Raspberry Mille Feuille (Napoleon)

This raspberry mille feuille is an elegant and refreshing dessert with layers of crisp caramelized puff pastry, smooth vanilla pastry cream, and juicy raspberries. I love how the buttery pastry contrasts with the creamy filling and tart fruit, making it one of my favorite summer treats.

Why You’ll Love This Recipe

I like that this recipe turns a classic French pastry into something fresh and seasonal by adding raspberries. The caramelized puff pastry adds a delicate crunch and a hint of toffee-like sweetness, while the pastry cream brings richness. It’s a showstopper for dinner parties and celebrations, yet the steps are manageable if I take my time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Caramelized puff pastry:

• 1 pound frozen puff pastry, thawed

• 2 tbsp powdered sugar

Vanilla pastry cream:

• 2 cups milk

• 2 tsp vanilla extract

• 4 egg yolks

• 1/2 cup sugar

• 1/4 cup cornstarch

• Pinch of salt

• 2 tbsp unsalted butter

To assemble:

• Fresh raspberries

• Powdered sugar, for dusting the top

Directions

1. Prepare the pastry cream:

   • I whisk the egg yolks and sugar until slightly pale, then mix in the cornstarch and salt.

   • I bring the milk to a simmer, then slowly whisk about a third into the egg mixture.

   • I return everything to the saucepan, bring it to a boil while stirring, then remove from heat and add vanilla extract.

   • After cooling for 10 minutes, I stir in the butter until smooth.

   • I cover the cream with plastic wrap pressed against the surface and refrigerate until chilled.

2. Bake the puff pastry layers:

   • I preheat the oven to 330°F (165°C), butter a baking sheet, and line it with parchment paper.

   • I roll the puff pastry into a rectangle about 1/10 inch (2mm) thick, place it on the sheet, prick it with a fork, cover with another sheet of parchment, and set another baking sheet on top.

   • I bake for 25–30 minutes until lightly golden, then let it cool completely.

3. Caramelize the puff pastry:

   • I preheat the oven to 465°F (240°C).

   • I sprinkle a thin layer of powdered sugar over the baked pastry and broil until the sugar melts and caramelizes.

   • I flip and repeat for the other side, then cool completely before trimming edges and cutting into 3 rectangles.

4. Assemble the mille feuille:

   • I place one caramelized puff pastry layer on a serving plate, pipe or spread pastry cream over it, and arrange raspberries on top.

   • I repeat with the second layer, then top with the final pastry layer.

   • I chill the dessert for a couple of hours or overnight before dusting with powdered sugar just before serving.

Servings and timing

This recipe makes 6 servings. Prep time is about 30 minutes, cooking takes 45 minutes, and I allow at least 2 hours of chilling time before serving.

Variations

• I sometimes use strawberries, blueberries, or blackberries instead of raspberries.

• For a lighter filling, I fold whipped cream into the pastry cream.

• I like adding a thin layer of raspberry jam beneath the cream for extra fruit flavor.

• For a festive look, I decorate the top with chocolate drizzle or mint leaves.

Storage/reheating

I store the assembled mille feuille in the refrigerator for up to 2 days. The pastry will soften over time, so it’s best enjoyed within 24 hours. I don’t reheat it — this dessert is meant to be served chilled.

FAQs

Can I make the pastry cream ahead of time?

Yes, I often prepare it a day in advance and keep it refrigerated until I’m ready to assemble.

Can I skip caramelizing the puff pastry?

Yes, but caramelizing adds extra flavor and crunch, making the dessert more special.

How do I keep the puff pastry crisp?

I assemble the dessert close to serving time and avoid adding overly juicy fruit directly against the pastry.

Can I use store-bought pastry cream?

Yes, but I prefer homemade for the best flavor and texture.

Can I freeze mille feuille?

I don’t recommend freezing the assembled dessert because the cream and fruit can make the pastry soggy once thawed.

Conclusion

This raspberry mille feuille is a beautiful combination of textures and flavors — crisp pastry, creamy filling, and tart berries. I love serving it in summer when raspberries are at their best, but it works year-round with different fruits. Whenever I make it, it feels like bringing a little taste of Paris to my table.

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