Mille-feuille

{{Original research section|date=September 2020}}

According to the Oxford Companion to Sugar and Sweets, {{lang|fr|mille-feuille}} recipes from 17th century French and 18th century English cookbooks are a precursor to layer cakes.

The earliest mention of the name {{lang|fr|mille-feuille}} itself appears in 1733 in an English-language cookbook written by French chef Vincent La Chapelle.{{cite book |last1=La Chapelle |first1=Vincent |title=The Modern Cook |date=1733 |publisher=N. Prevost |location=London |page=20 }} The 18th century {{lang|fr|mille-feuille}} was served stuffed with jam and marmalade instead of cream.

In French, the first mention{{primary source inline|date=September 2020}} of the {{lang|fr|mille-feuille}} appears a little later, in 1749, in a cookbook by Menon:{{cite book |last1=Menon |title=La science du maître d'hôtel cuisinier, avec des observations sur la connaissance & propriétés des alimens |date=1749 |page=347 |url=http://gallica.bnf.fr/ark:/12148/bpt6k54549881/f471.item.r=mille.zoom |via=Bibliothèque nationale de France }}

To make a {{lang|fr|mille-feuille}} 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.

File:Strawberry Napoleon.jpg

The word {{lang|fr|'mille-feuille'}} 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.{{cite book |last1=Grimod de la Reynière |title=Almanach des gourmands: servant de guide dans les moyens de faire ..., Volume 7 |date=1810 |publisher=Joseph Chaumerot |page=221 |access-date=26 July 2016 |url=https://books.google.com/books?id=-RsJAAAAQAAJ&pg=PA221 |via=Google Books }} 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.{{cite book |last1=Dubois |first1=Urbain |title=Cuisine de tous les pays: études cosmopolites |date=1876 |page=538 |url=https://books.google.com/books?id=148EAAAAYAAJ&pg=PA538 |via=Google Books }}

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 {{lang|fr|mille-feuille}} is called {{lang|de|'Szegediner Torte'}}.{{cite book |last1=Davidson |first1=Alan |last2=Jaine |first2=Tom |title=The Oxford Companion to Food |url=https://archive.org/details/oxfordcompaniont00davi_0 |url-access=registration |year=1999 |publisher=Oxford University Press |page=[https://archive.org/details/oxfordcompaniont00davi_0/page/505 505] |isbn=978-0-19-211579-9 }}

Traditionally, a {{lang|fr|mille-feuille}} is made up of three layers of puff pastry and two layers of {{lang|fr|crème pâtissière}}. The top layer is coated with a sprinkling of powdered sugar.{{cite web |url=http://cuisine.larousse.fr/recettes/detail/mille-feuille |title=Mille-feuille |publisher=Larousse Cuisine |access-date=2016-03-11}} 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.{{cite book |title=The Art of French Pastry: A Cookbook |date=3 December 2013 |publisher=Random House |isbn=978-0307959362 |url=https://books.google.com/books?id=PW1RHGO8b5YC&q=mille+feuille&pg=PA116}}

File:Slide-mille-feuille.jpg

File:Mille-feuille 01.jpg

According to La Varenne, it was earlier called {{lang|fr|gâteau de mille-feuilles}} ({{literally|cake of a thousand sheets}}), 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.{{lang|fr|André Guillot, Vraie Cuisine légère, Éditions Flammarion,|italic=unset}} 1992, republished in 2007 {{ISBN|978-2-08-202542-3}} (in French). The counting of layers was reported in {{lang|fr|Compte-rendu du Séminaire n°32 de gastronomie moléculaire}} (December 18, 2003) from the French Society of Chemistry, see [http://www.sfc.fr/seminaire/CPTRDU32.pdf Compte-rendu] {{webarchive|url=https://web.archive.org/web/20081205154121/http://www.sfc.fr/seminaire/CPTRDU32.pdf |date=2008-12-05 }} (in French).

In France, the pastry called Napoleon is made with two joined layers of {{clarify span|text={{lang|fr|pâte feuilletée}} |reason=What is this pastry? Please give a simple English explanation.|date=November 2023}} filled with frangipane.{{cite book |title=The Oxford Companion to Food |year=1999 |publisher=Oxford University Press |pages=205–206 |isbn=978-0-19-211579-9 |url=https://archive.org/details/oxfordcompaniont00davi_0/page/504/mode/2up}}

Rogel, a popular cake, the Argentine variant of the French pastry {{lang|fr|mille-feuille}}, 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.

