisk in cream.
- Remove vanilla bean from hot milk. Gradually add milk to the egg mixture, whisking constantly, until thoroughly incorporated. 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.
- Transfer the pastry cream to a heatproof bowl and cover with plastic wrap, pressing the plastic directly onto the surface. Refrigerate until cold, about 2 hours or up to 3 days.
Napoleon and Icings
- On a piece of parchment paper, stack the two separate pieces of thawed puff pastry. Roll them out to one 12X12-inch square, trimming to make even sides.
- Cut the square into three 4X12 inch strips and 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 400℉
- Transfer the baking sheet to the preheated oven. Bake the pastry sheets for 10 minutes, until golden around the edges. Lower oven temperature to 375℉
- Set another baking sheet directly on top of the pastry strips and continue to bake for 8 minutes more.
- Remove the top baking sheet and continue to bake until the pastry is golden brown on tops and bottoms, checking frequently to prevent burning, 5-8 minutes more. Cool completely.
- 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. Transfer ¼ of the glaze to a small bowl and whisk in the cocoa powder.
- Transfer the chocolate glaze to a piping bag fitted with a â…›-inch tip.
- Pour the white glaze onto one of the pastry strips, spreading it evenly with an offset spatula. Pipe lines of the chocolate glaze horizontally across the white glaze, 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 set 10 minutes.
- Fit a pastry bag with a ½-inch round tip and fill it with half of the pastry cream. Pipe an even layer of the pastry cream onto one of the remaining pastry strips. Fill the pastry bag with the remaining pastry cream and pipe evenly onto the remaining strip. Transfer these two pieces to a serving platter or plate, stacking on top of each other.
- Place the glazed piece of puff pastry on top of the pastry cream. Slice with a serrated knife and serve.
Video
Notes
- The pastries are best eaten the day that they are assembled, however they will keep overnight, covered and refrigerated. The puff pastry will soften with refrigeration.
- If you don't have pastry bags and piping tips, simply use two zip-top bags with the corners snipped off. Â These are a great, inexpensive alternative to piping bags and one I've used many times!Â
What a delightful treat! The texture, taste and presentation is absolutely A+. Easy to follow directions. I did not find a need to change a thing! Will be making it over and over again. I appreciated all of your photos and expert tips!
Chelle! Thank you so much for letting me know how much you enjoyed the Napoleon! As I've said about a thousand times, it's one of may very favorite desserts to make, and is always impressive for entertaining! Bon appetit, and enjoy the rest of your week 🙂
So easy to make... thank you for such wonderful directions. Didn't have Karo syrup... they still look and tasted Absolutely Delicious... I agree so easy to make with puff pastry sheets.
Thank you so much for the comment! I'm so glad that you enjoyed it. And yes, it will still work without the syrup 🙂
This is my husbands all time favorite dessert and made this today for his birthday. The recipe is written very clear and easy to follow. All the flavors are amazing and exactly like a bakery’s but my pastry cream just never set up…even though I let it set in the fridge for several hours. I’m sure its operators error but I was kinda bummed.
Hi Kelly! I am so sorry to hear that your pastry cream did not set up, and I can completely understand why you would be bummed. My *guess* is that it needed a little more time on the stove before chilling and it wasn't quite thick enough, but I will go back to the recipe to see if there are some better indicators and photos that I can add so that it is more helpful and obvious. I'm glad that you liked the flavors and I hope that your husband enjoyed his birthday 🙂
Honey, anytime you need a break, take one. That’s the benefit of being a blogger. Your followers will get notified when you post again…You’re not a slave to the 9-5 schtick. Stop feeling guilty for self care.🥰
Wow, was not aware that you look like a blend of Helen Hunt and Nichole Kidman.. you’re very pretty.. just had to tell you that.. Have a delightful day!
Wow! You've just made my day! Thank you so much--enjoy your weekend!!
Haha--noted and thank you. A good reminder for us all!! 🙂
I like you recipes, could you include the quantity eg corn starch, 1/4 cup, say 'x'g, butter 2T,say 30g butter Grams are much easier when baking. A small scale, technology in cooking.
Hi
WOW !!! You look like Nicole Kidman’s double. Call Hollywood........Haha!
Anyhow, I do plan on making your Napoleons, as your recipe looks easy and delicious.
Jeanne
Thank you so much, Jeanne!! I have heard that many times, but I don't see the resemblance.....although I'm extremely flattered!!! I hope that you enjoy the Napoleons. I haven't made them in a while, but now that I am indoors with extra time, I might try them again 🙂
Just saw your recipe over on Welcome Home's website for these Napoleons and thought I'd check it out here, too! These look amazing.
Thank you, DJ! I actually didn't even know about the Welcome Home site's posting of my recipe, so I appreciate your comment (and compliment!) I need to make this recipe again, soon. It was quite good -- although I love anything with glaze on top 🙂
Beautiful. Just beautiful.
Wow, it's so pretty! Here I was all excited that you've been in France for a month 😉 Oh well, your time will come... I'd love a big bite or two of this fabulous dessert.
Miss you I did. Even if I don't tell you often. Glad you took a breather, though. We all need one. 🙂
xo
Julie,
This is a beautiful dessert! I may try it out, but have a feeling mine will not look as gorgeous. Let me know how you like the Rosetta Stone, PJ wants to learn a couple different languages.
I glad you are back to blogging!
These came out beautifully except for does seemed very tough. Couldn’t bite through it
Do you think a single layer of puff pastry would be more suitable?
Hi Jamie! The layers are supposed to be "crisp" but definitely not "tough"! Yes, a single layer would still yield the same flavor profile.
Welcome back, and what a pretty dessert to present on your return! I've never made puff pastry but keep thinking I'll try it some day. Maybe.
Welcome back - we missed you! I would definitely need a break by 300 posts too - I'm only at 40 right now! Your napoleons looks gorgeous and oh so good!
Julie, when you make a return-- you make a return! I adore napoleons, but pastry intimidates me. However, puff pastry does not! Finally, I can make one of my favorite desserts at home.
And, lest I forget to mention it, that picture is just dreamy. So sharp, so clear, so....flaky and delicious. mmm....
Hi how would you make the pastry cream chocolate?
Hi Sharon! Great question. After you stir in the butter (in step 3), whisk in 4 ounces of FINELY chopped bittersweet, semisweet or dark chocolate, and keep whisking until smooth. Continue with step for and chill until cold!
Welcome back, Julie! We DID miss you, but it's perfectly understandable that you needed a break. I hope you enjoyed the time away. Too bad you weren't hobnobbing with Johnny Depp! Maybe next time. Oh, and the Napoleons are gorgeous!