📝 About This Recipe
The Mille-feuille, or 'thousand leaves,' is the crowning jewel of French pâtisserie, offering a breathtaking contrast between shattered layers of caramelized puff pastry and velvet-smooth pastry cream. This architectural marvel dates back to the 17th century, evolving into the elegant Napoleon we adore today with its signature feathered icing. Mastering this dish is a rite of passage for any baker, promising a sophisticated balance of buttery richness and delicate vanilla sweetness.
🥗 Ingredients
The Pastry Foundation
- 500 grams All-butter Puff Pastry (high-quality store-bought or homemade, chilled)
- 1/4 cup Powdered Sugar (for caramelizing the pastry)
Crème Diplomat Filling
- 500 ml Whole Milk (full fat for best texture)
- 1 piece Vanilla Bean (split and seeds scraped)
- 4 large Egg Yolks (at room temperature)
- 100 grams Granulated Sugar
- 40 grams Cornstarch (sifted)
- 30 grams Unsalted Butter (cold, cubed)
- 150 ml Heavy Cream (cold, whipped to stiff peaks)
Fondant Glaze & Decoration
- 250 grams Powdered Sugar (sifted)
- 2-3 tablespoons Whole Milk (added gradually)
- 1 tablespoon Cocoa Powder (sifted)
- 1/2 teaspoon Lemon Juice (for shine)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface into a large rectangle, approximately 12x16 inches, and about 1/8 inch thick.
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2
Transfer the pastry to a parchment-lined baking sheet. Prick the entire surface with a fork (docking) to prevent uneven rising. Place another sheet of parchment and a second baking tray on top to weigh it down, ensuring a flat, crisp bake.
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3
Bake for 20 minutes. Remove the top tray and parchment, dust the pastry generously with powdered sugar, and return to the oven for 5-8 minutes at 425°F (220°C) until the sugar melts into a shiny, golden caramel brown.
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4
While the pastry cools, prepare the pastry cream. In a saucepan, bring the milk and vanilla seeds/pod to a simmer. In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale and thick.
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5
Slowly pour half of the hot milk into the egg mixture, whisking constantly to temper the eggs. Return the entire mixture to the saucepan and cook over medium heat, whisking vigorously until it thickens into a glossy custard.
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6
Remove from heat, whisk in the cold butter cubes until smooth. Transfer to a bowl, cover with plastic wrap (touching the surface), and refrigerate until completely cold (at least 2 hours).
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7
Once cold, whisk the stiffly whipped heavy cream into the pastry cream to create a light Crème Diplomat. Transfer to a piping bag fitted with a plain round tip.
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8
Using a serrated knife and a gentle sawing motion, trim the edges of your cooled caramelized pastry and cut it into three equal-sized rectangular strips.
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9
Prepare the glaze: Mix powdered sugar, lemon juice, and enough milk to create a thick but spreadable paste. Remove 2 tablespoons of this white glaze and mix with cocoa powder to create a dark chocolate glaze; place the chocolate glaze in a small piping bag.
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10
Spread the white glaze over one of the three pastry strips. Immediately pipe horizontal lines of chocolate glaze across it. Use a toothpick to drag through the lines vertically, alternating directions to create the iconic 'chevron' or feathered pattern.
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11
Assembly: Pipe even mounds of Crème Diplomat onto the first plain pastry strip. Top with the second plain strip and repeat the piping. Finally, carefully place the glazed strip on top.
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12
Chill the assembled Mille-feuille for 30 minutes to set the cream before slicing into individual portions using a very sharp serrated knife.
💡 Chef's Tips
For the cleanest slices, use a serrated bread knife and wipe it clean with a hot damp cloth between every single cut. Ensure your pastry cream is completely chilled before folding in the whipped cream, otherwise, the filling will be too runny to hold the weight of the pastry. Don't skip the 'weighting down' step during baking; this ensures the layers are compressed and shatteringly crisp rather than puffy and soft. If your fondant glaze is too stiff, add milk half a teaspoon at a time; it should be thick enough to stay on the pastry without dripping down the sides.
🍽️ Serving Suggestions
Serve with a chilled glass of Sauternes or a late-harvest Riesling to complement the vanilla notes. Pair with a handful of fresh raspberries or sliced strawberries to provide a tart acidic contrast to the rich cream. A strong, dark roast espresso or a delicate Earl Grey tea makes for a perfect afternoon accompaniment. Dust the serving plate with a light trail of cocoa powder for a professional bistro-style presentation.