In Australia, a variant of the {{lang|fr|mille-feuille}} is {{cn span|the custard slice,|date=October 2024}}{{dubious|date=October 2024}} usually known as the vanilla slice. It is made using a gelatin-set {{lang|fr|crème pâtissière}}, 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.{{Cite web|title=Layered chocolate vanilla custard slice (mille-feuille)|url=https://www.foodtolove.co.nz/recipes/layered-chocolate-vanilla-custard-slice-mille-feuille-7770|access-date=2020-12-27|website=Food To Love|date=13 August 2017 |language=en|archive-date=21 April 2020|archive-url= https://web.archive.org/web/20200421070706/https://www.foodtolove.co.nz/recipes/layered-chocolate-vanilla-custard-slice-mille-feuille-7770}}{{fv|date=October 2024}}{{fv|date=October 2024}}

File:Kremna rezina.jpg}}]]

A similar local variety is called {{lang|sh|krempita}} in Serbia and Bosnia and Herzegovina, {{lang|sl|kremna rezina}} or {{lang|sl|kremšnita}} in Slovenia and Croatia, and {{lang|sk|krémeš}} in Slovakia.{{citation needed|date=September 2020}}

File:Feesttompoucen0865.jpg}} on the King's Day in the Netherlands]]

In Belgium and the Netherlands, the {{lang|fr|tompouce}} or {{lang|nl|tompoes}} 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 {{lang|fr|tompouce}}.

In Canada, {{lang|fr|mille-feuille}} is often named {{lang|fr|gâteau Napoléon}} 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 {{lang|fr|mille-feuille}} uses graham crackers instead of puff pastry, with pudding replacing the custard layer.

In the German-speaking part of Switzerland and also in Austria, it is called {{lang|de-AT|Cremeschnitte}}. In Israel it is known by a variation of that name, {{transliteration|he|kremshnit}} ({{lang|he|קרמשניט}}).

In Greece, the pastry is called {{lang|el|μιλφέιγ}}, a transcription of the word {{lang|fr|mille-feuille}} using the Greek alphabet. The filling between the layers is cream{{clarify|reason=liquid cream?|date=September 2020}} whereas whipped cream (a vanilla-infused French Chantilly) is used at the top of the pastry.{{citation needed|date=September 2020}}

File:HK Napolean.jpg

In Hong Kong, the {{lang|yue|拿破侖}} ({{transliteration|yue|naa4 po3 leon4}}, "Napoleon") is layered with buttercream, meringue and walnuts.{{cite news |title=謝絕冷藏！牛頭角「森林麵包」限量供應港式九層拿破崙 取貨前半小時才製作 保證超脆！|url=https://www.mpweekly.com/culture/%e9%a3%b2%e9%a3%9f/%e9%ba%b5%e5%8c%85%e5%ba%97-%e5%b1%8b%e9%82%a8-%e6%b8%af%e5%bc%8f%e6%8b%bf%e7%a0%b4%e5%b4%99-179016 |work=明周文化 |lang=zh-hk |date=2021-05-07 }}{{cite news |author1=梁家權 |title=港式拿破崙夠硬淨 好味大過天 |url=https://www.stheadline.com/columnists/lifestyle/3170364/%E6%A2%81%E5%AE%B6%E6%AC%8A-%E6%B8%AF%E5%BC%8F%E6%8B%BF%E7%A0%B4%E5%B4%99%E5%A4%A0%E7%A1%AC%E6%B7%A8%E5%A5%BD%E5%91%B3%E5%A4%A7%E9%81%8E%E5%A4%A9 |work=星島日報 |lang=zh-hk |date=2022-11-26 }} In Mainland China, a similar product also marketed as a Napoleon ({{zh|c=拿破侖|p=Nápòlún|labels=no}}, or more commonly, {{zh|t=法式千層酥|labels=no}}) 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.

In Hungary, it is called {{lang|hu|krémes}}.{{cite news |url=https://www.wsj.com/articles/SB10001424052970204485304576645240754663616 |title=The Best Krémes in Budapest, Hungary |work=The Wall Street Journal |access-date=16 September 2015 }} One version, the {{lang|hu|francia krémes}} (French Napoleon), is topped with whipped cream and caramel fondant.

File:Academiabarillamillefoglie.png

In Italy, the {{lang|fr|mille-feuille}} is known as the {{lang|it|mille foglie}} 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).

In Iran, the pastry is called {{lang|fa|شيرينى ناپلئونى}} ({{transliteration|fa|Shirini-ye Nâpeloni}}, literally "Napoleonic sweet pastry"). It consists of thin puff pastry, rose water, pistachios and whipped saffron cream which is often topped with powdered sugar.

In Lithuanian tradition, Napoleon or {{lang|lt|Napoleonas}}. In Lithuanian recipe pastry has layers of fruit filling such as wild cranberries jam and crème pâtissière. Sometimes is associated with weddings or celebrations.{{citation needed|date=September 2020}}

In Morocco, {{lang|fr|mille-feuille}} are consumed regularly and are known by their French name.

