📝 About This Recipe
The Mille-feuille, or 'thousand leaves,' is the crowning jewel of French pâtisserie, offering a sublime contrast between shattered layers of caramelized puff pastry and velvet-smooth crème pâtissière. Dating back to the 17th century, this architectural marvel is defined by its delicate crunch and the rich, floral aroma of real Madagascar vanilla. Mastering this dessert is a rite of passage for any pastry enthusiast, resulting in a sophisticated treat that is as beautiful to behold as it is to eat.
🥗 Ingredients
The Pastry Base
- 500 grams All-butter Puff Pastry (high-quality store-bought or homemade, chilled)
- 1/4 cup Powdered Sugar (for caramelizing the pastry)
Crème Pâtissière (Pastry Cream)
- 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 (divided)
- 40 grams Cornstarch (sifted)
- 30 grams Unsalted Butter (cold, cubed)
Icing and Decoration
- 200 grams Fondant Icing or Powdered Sugar (prepared fondant is traditional)
- 50 grams Dark Chocolate (melted, for the chevron pattern)
- 1-2 tablespoons Heavy Cream (to thin the icing if needed)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface into a large rectangle about 3mm thick. Transfer it to a baking sheet lined with parchment paper.
-
2
Place another sheet of parchment paper over the pastry and set a second baking tray on top. This prevents the pastry from rising too much, ensuring dense, crisp layers.
-
3
Bake for 20 minutes. Remove the top tray and parchment, dust the pastry generously with powdered sugar, and return to the oven at 425°F (220°C) for 5-8 minutes until deeply caramelized and golden brown.
-
4
While the pastry cools, prepare the crème pâtissière. In a medium saucepan, heat the milk and vanilla seeds/pod until it just begins to simmer.
-
5
In a separate bowl, whisk the egg yolks and sugar until pale, then whisk in the cornstarch until smooth.
-
6
Slowly pour half of the hot milk into the egg mixture, whisking constantly to temper the yolks. Pour the mixture back into the saucepan with the remaining milk.
-
7
Cook over medium heat, whisking vigorously, until the cream thickens and boils for 1 minute. Remove from heat and whisk in the cold butter.
-
8
Transfer the cream to a shallow dish, cover with plastic wrap touching the surface (to prevent a skin), and refrigerate until completely cold.
-
9
Once the pastry is cold, use a serrated knife to carefully trim the edges and cut the rectangle into three equal-sized smaller rectangles.
-
10
Vigorously whisk the chilled pastry cream to loosen it, then transfer to a piping bag with a plain round nozzle.
-
11
Pipe uniform mounds of cream onto the first pastry rectangle. Place the second rectangle on top and repeat the piping process.
-
12
Place the final pastry layer on top. Prepare the icing by warming the fondant slightly until pourable, then spread evenly over the top layer.
-
13
Immediately pipe horizontal lines of melted chocolate across the icing. Use a toothpick or knife tip to drag through the lines vertically in alternating directions to create the classic chevron pattern.
-
14
Chill the assembled Mille-feuille for at least 30 minutes to set the cream before serving. Use a sharp serrated knife and a sawing motion to slice into individual portions.
💡 Chef's Tips
Always use 'all-butter' puff pastry; the flavor and shatter-crisp texture cannot be replicated with vegetable oil versions. Ensure your pastry cream is completely cold before assembly, or it will squish out the sides and make the pastry soggy. Caramelizing the top of the pastry with powdered sugar creates a moisture barrier that keeps the dessert crunchy for longer. When cutting the final dessert, use a high-quality serrated bread knife and let the weight of the knife do the work to avoid crushing the layers. If you find the pastry cream too heavy, you can fold in 100ml of whipped heavy cream to make a 'Crème Diplomat'.
🍽️ Serving Suggestions
Serve with a glass of chilled Sauternes or a delicate Muscat de Beaumes-de-Venise. Pair with a handful of fresh raspberries or tart red currants to cut through the richness of the cream. A hot cup of Earl Grey tea provides a beautiful floral complement to the vanilla bean notes. For a modern presentation, serve on a dark slate plate with a light dusting of cocoa powder on the side. Best enjoyed within 4 hours of assembly to ensure the ultimate contrast between the 'snap' of the pastry and the silk of the cream.