Mille-feuille
Template:Short description Template:Redirect Template:Multiple issues Template:Italic title Template:Infobox food
A Template:Lang (Template:IPA; Template:Literally),<ref group=note>The name is also written as Template:Lang and Template:Lang.</ref> also known by the names Napoleon in North America, Post-Soviet countries, <ref name="Barron's">Template:Cite book</ref><ref name="Random House">Template:Cite book</ref> 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.
Traditionally, a Template:Lang is made up of three layers of puff pastry (Template:Lang), alternating with two layers of pastry cream (Template:Lang). The top pastry layer is finished in various ways: sometimes it is topped with whipped cream, or it may be dusted with icing sugar, cocoa, pastry crumbs, or sliced almonds. It may also be glazed with icing or fondant alone, or in alternating white (icing) and brown (chocolate) or other colored icing stripes, and combed to create a marbled effect.Template:Sfn
History
Template:Original research section According to the Oxford Companion to Sugar and Sweets, Template:Lang recipes from 17th century French and 18th century English cookbooks are a precursor to layer cakes.
The earliest mention of the name Template:Lang itself appears in 1733 in an English-language cookbook written by French chef Vincent La Chapelle.<ref>Template:Cite book</ref> The 18th century Template:Lang was served stuffed with jam and marmalade instead of cream.
In French, the first mentionTemplate:Primary source inline of the Template:Lang appears a little later, in 1749, in a cookbook by Menon:<ref>Template:Cite book</ref>
To make a Template:Lang cake, you take puff pastry, make out of it five cakes of equal size, & of the thickness of two coins, in the last one you shall make a hole in the middle in the shape of a Knight's cross, regarding the size you will base yourself on the dish that you will use for service, bake them in the oven. When they are baked & cooled, stack them one on the other, the one with the hole on top, & jams between every cake, [sentence unclear, maybe referring to covering all sides with jam] & ice them everywhere with white icing so that they appear to be a single piece; you can embellish it with some red currant jelly, candied lemon skins & pistachio, you serve them on a plate.
The word Template:Lang is not used again in the recipe books of the 18th century. However, under the reign of Napoleon Bonaparte, several of the fanciest Parisian pastry shops appear to have sold the cake.<ref>Template:Cite book</ref> During the 19th century, all recipes describe the cake as filled with jam, with the exception of the 1876 recipe by Urbain Dubois, where it is served with Bavarian cream.<ref>Template:Cite book</ref>
According to Alan Davidson in the Oxford Companion to Food, the invention of the form (but not of the pastry itself) is usually attributed to Szeged, Hungary, where a caramel-coated Template:Lang is called Template:Lang.<ref name="OxCoFo-mille">Template:Cite book</ref>
Composition
Traditionally, a Template:Lang is made up of three layers of puff pastry and two layers of Template:Lang. The top layer is coated with a sprinkling of powdered sugar.<ref>Template:Cite web</ref> In later variations, the top is glazed with icing, in alternating white (icing) and brown (chocolate) strips, and then combed.
It is often layered with fruits, most commonly strawberry and raspberry.<ref>Template:Cite book</ref>
Variations
According to La Varenne, it was earlier called Template:Lang (Template:Literally), referring to the many layers of pastry. Using traditional puff pastry, made with six folds of three layers, it has 729 layers; with some modern recipes it may have as many as 2,048.<ref>Template:Lang 1992, republished in 2007 Template:ISBN (in French). The counting of layers was reported in Template:Lang (December 18, 2003) from the French Society of Chemistry, see Compte-rendu Template:Webarchive (in French).</ref>
In France, the pastry called Napoleon is made with two joined layers of Template:Clarify span filled with frangipane.<ref>Template:Cite book</ref>
Argentina and Uruguay
Rogel, a popular cake, the Argentine variant of the French pastry Template:Lang, consists of various layers of puff pastry alternating with layers of dulce de leche and a top glazed with meringue. Rogel is considered a classic, and a wedding cake favourite.
Australia and New Zealand
In Australia, a variant of the Template:Lang is Template:Citation needed span{{ safesubst:#invoke:Unsubst||date=__DATE__ |$B= Template:Fix }} usually known as the vanilla slice. It is made using a gelatin-set Template:Lang, and in many cases, passionfruit icing. "French Vanilla slice" refers to a similar product without fondant icing. In New Zealand, it is variously known as a custard slice, a custard square, a vanilla slice, or, with passion-fruit icing, a passion-fruit slice.<ref>Template:Cite webTemplate:Failed verification</ref>Template:Failed verification
Balkan countries
A similar local variety is called Template:Lang in Serbia and Bosnia and Herzegovina, Template:Lang or Template:Lang in Slovenia and Croatia, Template:Lang in Slovakia, and Template:Lang in Romania. Template:Citation needed
Belgium and the Netherlands
In Belgium and the Netherlands, the Template:Lang or Template:Lang is the equivalent pastry. Several variations exist in Belgium, but in the Netherlands it has achieved an almost iconic status, with very little variation seen in form, size, ingredients and colour (always two layers of pastry, nearly always pink glazing, but orange around national festivities). The cartoon character Tom Puss by Marten Toonder is named after the Template:Lang.
