A History of Napoleons

Napoleons are a much-loved dessert treat that have different names depending on the location. In France, a Napoleon is a Mille-Feuille while in countries that form the British Commonwealth, it is known as vanilla slice, cream slice, or custard slice. The exception to this is Quebec which still calls the pastry a Mille-Feuille. In Italy, believed to be the country of origin, a Napoleon is known as mille foglie, also meaning leaves.

The dessert itself is constructed of a mass of several layers of alternating puff pastry and some sort of sweet filling. Typically, a pastry cream is used but whipped cream and jam have been used as well. Following the construction of the dessert, it is glazed with icing or fondant in alternating strips of white and brown, or chocolate, and then combed. This gives the dessert its distinct appearance.

In some areas, particularly Italy, a Napoleon can be a non-dessert item. It is possible to acquire the pastry with cheese and spinach or pesto on the inside as opposed to the typical pastry cream. While common in Naples and the surrounding areas, the idea has not spread much beyond that area.

No one is quite sure when or where the Napoleon originated. It is thought to have been originally created and consumed in southern Italy, particularly Naples. The name of the pastry seems to lend itself to this idea. The name comes from the French adjective to describe something from Naples, Napolitain. The spelling of "napoleon" is actually a mis-translation of Napolitain. It should have been translated to Neopolitan. The idea of the dessert was altered with the rise of Emperor Napoleon the First of France. Despite his name being used to describe the dessert in translation, there is zero evidence that connects the pastry to the emperor himself. In France, a Napoléon is a mille-feuille with an almond paste center.

Food historians typically place the creation of Napoleons in 19th century Europe but, again, no one is quite sure when they were created. The dessert may be a descendant or variation of phyllo, the pastry dough known to ancient Middle Eastern and Greek cooks. Phyllo is also comprised of a variety of layers or leaves. It's most famously used in baklava.

For more information on various desserts and other foods, please visit http://desserts.cdkitchen.com/. The expert information will be sure to help with any future food questions.

Joseph Devine

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