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Recipe Category / Sweets / Desserts
Peanut Butter Napoleon/Mille Feuille
Method
  • Preheat the oven to 190* C (374* F) Fan.
  • Cut the puff pastry sheet into small rectangular pieces or whatever shape you like. Try to make all of the pieces as identical as possible.
  • Dust a baking pan with icing sugar. Place the pieces of puff pastry over it and dust with some more icing sugar.
  • Bake for 15-20 minutes.

For the peanut butter cream:

  • In a saucepan add the milk, ½ the sugar and the vanilla. Place over medium heat and bring to a boil.
  • In the meantime, in a bowl, add the whole egg, egg yolks and the remaining sugar. Whisk until the mixture becomes fluffy.
  • Add the corn starch and continue whisking.
  • When the milk mixture comes to a boil, add a small amount of it to the bowl. Stir to combine and to warm up the yolks. Continue adding the milk in small batches and stir.
  • Transfer mixture back into saucepan over heat and whisk continuously until the cream thickens.
  • Add the peanut butter last and stir until completely incorporated.
  • Transfer to a pastry bag and pipe peanut butter cream over puff pastry pieces.
  • Cover with a second layer of puff pastry and pipe with more cream. Cover with a third piece of puff pastry and dust with icing sugar to complete.
  • You can serve with melted chocolate or chopped peanuts.
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Stars 5 965280a274e7faaa3ab948cbf65b3e63cafd3a357c9a1db9ace6cb5ab0ca420b
(20)
Stars 4 7a9178270a01a919f143a86d02d23da24820e7cf7d8785260b287b505604249a
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Stars 3 c9ab54a9391cb4e2af3c2a4c4675bedbe4c0f240b47f2deb664d8e5e3214bb49
(1)
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(0)
Stars 1 d2c64104eb0fa01541d9f73e1face12dcf9db387d50b23e382af06ebc6f3d651
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