The Love Napoleon Cake (millefeuille)

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The puff dough

For this recipe, no need to make your own Puff Pastry Doughs, you may purchase the puffs in your supermarket. (most often in the frozen section)

If you live in the States, try to purchase a quality puff pastry (most puff pastry are not very tasty). I purchase mine in the chain store "Smart & Final" (look in the frozen section for 'French Puff Pastry')

1. You will need a stencil in the shape of a heart

2. You may use my file, HERE

3. Print the file and cut the heart with scissors

4. Using this stencil, cut two hearts

5. Use a sharp knife

6. Transfer the hearts onto a baking pan with a silicone mat

7. Lay another silicone mat on top

8. And then lay a baking tray, which will avoid the puff pastry to rise too much

Perforated Baking PanSilicone Baking MatPerforated Baking Mat

9.  Bake at 360 °F / 180 °C

10.  I won't tell you how long to bake. It's really up to you to bake until you obtain the light golden color that you need

Silicone Kitchen Tongs

11. Sprinkle some icing sugar and bake a few minutes

12.  This will caramelize and will avoid the puff dough to get soaked with the cream

Sifter for BakingOXO Mini Strainer

13. You are done with 2 baked hearts, and these should be the same size

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The Mousseline Cream

14. You will need to make the Mousseline Cream : you need ⅔ Cup or 200 g for the first layer and ¼ Cup or 80 g for the upper layer. Make sure to add Vanilla in the cream

15.  The recipe is HERE

16. While you are making it, you may want to add the Gelatin (0.8 Gelatin Sheet) (to bloom in cold water and add in the cream when still hot). This will make the cream a bit firmer and allow it to hold better in this dessert

Scanpan SaucepanDeBuyer WhiskGelatin Sheets

17.  Transfer the cream in a Pastry Bag and place in the refrigerator for 2 hours

18. Use a Plain Pastry Tip with a large diamater (0.62" (or 5/8" or 1.6 cm))

19. Pipe little balls all around a first heart

Matfer Bourgeat Pastry BagsDisposable Pastry BagsPlain Pastry Tips Set, Stainless Steel

20. Insert the Raspberries (13)

21. Finish the first layer by adding more Mousseline Cream

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The Whipped Cream

22. For the whipped cream : Pour into a bowl the Mousseline Cream (¼ Cup or 80 g) and a few drops of Food Coloring (red), mix with a spatula

Large Mixing Bowls, Stainless SteelPowdered Food Coloring KitWilton Gel-Based Food Color

23. Whip the Whipping Cream (⅔ Cup or 150 g): You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater

24. Add in the Vanilla Sugar (1 Tablespoon or 16 g) and whisk

KitchenAid 7-Quart Stand MixerHamilton Beach Stand MixerHand Mixer

25. You need to incorporate the two bowls, without whisking (which would destroy the airy texture)

26. Add in 1/3 of the whipped cream and fold carefully

27. Repeat with 1/3 of the cream, and repeat with the last 1/3

KitchenAid Silicone Spatula SetLe Creuset Silicone Spatula

28. Transfer into a Pastry Bag and a Saint-Honore Piping Tip

29. Pipe on the second heart

Saint Honore Pastry Tips SetSaint Honoré Nozzle

30. For the Raspberries (20), try to pick them with the same size and caliber

31. Sprinkle some icing sugar

32. Place the Raspberries around the heart

OXO Mini Strainer

33. All you need to do now is to place the upper layer on the first heart