Mille-feuille
🛠 Equipment
- Rolling pin
- Baking tray
- Dough docker or fork
- Saucepan
- Whisk
- Mixing bowl
- Cooling rack
- Piping bag (10 mm plain tip)
🛒 Ingredients
| 2 sheets | All-butter puff pastry (ready-rolled) | |
| 500 ml | Whole milk | |
| 5 | Egg yolks | |
| 120 g | Caster sugar | |
| 50 g | Cornstarch | |
| 1 | Vanilla bean | |
| 40 g | Unsalted butter | |
| 100 g | Powdered sugar | |
| 200 ml | Heavy cream (30% fat) | |
| 30 g | Dark chocolate | |
| 2 tbsp | Water |
Preparation
Step 1: Bake the puff pastry discs
Preheat the oven to 200 °C (convection).
Unroll the puff pastry onto a baking sheet lined with parchment paper. Dock thoroughly with a fork.
Place a second baking sheet on top (to keep the pastry flat) and bake for 25 to 30 minutes until golden brown and crispy.
Let cool completely on a wire rack.
Step 2: Make the pastry cream
Split the vanilla bean and scrape out the seeds. Heat the milk in a saucepan with the bean and seeds until simmering.
Meanwhile, whisk the egg yolks with the sugar until pale. Add the cornstarch and mix well.
Pour the hot milk into the egg mixture in a stream, whisking constantly. Return everything to the saucepan and cook over medium heat, whisking continuously until thickened (about 2 minutes after it returns to a boil).
Remove from heat and stir in the cubed butter. Pour the cream into a wide dish, cover with plastic wrap touching the surface, and refrigerate for at least 2 hours.
Step 3: Prepare the glaze and whipped cream
Make royal icing: mix the powdered sugar with 2 tablespoons of water until smooth and thick.
Whip the cold heavy cream into firm peaks.
Once the pastry cream is cold, whisk it to loosen, then gently fold in the whipped cream with a spatula.
Step 4: Cut the pastry
Using a large serrated knife, cut the baked pastry into 3 equal rectangles (about 10×25 cm each).
Step 5: Assemble the mille-feuille
Place the first pastry rectangle on the serving dish. Using a piping bag, pipe half of the vanilla cream in even strips.
Top with the second pastry rectangle and cover with the remaining cream.
Finish with the third pastry rectangle, best side up.
Step 6: Glaze and decorate
Spread the royal icing over the top in a thin, smooth layer.
Melt the dark chocolate in a bain-marie and create decorative stripes over the icing. Using a toothpick, gently drag through the chocolate perpendicular to the stripes to create the classic mille-feuille feather effect.
Step 7: Rest and serve
Refrigerate for 30 minutes to set the glaze.
Serve chilled, cutting clean portions with a sharp serrated knife.
💡 Tips & variations
- Prick the puff pastry thoroughly before baking to prevent excessive rising.
- For a more even result, place a second baking sheet on top of the pastry during baking (baking under weight).
- Assemble at the last moment to keep the pastry crisp.
- Use a serrated knife to cut cleanly without crushing the layers.
❓ Frequently asked questions
How long does this recipe take?
1 h 30 min + 2 h rest (1 h prep).
How many servings does this make?
8 servings.
How difficult is this recipe?
hard.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
