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The Love Napoleon Cake (millefeuille), by Stéphane Glacier

2021-02-16

   La version Française se trouve ICI
French call it Millefeuille, Americans call it Napoleon, I personally call it, friggin' delicious. Because that is what it truly is. 

Don't forget to share your photos once you tried this recipe! HERE 







About this recipe

This is a heart-shaped Napoleon, a dessert that is known in France as a "Millefeuille" (thousand sheets)

A napoleon consists of crispy layers of puff pastry filled with rich custard pastry cream
Love NapoleonLove Napoleon

Beautiful isn't it ? And not so difficult to make !

A Napoleon ("mille-feuille” ) isn't difficult to make at home, especially if you use frozen puff pastry dough. It can be a tad time-consuming, so allow yourself ample time for prepping, baking, assembling, and chilling
Love Napoleon

A perfect dessert during the Valentine's day, to share with the person you love, but also a pretty dessert to make all year around !
Love Napoleon

Actually you don't have to shape this as a heart, a rectangular shape will do it!

Typically, 'Napoleons' are garnished with glossy royal icing with elaborate designs made out of chocolate or colored icing, this is overly sweet, which we will avoid in this recipe
Love Napoleon

Love Napoleon

Cream and Raspberries, with a baked puff pastry, topped with whipped cream : a delicious treat to share with those you love
Love Napoleon

Here's a little song that I sing when I feel in love:

- You are my sunshine, my only sunshine,
- You make me happy, when skies are gray...
- You'll never know dear, how much I love you,
- Please don't take my sunshine away
( https://www.youtube.com/watch?v=81YQFvmrOEs )
Love Napoleon

Love Napoleon

Source of the recipe

A recipe by Glacier, a distinguished French Pastry Chef, found in his book "Petits gâteaux, tartes et entremets".

To purchase online, see HERE

 
Love Napoleon

The recipe is on page 171

 

Modifications to the original recipe

I modified only a few things...
  • I added the whipped cream on top of the dessert to make it even more delicious


 

Ingredients

Love Napoleon

For a 7.08" (or 7 3/32" or 18 cm) x 6.69" (or 6 11/16" or 17 cm) heart

 
2 Puff Pastry Doughs. For the recipe, see HERE

 First layer

13 Raspberries

⅔ Cup Mousseline Cream (200 grams). For the recipes, see HERE

0.8 Gelatin Sheet

 Second layer

20 Raspberries

 Whipped Cream

¼ Cup Mousseline Cream (80 grams). For the recipes, see HERE

some Food Coloring. Red Color

⅔ Cup Whipping Cream (150 grams)

1 Tablespoon Vanilla Sugar (16 grams). For the recipe, see HERE

 

For a 6.29" (or 6 19/64" or 16 cm) x 5.9" (or 5 29/32" or 15 cm) heart

 
2 Puff Pastry Doughs. For the recipe, see HERE

 First layer

10.1 Raspberries

½ Cup Mousseline Cream (156.8 grams). For the recipes, see HERE

0.6 Gelatin Sheet

 Second layer

15.6 Raspberries

 Whipped Cream

3 Tablespoons Mousseline Cream (62.7 grams). For the recipes, see HERE

some Food Coloring. Red Color

½ Cup Whipping Cream (117.6 grams)

2 teaspoons Vanilla Sugar (12.5 grams). For the recipe, see HERE

 

For a 7.87" (or 7 7/8" or 20 cm) x 7.48" (or 7 31/64" or 19 cm) heart

 
2 Puff Pastry Doughs. For the recipe, see HERE

 First layer

16.1 Raspberries

¾ Cup Mousseline Cream (248.3 grams). For the recipes, see HERE

0.9 Gelatin Sheet

 Second layer

24.8 Raspberries

 Whipped Cream

⅓ Cup Mousseline Cream (99.3 grams). For the recipes, see HERE

some Food Coloring. Red Color

¾ Cup Whipping Cream (186.2 grams)

2 Tablespoons Vanilla Sugar (19.8 grams). For the recipe, see HERE

 

For a 9.44" (or 9 29/64" or 24 cm) x 9.05" (or 9 1/16" or 23 cm) heart

 
2 Puff Pastry Doughs. For the recipe, see HERE

 First layer

26.5 Raspberries

1 ⅓ Cup Mousseline Cream (407.8 grams). For the recipes, see HERE

1.6 Gelatin Sheets

 Second layer

40.7 Raspberries

 Whipped Cream

½ Cup Mousseline Cream (163.1 grams). For the recipes, see HERE

some Food Coloring. Red Color

1 ⅓ Cup Whipping Cream (305.8 grams)

2 Tablespoons Vanilla Sugar (32.6 grams). For the recipe, see HERE

 

You will need...

