Mille-feuille
S & I: Puff pastry dough, sweet egg cream filling, topped with chocolate fondant (dark), sugar icing (white) or sweet egg cream. H & C: Dating back to the 19th century, this French speciality is an improvement (attributed to Carême, responsible for the concept of haute cuisine) on an earlier cake created in 1651 by La Varenne, celebrated author of Le cuisiner françois (1651), the founding text of authentic French cuisine. In Oporto and Northern Portugal it is known as the Napoleão (chocolate icing) or the Josefina (sugar fondant), possibly an allusion to the period when the cake was introduced to Portugal.
