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Mille Feuille

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A classic French Mille Feuille made with crisp, flaky puff pastry layers and smooth vanilla pastry cream, finished with a glossy vanilla icing and chocolate decoration for an elegant, indulgent dessert.

Ingredients

1 lb puff pastry (about 2 sheets), homemade rough puff or thawed frozen

All-purpose flour, for dusting

4 large egg yolks

3 tbsp cornstarch

2 cups whole milk

1/2 cup granulated sugar

1 tbsp unsalted butter

1 tsp pure vanilla extract

Seeds from 1/2 vanilla bean or 1/2 tsp extra vanilla extract

1 small pinch salt

1 cup powdered sugar

1 1/2 tbsp milk

1/2 tsp pure vanilla extract (for icing)

2 oz semi-sweet chocolate, chopped

Instructions

  1. Prepare or thaw puff pastry according to instructions and keep chilled until ready.
  2. Whisk egg yolks and cornstarch together in a heatproof bowl until smooth.
  3. Heat milk and granulated sugar in a saucepan over medium heat until just simmering.
  4. Slowly whisk the hot milk into the egg mixture, then strain back into the saucepan.
  5. Cook over medium heat, whisking constantly, until thickened and bubbling, about 1–2 minutes.
  6. Remove from heat and whisk in butter, vanilla extract, vanilla bean seeds, and salt.
  7. Cover pastry cream directly with parchment or plastic wrap and refrigerate for at least 3 hours.
  8. Preheat oven to 400°F (204°C) and line a baking sheet with parchment.
  9. Roll puff pastry into an 11×16-inch rectangle and place on the baking sheet.
  10. Dock pastry with a fork, cover with parchment and a second baking sheet weighed down.
  11. Bake for 20 minutes, remove top sheet and weights, then bake 7–9 minutes more until golden.
  12. Cool pastry completely, then trim into 15 even squares.
  13. Whisk powdered sugar, milk, and vanilla extract until smooth to make icing.
  14. Melt chocolate and transfer to a piping bag or small plastic bag.
  15. Pipe pastry cream onto one pastry square, top with another square, and repeat.
  16. Ice the top layer and decorate with chocolate.
  17. Chill assembled mille feuille for at least 30 minutes before serving.

Notes

Fully bake and cool pastry to maintain crisp layers.

Pastry cream can be prepared a day in advance.

Do not freeze assembled mille feuille.

Use a sharp knife for clean slices.

Keep refrigerated until ready to serve.

Nutrition

Find it online: https://chocolatecoveredamy.com/mille-feuille/