Steps

The puff dough

For this recipe, no need to make your own

Puff Pastry Doughs

, you may purchase the puffs in your supermarket. (most often in the frozen section)

If you live in the States, try to purchase a quality puff pastry (most puff pastry are not very tasty). I purchase mine in the chain store "Smart & Final" (look in the frozen section for 'French Puff Pastry' )
Love Napoleon

1. You will need a stencil in the shape of a heart

2. You may use my file, HERE

3. Print my file and cut the heart with scissors
Love Napoleon

4. Using this stencil, cut two hearts

5. Use a sharp knife
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6. Transfer the hearts onto a baking pan with a silicone mat

7. Lay another silicone mat on top

8. And then lay a baking tray, which will avoid the puff pastry to rise too much
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9.  Bake at 360 °F / 180 °C

10.  I won't tell you how long to bake. It's really up to you to bake until you obtain the light golden color that you need
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11. Sprinkle some

icing sugar

and bake a few minutes

12.  This will caramelize and will avoid the puff dough to get soaked with the cream
Love NapoleonLove Napoleon

13. You are done with 2 baked hearts, and these should be the same size
Love NapoleonLove Napoleon

The Mousseline Cream

14. You will need to make the

Mousseline Cream

: you need ⅔ Cup or 200 g for the first layer and ¼ Cup or 80 g for the upper layer. Make sure to add

Vanilla

in the cream

15. The recipe is HERE

16. While you are making it, you may want to add the

Gelatin

(0.8 Gelatin Sheet) (to bloom in cold water and add in the cream when still hot). This will make the cream a bit firmer and allow it to hold better in this dessert
Love NapoleonLove Napoleon

17.  Transfer the cream in a Pastry Bag and place in the refrigerator for

2 hours



18. Use a Plain Pastry Tip with a large diamater (0.62" (or 5/8" or 1.6 cm))

19. Pipe little balls all around a first heart
Love NapoleonLove NapoleonLove Napoleon

20. Insert the

Raspberries

(13)

21. Finish the first layer by adding more

Mousseline Cream

Love NapoleonLove Napoleon

The Whipped Cream

22. For the whipped cream : Pour into a bowl the

Mousseline Cream

(¼ Cup or 80 g) and a few drops of

Food Coloring

(red), mix with a spatula
Love NapoleonLove Napoleon

23. Whip the

Whipping Cream

(⅔ Cup or 150 g): You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater

24. Add in the

Vanilla Sugar

(1 Tablespoon or 16 g) and whisk
Love NapoleonLove Napoleon

25. You need to incorporate the two bowls, without whisking (which would destroy the airy texture)
Love Napoleon

26. Add in 1/3 of the whipped cream and fold carefully

27. Repeat with 1/3 of the cream, and repeat with the last 1/3
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28. Transfer into a Pastry Bag and a Saint-Honore Piping Tip

29. Pipe on the second heart
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30. For the

Raspberries

(20), try to pick them with the same size and caliber

31. Sprinkle some

icing sugar



32. Place the

Raspberries

around the heart
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33. All you need to do now is to place the upper layer on the first heart
Love NapoleonLove NapoleonLove Napoleon

Result

To finish, I added bits of raspberries and a rose petal
Love Napoleon

Place in the refrigerator for

2 hours

Love NapoleonLove Napoleon

Napoleons (Mille-feuille) can be assembled a day in advance of serving, but not longer, otherwise the baked puff pastry will become too soft, a sign that the dessert is not fresh

A delicious dessert, Enjoy !
Love NapoleonLove Napoleon

The result and the pix






Readers' Photos

April
“I made with the rectangle shape and without whipped cream. I followed like the picture in the recipe book that you showed in your website. My advice for baking the puff pastry, don't make it too long / darker, because you will need to put it back in the oven after you sprinkle the icing sugar. Thank you for your recipes in your website, I do really like the details and I really enjoy reading it. I miss Paris, all the good foods.“


FX (François-xavier) answers :



Leeann
“I made this for my husband for our wedding anniversary. He loved it! Thank you for the detailed step by step instructions.“


FX (François-xavier) answers :
“Very nice ! Sure your husband knows he's loved with such a nice dessert !“
 

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Cooking with the same Chef ?

All recipes of Stéphane Glacier

Recipes from the same Book!

All recipes from the book "Petits gâteaux, tartes et entremets"

To purchase the book online, see HERE

Cooking with the same ingredients ?


What else to cook with Raspberries


What else to cook with Puff dough


What else to cook with Vanilla sugar

Rating:
5 / 5
7 people rated

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What to cook with...

Beurre salé

,

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apple liquor

,

Apple syrup

,

Apples

,

Apricot

, Avocado,

Basil

,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Brown sugar

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

, Cocoa Powder,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Corn

,

Cream

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Garlic powder

,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

,

Gold leaf

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

, Hazelnuts,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

, Lemon juice, Lemon zests,

Lime

,

Lobster

,

Madeira

,

Mandarine

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

,

Mousseline cream

,

Mozzarella

, Mushrooms, Neutral gel,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

, Puff dough,

Puff pastry paring

,

Rabbit

,

Raisins

, Raspberries,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

, Saffron,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

, Strawberries,

Strawberry jam

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste, Tomatoes,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

, Vanilla sugar,

Vegetable shortening (crisco)

,

Velvet spray

,

Wafer paper

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



2 Puff Pastry Doughs

13 Raspberries

⅔ Cup Mousseline Cream (200 g)

0.8 Gelatin Sheet

20 Raspberries

¼ Cup Mousseline Cream (80 g)

some Food Coloring

⅔ Cup Whipping Cream (150 g)

1 Tablespoon Vanilla Sugar (16 g)