In the Philippines, they are called {{lang|hil|napoleones}} ({{IPAc-en|n|æ|p|ɒ|ˈ|lj|oʊ|n|ɛ|s}} {{respell|na|pol|YOH|nes}}, {{IPA|tl|na.polˈjɔ.nɛs}}; {{lang|es|napoleón}} 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 can be bought as {{lang|tl|pasalubong}} by many who visit the island.

File:00861 Cakes in Sanok, kremówka.jpg}}]]

In Poland, the local variant of the pastry is officially called {{lang|pl|napoleonka}}, and less commonly {{lang|pl|kremówka}}. It consists of two layers of pastry separated by a thick cream layer. The whole pastry is then covered with powdered sugar.

Similar to other European countries, in Portugal the French variation is known as {{lang|pt|mil-folhas}} (a direct translation of the French) in the Lisbon region, and as {{lang|pt|napoleão}} (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 {{lang|pt|russo}} (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 {{lang|pt|marmelada}} (quince cheese), although these are uncommon.

File:TortNapoleon(kuski).jpgIn Russian literature, a cake named Napoleon ({{langx|ru|Наполеон}}) is first mentioned as early as in the first half of the 19th century.«Вонзаете вилку в сладкий пирог и – его имя Наполеон!» из статьи [http://www.bestugev-m.org.ru/lib/sb/book/3141/page/3 «Клятва при гробе Господнем. Русская быль XV века. Сочинения Н. Полевого. 1832»]. А. А. Бестужев-Марлинский. 1833. {{in lang|ru}} -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. Alexander Bestuzhev explained the emergence of such names by the romantic and historicist spirit of that time. 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).{{Cite web |last=Science-et-vie.com |first=Guerres Histoire |date=2017-06-20 |title=Le gâteau Napoléon – Guerres & Histoire |url=https://guerreshistoire.science-et-vie.com/travaux-des-lecteurs/le-gateau-napoleon-1042 |access-date=2023-02-01 |website=guerreshistoire.science-et-vie.com |language=fr}}

Later, the cake became a standard dessert in Soviet cuisine.{{cite book | author = П. В. Абатуров | editor = М. О. Лифшиц | title = Кулинария| publisher = Госторгиздат, Министерство пищевой промышленности СССР | location = Москва | year = 1955 | page = 763 | display-authors = etal }} {{in lang|ru}} – {{cite book | author = P. V. Abaturov | editor = M. O. Lifschitz | title = Cookery | location = Moscow | year = 1955 | page = 763 | publisher = Gostorgizdat, USSR Ministry of Food Industry | display-authors = etal}} 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 South Africa and Zimbabwe, it is called a 'custard slice'.

In the Spanish {{lang|es|milhojas}}, the puff pastry is thin and crunchy. They are often far deeper than solely three layers of pastry and can reach up to {{convert|6|in|cm}} 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.

In Sweden as well as in Finland, the {{lang|sv|Napoleonbakelse}} (Napoleon pastry) is a {{lang|fr|mille-feuille}} filled with whipped cream, custard, and jam. The top of the pastry is glazed with icing and currant jelly. In Denmark it is called {{lang|da|napoleonskage}} and in Norway {{lang|no|napoleonskake}}, both meaning "Napoleon cake".{{cite web |url=https://ordnet.dk/ods/ordbog?query=napoleonskage |title=napoleonskage |work=Ordbog over det danske sprog |language=da}}{{cite web |url=https://www.naob.no/ordbok/napoleonskake |title=napoleonskake |work=Det Norske Akademis ordbok |language=no}}

File:Vanilla Mille-Feuille with berries onboard the MS Queen Anne.jpgIn the United Kingdom, the pastry is most often called a vanilla slice, cream slice, or a custard slice, but can, on occasion, be named {{lang|fr|mille-feuille}} 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.{{cite web |url=https://www.bbc.co.uk/food/recipes/custard_slice_58534 |title=Custard slice |publisher=BBC Food }}

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.{{cite web |url=https://www.kingarthurbaking.com/recipes/napoleons-recipe |title=Napoleons |publisher=King Arthur Baking}}{{cite web |url=https://www.marthastewart.com/1158571/napoleon |title=Napoleon recipe |publisher=Martha Stewart}}

File:Napoleon dessert - March 2023 - Sarah Stierch 02.jpg

In Latin American {{lang|es|milhojas}}, various layers of puff pastry are layered with confectioner's sugar on top. A Colombian version of {{lang|es|milhoja}} has various layers of puff pastry and pastry cream. It is topped with arequipe (dulce de leche).{{citation needed|date=September 2020}}

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• [https://parsiday.com/5766-napoleon-pastry/ طرز تهیه شیرینی ناپلئونی خانگی مجلسی و خوشمزه] [How to make homemade and delicious Napoleon sweets] {{In lang|fa}}

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