Millefeuille with Vanilla Creme Patissiere & Feathered Fondant Icing

Preparation info
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By Lorraine Pascale

Published 2017

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Classic millefeuilles are also known as Napoleons. They are filled with crème pâtissière (pastry cream) and sport a white and brown feathered top, just like this one. I have also included a recipe for Red velvet Napoleons (here), if you want to vary the flavours and fancy trying a slightly different method of layering the pastry. Both recipes are equally striking and simple to make but – like all things worth the effort – they will take a little time.