Canada
In Canada, Template:Lang is often named Template:Lang among French speakers, and "Napoleon slice" in English-speaking Canada. It is sold with either custard, whipped cream, or both between three layers of puff pastry; almond paste is the most common filling. A French Canadian method of making a Template:Lang uses graham crackers instead of puff pastry, with pudding replacing the custard layer.
German varieties
In the German-speaking part of Switzerland and also in Austria, it is called Template:Lang. In Israel it is known by a variation of that name, Template:Transliteration (Template:Lang).
Armenia
In Armenia and Armenian cuisine, mille feuille is known as "Napoleon" (Template:Langx) and is made from multiple thin layers of baked pastry dough, typically made with flour, butter, eggs, and sour cream. The layers are filled with a custard cream made of milk, sugar, eggs, and butter, sometimes combined with sweetened condensed milk. The cake is assembled by stacking the layers with cream, covering the surface, and finishing with crushed pastry crumbs. While walnuts, hazelnuts, raspberries, or sometimes Armenian brandy are also added to the cake in some variations.<ref>Template:Cite web</ref>
Greece
In Greece, the pastry is called Template:Lang, a transcription of the word Template:Lang using the Greek alphabet. The filling between the layers is creamTemplate:Clarify whereas whipped cream (a vanilla-infused French Chantilly) is used at the top of the pastry.Template:Citation needed
Hong Kong
In Hong Kong, the Template:Lang (Template:Transliteration, "Napoleon") is layered with buttercream, meringue and walnuts.<ref name="mpweekly-2021-05-07">Template:Cite news</ref><ref name="港式拿破崙夠硬淨">Template:Cite news</ref> In Mainland China, a similar product also marketed as a Napoleon (Template:Lang-zh, or more commonly, Template:Lang-zh) varies between regions and individual bakeries, but usually features a top and bottom layer of rough puff pastry, typically made with vegetable shortening rather than butter, and a sponge cake and artificial buttercream filling.
Hungary
In Hungary, it is called Template:Lang.<ref>Template:Cite news</ref> One version, the Template:Lang (French Napoleon), is topped with whipped cream and caramel fondant.
Italy
In Italy, the Template:Lang is known as the Template:Lang and contains similar fillings. Another important distinction of the Italian variety is that it often consists of a layer of puff pastry with layers of sponge cake as well (e.g. from bottom to top, puff pastry, sponge cake strawberries and cream and then puff pastry).
Iran
In Iran, the pastry is called Template:Lang (Template:Transliteration, literally "Napoleonic sweet pastry"). It consists of thin puff pastry, rose water, pistachios and whipped saffron cream which is often topped with powdered sugar.
Japan
In Japan both the terms “mille-feuille” and “Napoleon” are used, though they denote different versions of the desert. The first is pronounced “mirufiiru” (ミルフィーユ), and usually features two or three layers of puff pastry filled with custard cream and sliced strawberries, and topped with a small amount of the same. The more extravagant version is known as “Napoleon Pie” (ナポレオンパイ) and features three layers of puff pastry filled with whipped and custard cream with halved strawberries. It is topped with two rows of whole strawberries bordered with pipped whipped cream. All four vertical sides are then completely covered with sliced almonds.
Lithuania
In Lithuanian tradition, Napoleon or Template:Lang. In Lithuanian recipe pastry has layers of fruit filling such as wild cranberries jam and crème pâtissière. Sometimes is associated with weddings or celebrations.Template:Citation needed
Morocco
In Morocco, Template:Lang are consumed regularly and are known by their French name.
Philippines
In the Philippines, they are called Template:Lang (Template:IPAc-en Template:Respell, Template:IPA; Template:Lang in the singular), and are made of two to three layers, with pastry cream or white custard as filling, topped with sugar glaze. It is a popular specialty on Negros Island, especially in Silay City and Bacolod City, and can be bought as Template:Lang by many who visit the island.
Poland
In Poland, the local variant of the pastry is officially called Template:Lang, and less commonly Template:Lang. It consists of two layers of pastry separated by a thick cream layer. The whole pastry is then covered with powdered sugar.
Portugal
Similar to other European countries, in Portugal the French variation is known as Template:Lang (a direct translation of the French) in the Lisbon region, and as Template:Lang (a transliteration of Napoleon's name) in the centre and north of Portugal. Conversely, in the north, the Russian variant is known as mil-folhas, which in the Lisbon region is usually called Template:Lang (with the meaning of 'Russian') or possibly russo folhado ('Russian pastry'). Both types are common across coffee shops, tea houses, and patisseries in Portugal; the French mille-feuille is even found on some supermarket chains, produced industrially and either individually packaged or as a set.
