Explore More - 2018

MILLE-FEUILLE (NAPOLEON)

MILLE-FEUILLE (NAPOLEON) This classic French pastry, which translates literally as “a thousand leaves,” sandwiches delicately layered puff pastry with rich crème pâtissière (pastry cream). It is also known as a Napoleon, not in honor of the French 19th-century emperor, but due to its origins relating to the Italian city of Naples. It was originally called a Napolitain, or a Neapolitan—a sweet treat in the Naples style. On board Viking ships, the mille-feuille is made extra special with the addition of raspberries and decadent gold leaf. MAKES ONE SERVING • 1 pack all-butter puff pastry sheets (two sheets, you will only need one sheet) • 2½ oz (70 g) confectioners’ (icing) sugar • 7 oz (200 g) frozen raspberries, thawed • 11 fl oz (325 ml) whole milk • 3½ oz (100 g) caster sugar • 2 tbsp flour • 2 tbsp cornstarch • Pinch of salt • 4 large egg yolks • 1¾ oz (50 g) caster sugar • 1 lemon, zest only • 4 fl oz (120 ml) whipping cream • 2 tbsp sugar • 2 oz (55 g) mascarpone • ½ tsp almond extract To assemble: • Fresh raspberries • Gold leaf METHOD 1 Preheat the oven to 325°F (170°C). Place the puff pastry sheet on a floured surface and cut into three lengthways and then cut each strip in half, leaving six individual rectangles. 2 Place the pastry rectangles on a baking tray lined with baking paper. Cover with another layer of baking paper, and then another baking sheet to weigh down the pastry. Bake for around 30 minutes, until golden brown. Dust the hot pastry with confectioners’ sugar, then allow to cool. 3 To make the raspberry pastry cream, heat the milk in a saucepan over a medium heat until hot, but do not allow to boil. 4 Meanwhile, whisk the sugar, flour, cornstarch and egg yolks into a smooth paste. Slowly add the hot milk, whisking all the time. Pour the liquid back into the pan and whisk constantly until thick and smooth. Allow to cool. 5 Blend half the thawed raspberries and press through a fine sieve. Stir the juice into the pastry cream, then set aside. 6 In a saucepan, make a simple raspberry jam—heat the raspberries and sugar. Bring gently to the boil, stirring constantly until thickened. Remove from the heat and stir in the lemon zest. Set aside to cool. 7 To make crème Chantilly, whisk the whipping cream, sugar and mascarpone until smooth, then stir in the almond extract. 8 To assemble the mille-feuille, lay three of the pastry rectangles on a board. Spread evenly with the raspberry jam, then add six raspberries. Pipe the raspberry pastry cream in between the raspberries with a star-shaped nozzle. Add the top layers, then pipe the crème Chantilly over each top layer. Finish with a fresh raspberry and some gold leaf. 100 EXPLORE MORE 2018

FRENCH RECIPE