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How to Make Napoleon Slices

How to Make Napoleon Slices

A napoleon, otherwise known as mille-feuille, is a classic dessert that we all know and love. It has a delightful cream and jam filling sandwiched between layers of golden puff pastry, and it’s either dusted with icing sugar or iced and then drizzled with chocolate – yum! Using our recipe, you’ll be able to make a batch of delicious napoleon slices with ease and still impress your guests – perfect!


  • 2tbsp of All Purpose Flour
  • Frozen Puff Pastry or Homemade Puff Pastry
  • ¼ Cup of Caster Sugar
  • 1 Cup of Single Cream
  • 2 Egg Yolks (beaten)
  • Pinch of Salt
  • ½ tsp of Vanilla Extract
  • ¼ Cup of Whipping Cream
  • Strawberry or Raspberry Jam

If you need to convert from cups to grams, click here.

Icing Ingredients:

  • 2 Cups of Icing Sugar
  • ¼ tsp of Vanilla Extract
  • 2 - 3tbsp of Boiling Water
  • Dark or Milk Chocolate (to melt)




  1. Preheat your oven to 220°C (200°C fan or gas mark 7) and line the baking trays with baking paper.
  2. Unfold the pastry sheets, ensuring they’re all defrosted and pliable (if you’re using frozen pastry). Using a pastry wheel, trim the edges of the pastry sheets to a 9” square and then cut the sheets into nine 3” squares.
  3. Perforate the pastry sheets and then transfer them to the baking trays. Bake the pastry sheets in the oven for 15 – 20 minutes or until golden. Carefully remove the pastry sheets from the baking trays and place them on a wire rack to cool.
  4. To create the cream filling, add the caster sugar, flour and salt to a saucepan and gradually pour in the single cream as the ingredients heat; gently whisk the cream mixture until it’s thick and bubbling. Once the mixture has thickened, continue to heat it and whisk continuously for 1 minute.
  5. Separate two egg yolks and whisk them in a mixing bowl. Pour half of the hot cream mixture into the bowl and gently whisk until well combined. Pour both parts of the cream mixture back into the saucepan; reheat and stir the mixture for 2 minutes.
  6. Remove the cream mixture from the heat and gently stir in the vanilla extract. Pour the mixture into a heatproof bowl and cover with clingfilm. Leave the mixture to cool to a warm temperature and do not stir.
  7. In another mixing bowl, add the whipping cream and whisk until it begins to thicken (you can use an electric whisk, if you prefer). When the hot cream mixture is warm, fold in the whipped cream and then pour the mixture into a piping bag – do not cut the end.
  8. To create the icing, pour the icing sugar and vanilla extract into a heatproof bowl and gradually add the boiling water. Stir the icing continuously until it becomes thick but easily spreadable.
  9. Fill a saucepan with water and heat until the water is simmering. Break the chocolate into chunks and place in a heatproof bowl; place the bowl over the simmering water to heat. Stir the chocolate until it’s smooth and melted, and then remove from the heat.
  10. Now it’s time to assemble the napoleon slices. Spread an even layer of jam on the bottom layer of each pastry slice and then pipe cream filling over the top; pipe close to the middle to prevent the cream from spilling out of the sides. Repeat the process again so each slice has 2 layers of filling sandwiched between 3 layers of pastry.
  11. Using an icing spatula, gently spread an even layer of icing over each napoleon slice. Using a tablespoon, drizzle chocolate lines over the iced slices. If you want to create the traditional chevron design, dip a tapered-cone tool into boiling water and carefully flick the chocolate lines into chevrons; you need to do this before the chocolate sets.
  12. Place the napoleon slices in the fridge to chill for 30 minutes and then enjoy!
How To