While the recipe for the Portuguese variant is very consistent with the original French one, both in look, flavour, and size, there are two additional alternatives. The first is just a bigger version of the mille-feuille, with additional layers and probably more cream, being commonly 5–7 cm in height. The second alternative (more common in the regular format) is to tint the white icing sugar with egg gems, thus making it yellow in appearance, but also with the traditional chocolate marble effect. Finally, some places can also offer under the same name a few minor changes, such as a glazed caramel top, slices of almonds, or replacing the puff cream with jam, chantilly cream, or even Template:Lang (quince cheese), although these are uncommon.
Russia
.jpg){kind=link}
In Russian literature, a cake named Napoleon (Template:Langx) is first mentioned as early as in the first half of the 19th century.<ref name="Bestuzhev">«Вонзаете вилку в сладкий пирог и – его имя Наполеон!» из статьи «Клятва при гробе Господнем. Русская быль XV века. Сочинения Н. Полевого. 1832». А. А. Бестужев-Марлинский. 1833. Template:In lang -Stick a fork in a sweet cake, and its name is Napoleon! from the article Oath at the Holy Sepulchre. Russian true stories in the 15th century. Works by N. Polevoy. 1832. Alexander Bestuzhev. 1833.</ref> Alexander Bestuzhev explained the emergence of such names by the romantic and historicist spirit of that time.<ref name="Bestuzhev" /> The cake has enjoyed an especially great popularity since the centenary celebration of the Russian victory over Napoleon in the Patriotic War of 1812. During the celebrations in 1912, triangular-shape pastries were sold resembling the bicorne. The many layers of the cake symbolized La Grande Armée. In fact, the Russian "Napoleon" is an old recipe that was revisited in 1925 by the pastry chef Adrien Artigarrède. He added almonds from Crimea and icing sugar on the top (symbolizing the snows of Russia, once so helpful to Russians in their defeat of Napoleon).<ref>Template:Cite web</ref>
Later, the cake became a standard dessert in Soviet cuisine.<ref>Template:Cite book Template:In lang – Template:Cite book</ref> Nowadays, the Napoleon remains one of the most popular cakes in Russia and other post-Soviet countries. It typically has more layers than the French archetype, but the same height.
In popular culture the mille-feuille is referenced as a special treat for Count Rastov in "A Gentleman in Moscow."<ref>Template:Cite book</ref>
South Africa
In South Africa and Zimbabwe, it is called a 'custard slice'.
Spain
In the Spanish Template:Lang, the puff pastry is thin and crunchy. They are often far deeper than solely three layers of pastry and can reach up to Template:Convert tall. In the north of Spain, milhojas are usually filled with creme patissiere and have three or four layers of puff pastry. In central Spain, milhojas usually have only two or three layers of puff pastry filled with very thick layers of whipped cream or Chantilly.
Nordic countries
In Sweden as well as in Finland, the Template:Lang (Napoleon pastry) is a Template:Lang filled with whipped cream, custard, and jam. The top of the pastry is glazed with icing and currant jelly. In Denmark it is called Template:Lang and in Norway Template:Lang, both meaning "Napoleon cake".<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
United Kingdom
In the United Kingdom, the pastry is most often called a vanilla slice, cream slice, or a custard slice, but can, on occasion, be named Template:Lang or Napoleon on branded products. It is common in the UK to only use two slices of pastry with a single, thick layer of filling between them, and the filling may be pastry cream or sometimes whipped cream.<ref>Template:Cite web</ref>
United States
In the United States, the pastry is most often called a Napoleon. It typically includes three layers of pastry, is filled with pastry cream, and is glazed with icing sugar in a feathered or marbled pattern.<ref name="Barron's"/><ref name="Random House"/><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Other
In Latin American Template:Lang, various layers of puff pastry are layered with confectioner's sugar on top. A Colombian version of Template:Lang has various layers of puff pastry and pastry cream. It is topped with arequipe (dulce de leche).Template:Citation needed
See also
Notes
References
External links
- Template:Commons category-inline
- طرز تهیه شیرینی ناپلئونی خانگی مجلسی و خوشمزه [How to make homemade and delicious Napoleon sweets] Template:In lang
- Pages with broken file links
- Custard desserts
- French pastries
- Napoleon
- Puff pastry
- Soviet cuisine
- Argentine cuisine
- Australian desserts
- British pastries
- Canadian desserts
- Greek pastries
- Hong Kong desserts
- Hungarian pastries
- Italian cuisine
- Italian pastries
- Russian pastries
- Lithuanian desserts
- Moroccan pastry
- Polish desserts
- South African cuisine
- Swedish pastries
- Serbian cuisine
- Bosnia and Herzegovina cuisine
- Slovenian cuisine
- Croatian cuisine
- New Zealand desserts
- American desserts