Classic Mille-Feuille Recipe
Unlocking the Flavors of Mille Feuille: A Delicious French Pastry Delight. The Mille Feuille, the pinnacle of French pastry artistry, calls with layers of pure decadence. Let’s start with this delicious dessert, which features a symphony of flavors and textures in every bite.
Ingredients
✅ Puff Pastry
- 3 sheets puff pastry (about 750g total)
✅ Pastry Cream (Crème Pâtissière)
- 500 ml milk
- 1 vanilla bean (or 2 tsp vanilla paste/extract)
- 5 egg yolks
- 100 g sugar
- 40 g cornstarch
- 40 g butter (cold, diced)
✅ Icing
- 200 g powdered sugar
- 2–3 tbsp milk (or water)
- 50 g melted dark chocolate (for decoration)
Instructions
1️⃣ Bake the Puff Pastry
1. Preheat oven to 200°C / 400°F
2. Place pastry sheets between parchment & a baking tray on top (to keep flat)
3. Bake 20–25 min until golden & crisp
4. Let cool, then trim edges and cut into equal rectangles (3 layers)
(Tip: Dust with powdered sugar & return to oven 5 min for caramelized crispness)
2️⃣ Make the Pastry Cream
1. Heat milk + vanilla to just boiling
2. Whisk yolks + sugar until pale, then add cornstarch
3. Slowly pour hot milk into yolks (temper), whisk well
4. Return to pot & cook on medium stirring until thick
5. Remove from heat, add butter & mix smooth
6. Cover with plastic touching surface & chill completely
3️⃣ Assemble
1. Pipe a thick layer of pastry cream on first pastry sheet
2. Add second layer, repeat cream
3. Finish with last pastry sheet on top
Press gently & chill 2 hours for clean slicing
4️⃣ Marble Glaze
1. Mix powdered sugar + milk into thick icing
2. Spread over top layer
3. Pipe thin chocolate lines
4. Drag a toothpick back-and-forth for the signature pattern
🍰 Serving Tip
Use a hot sharp knife to slice — Mille-feuille is delicate!
❤️ Chef’s Notes
✨ Swap cream for:
Coffee pastry cream ☕️
Chocolate ganache 🍫
Whipped diplomat cream (pastry cream + whipped cream)
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