Napoléons

Napoléons, also known as Napoleon cakes or Mille-feuille, are a classic pastry consisting of layers of crisp puff pastry and rich cream or custard. The name "Mille-feuille" translates from French as "a thousand leaves," referring to the many thin layers of puff pastry. While the term "Napoléon" is often used interchangeably with Mille-feuille in English-speaking countries, its exact origin is debated. Some suggest it was named in honor of Napoleon Bonaparte, while others believe it refers to a Neapolitan origin, with "Napoléon" being an anglicization of "Napolitain."

The construction of a traditional Napoléon involves baking multiple sheets of puff pastry until golden and flaky. These are then typically cooled and cut into rectangular portions. Between these pastry layers, a smooth filling is spread, most commonly a pastry cream (crème pâtissière) flavored with vanilla. The top layer of pastry is often glazed with icing, sometimes featuring a marbled pattern of chocolate or fondant, or simply dusted with powdered sugar. The contrast between the brittle, buttery pastry and the soft, sweet filling is a hallmark of this dessert. Variations exist, with some recipes incorporating fruit or different types of creams. Napoléons are enjoyed worldwide and are a staple in many bakeries and patisseries.