Top Ramen® Yuzu Pear Mille Feuille

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2 hours
Prep Time
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The winning recipe of our #HowDoYouTopRamen Challenge that awarded David Chan the title of Chief Noodle Officer!

Made With:
Top Ramen Soy Sauce Pillow Front Update 328X2524
Top Ramen® Soy Sauce Flavor

  • 1 Top Ramen® Soy Sauce Flavor
  • 1 Large Egg
  • 2 tsp of Cinnamon
  • 1/2 tsp of Vanilla Extract
  • 1 Sheet of Frozen Puffed Pastry (found in the grocery store frozen section)
  • 1 Pear
  • 2 tbsp of Sugar
  • 3 tbsp of Yuzu Juice
  • 2 tbsp of Butter
  • 1 tbsp of White Miso
  • 200 g of Jet Puffed Marshmallow

  1. Puffed Pastry: Thaw one sheet of puffed pastry and roll out on a lightly floured surface to about 1/16 of an inch. Dock the pastry dough by pricking the dough with a fork throughout the dough to prevent the dough from bubbling too much. Preheat the oven to 400 F. Place dough on a baking sheet lined with parchment paper then cover the dough with another parchment paper and a heavy baking tray to further reduce puffing in the oven. Bake for a total of 11 minutes while rotating the tray half way.
  2. Shoyu Miso Butter Glaze: Mix 1/2 a tsp of the Top Ramen seasoning packet with 1 tbsp of white miso and 2 tbsp of melted butter and set aside.
  3. Yuzu Pear Jam: Cut 1 ripe pear into thin 1/8 inch wedges. Place half of the wedges in a pot with 1 tsp of Cinnamon, 2 tbsp of sugar, and 3 tbsp of yuzu juice into a small saucepan. Set aside half of the wedges for later. Bring the sauce pan to medium low heat and continue to stir for 15 to 20 minutes until most of the liquid evaporates and the pears become jammy.
  4. Once the puffed pastry has cooled, cut into 2x4 inch rectangles. Brush each rectangle with your Shoyu Miso Butter mixture. You will need three rectangles per Mille Feuille.
  5. Custard Top Ramen Noodle: Separate out the Top Ramen noodles into thin sheets. Soak the sheets of noodles in a mixture of 1 egg, 1/2 tsp of vanilla extract, 1/2 cup of milk, and 1 tsp of cinnamon. When the noodles have become soft and absorbed the mixture, wipe off any excess egg and cook with butter in a nonstick pan over medium heat. When the noodles are browned and cooked all the way through, remove them from the pan.
  6. To assemble, place one puffed pastry as the base followed by a layer of the Custard Top Ramen noodle. Spread some of the pear jam on top, then layer the reserved slices of the fresh pair. Repeat this step to create another layer and top with third piece of puffed pastry.
  7. Cover the assembled Mille Feuille with Jet Puffed Pastry. If it is difficult to spread, the marshmallow can be heated up in a microwave for 30 seconds.
  8. Before serving, torch the marshmallow exterior until toasty.