French Mille-feuille

Name: French Mille-feuille
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 500 g Ready-made puff pastry (2 sheets); 500 ml Whole milk; 6 pcs Large egg yolks; 150 g Granulated sugar; 50 g Cornstarch; 2 tsp Vanilla extract; 50 g Cold butter, diced; 50 g Powdered sugar for dusting

Difficulty

medium

Time

1h 30m

Price Category

average

Calories

High

Mille-feuille, or 'thousand leaves' pastry, is a classic French dessert offering a perfect harmony of crispy puff pastry and velvety vanilla pastry cream. With its elegant appearance and rich flavor profile, it's guaranteed to impress your guests. While it might seem complex at first, its preparation is actually simpler than you might think, and the result is well worth every effort. Prepare this timeless delicacy and enjoy the wonder of its layers!

ingredients

8 Servings

500 g Ready-made puff pastry (2 sheets)500 ml Whole milk6 pcs Large egg yolks150 g Granulated sugar50 g Cornstarch2 tsp Vanilla extract50 g Cold butter, diced50 g Powdered sugar for dusting

Steps

Bake Pastry

Preheat your oven to 200°C (180°C fan-assisted). Lay out the puff pastry sheets on a baking tray lined with parchment paper. Prick them thoroughly with a fork, then cover with another sheet of parchment paper and a heavy baking tray or oven rack to weigh them down. Bake for 15 minutes, then remove the weight and bake for another 10-15 minutes until golden brown and crispy. Let cool completely, then cut into 3 equal rectangles.

Make Pastry Cream

In a medium saucepan, gently heat the whole milk over low heat, but do not boil. In a bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth. Slowly pour half of the hot milk into the egg mixture, whisking constantly to temper it. Then, pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring continuously, until the cream thickens, about 5-7 minutes. Remove from heat, stir in the vanilla extract and diced cold butter until melted and fully incorporated. Cover the cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and let it cool completely before chilling in the refrigerator for at least 1 hour.

Assemble & Serve

Place the first pastry layer on a serving plate. Spread half of the chilled pastry cream evenly over it. Top with the second pastry layer, then spread the remaining cream. Finally, place the third pastry layer on top. Gently press down. Just before serving, generously dust with powdered sugar. Slice with a sharp knife and serve immediately.

Extra Tips

► When baking the puff pastry, use parchment paper and another baking sheet or heavy pan on top of the pastry to ensure even baking and prevent it from rising too much.

► Chill the pastry cream thoroughly before assembling the cake; this makes it easier to work with and ensures a more stable final result.

► Dust the Mille-feuille with powdered sugar just before serving to provide the crispiest experience.

Nutrition

	Per 100g	Per Serving 180g
Calories	380kcal	684kcal
Protein	6g	11g
Fat	28g	50g
Carbohydrate	28g	50g
Fiber	1g	2g
Sugar	18g	32g