Vegan Napoleon Dessert Recipe (2024)

FAQs

What is the difference between a Napoleon dessert and a mille-feuille? ›

Mille-feuille is very similar to the Italian dessert, Napoleon. The main difference between the two desserts is that a Napoleon is layered with almond paste instead of cream. A traditional mille-feuille will consist of three layers of puff pastry alternated with two layers of pastry cream.

A mille-feuille (French: [mil fœj]; lit. 'thousand-sheets'), also known by the names Napoleon in North America, vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême.

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.

Storage information: Napoleons are best served the day they're assembled. While still delicious after one or two days in the refrigerator, the pastry will lose its crispiness. See “tips,” below, for make-ahead instructions.

A fresh mille-feuille is the best type of mille-feuille, as it will be flaky. On the other hand, a mille-feuille that has been out for a while will be soggy as the cream will have soaked into the flakes.

These are completely different cakes, the texture of the cakes is different, Napoleon is more saturated, therefore less visually, although it does not affect the taste in any way.

French desserts are generally prepared with creams, fruits, and custard. They are extra flaky in texture as a lot of butter is used in their preparation. It requires attention to detail, dedication, and a lot of patience to bake such pastries.

A vanilla slice is usually a very thick slab of custard sandwiched between two thin puff sheets. A mille feuille is more decorative, could have multiple custard (or diplomat cream) layers and looks very sophisticated. It is one of the simplest things you can make with a puff sheet, yet looks so elegant!

Originally named "mille-feuille", the Napoleon cake was supposedly brought to Russia by the French in the early 19th century. This cake commemorated the anniversary of the Russian victory against Napoléon Bonaparte in 1812.

Picture this: soft layers of sponge cake infused with fragrant flavors, sandwiched between velvety buttercream, all topped with delicate decorations that tell a story of tradition and family heritage. Welcome to the world of Nanalan Cakes, where every bite is a celebration of generations past and present.

How do you cut a Napoleon cake? ›

I would say the best way to do it is to freeze it for about an hour, then slice it with a very sharp knife. Alternatively, you can cut the puff pastry into individual portions and then assemble it, and that way you can serve it right up, no muss no fuss!

As long as you account for a few hours to allow your pastry cream to chill, making a Napoleon is as simple as making pudding. You can also make the pastry cream filling days, weeks, or months in advance. It will keep well in the refrigerator for several days and can even be frozen for up to three months.

Plate each mille-feuille and serve with a fork, or you can eat it handheld. The longer the assembled pastries sit in the refrigerator, the more solid they'll become.

Translated to English, millefeuille (pronounced meel-foy) means one thousand sheets, layers, or leaves.

This classic French pastry, whose name in both French and Spanish—mille-feuilles and milhojas, respectively—means thousand leaves (for its delicate multiple layers), is also known as the napoleon. The name is probably a reference not to the diminutive Corsican emperor, but to the multilayered confections of Naples.

The difference between a custard slice and a Napoleon or mille feuille is the lack of a middle slab of puff pastry. (The latter two can also be made with alternate fillings, but custard or pastry cream are traditional options.)