Napoleon fruit mille-feuille

Mix low flour, high flour, salt, sugar and 20 grams of softened butter. Add water in batches to form a smooth dough. Cover with plastic wrap and rest for 20 minutes

Place the remaining butter between two pieces of plastic wrap and roll it into a rectangle. Set aside

Roll the rested dough into three times the size of the butter, and place the butter in the middle of the dough

Fold one end over and press it tightly, then fold the other end and press it tightly

Turn the dough sideways and roll it into a rectangle again

Fold both sides in half

Fold it in half again and let it rest for 20 minutes. Repeat three times to fold

Shape the folded phyllo into a rectangle and cut it into the width you want. Preheat the oven to 200 degrees for 10 minutes and bake for 20 minutes

Shape the baked puff pastry slightly and cut off both ends

Put the whipped cream into a piping bag and choose the one you like

Pipe cream on a piece of puff pastry to form a wave shape

Spread cream on both sides and place your favorite fruits

Pipe cream on another piece of puff pastry and stack it on the layer of fruit

Place the fruit on top again

Finished product pictures

Overview

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Ingredients

Steps