Name: Mille-Feuille Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 2 h 10 min
Cuisine: French
Ingredients: 3 large egg yolks; 3 tbsp. cornstarch; 1/4 tsp. kosher salt; 6 tbsp. granulated sugar, divided; 1 1/2 cups whole milk; 2 tbsp. unsalted butter, cubed, room temperature; 1 1/2 tsp. pure vanilla extract; 3/4 cup cold heavy cream; 1 (1-lb.) package puff pastry; All-purpose flour, for dusting; 1/2 tsp. pure vanilla extract; 2 1/4 cups (270 g) confectioners’ sugar, divided; 4 tbsp. whole milk, divided; 1 tbsp. unsweetened cocoa powder; 2 piping bags; 1/4″ round piping tip; 1/2″ round piping tip

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Introduction

The classic Mille-Feuille is a stunning French dessert known for its layers of crisp puff pastry and creamy filling. With a delicate vanilla pastry cream and a beautifully decorated glaze, this treat is as delicious as it is elegant. Perfect for special occasions or a sophisticated everyday dessert.

The image shows three rectangular pastry slices arranged vertically on a white marbled textured surface. Each slice features three thin, golden-brown flaky pastry layers separated by two thick layers of white cream dollops, evenly spaced and puffy. The top surface of the pastries is covered in smooth white icing with a pattern of wavy brown lines creating a feathered design. Some crumbs from the pastry are scattered around the slices. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large egg yolks
3 tbsp. cornstarch

1/4 tsp. kosher salt
6 tbsp. granulated sugar, divided

1 1/2 c. whole milk
2 tbsp. unsalted butter, cubed, room temperature

1 1/2 tsp. pure vanilla extract
3/4 c. cold heavy cream
1 (1-lb.) package puff pastry

All-purpose flour, for dusting
1/2 tsp. pure vanilla extract
2 1/4 c. (270 g.) confectioners’ sugar, divided

4 tbsp. whole milk, divided
1 tbsp. unsweetened cocoa powder
2 piping bags, a 1/4″ round tip, and a 1/2″ round tip

Instructions

Step 1: In a large heatproof bowl, whisk together egg yolks, cornstarch, salt, and 3 tablespoons of granulated sugar until smooth.
Step 2: In a medium pot over medium heat, warm the milk with the remaining 3 tablespoons of granulated sugar, stirring until the sugar dissolves and the milk is steaming, about 3 minutes.
Step 3: Slowly whisk half of the hot milk mixture into the egg mixture to temper it. Then pour the combined mixture back into the pot.

Step 4: Cook over medium heat, stirring constantly, until the mixture thickens and boils like pudding, about 3 minutes. Remove from heat and stir in the butter and vanilla extract.
Step 5: Pour the hot pastry cream onto a rimmed baking sheet and cover with plastic wrap directly on the surface to prevent a skin. Refrigerate until cold, at least 1 hour.
Step 6: Once cooled, whip the heavy cream to stiff peaks in a large bowl. Stir a quarter of the whipped cream into the pastry cream to soften, then gently fold in the remaining whipped cream. Refrigerate until ready to assemble.

Step 7: Preheat oven to 400°F (200°C) and line 3 baking sheets with parchment paper. Roll out puff pastry sheets on a lightly floured surface to 12″ x 12″ squares.
Step 8: Cut each square into three 12″ x 4″ rectangles, then each into six 4″ x 2″ smaller rectangles. Place on prepared baking sheets about 1/2″ apart.
Step 9: Place parchment and a second baking sheet on top of one tray to prevent excess puffing. Bake all trays until golden and crisp, about 15–20 minutes. Cool on wire racks.

Step 10: In a small bowl, whisk 1/2 teaspoon vanilla, 1 1/4 cups confectioners’ sugar, and 2 tablespoons milk until smooth for the white glaze.
Step 11: In another small bowl, whisk cocoa powder, remaining 1 cup confectioners’ sugar, and 1 tablespoon plus 2 teaspoons milk until stiff but pipeable to make the chocolate glaze. Transfer to a piping bag with a 1/4″ tip.
Step 12: Arrange 12 pastry rectangles on a wire rack over a baking sheet. Spread white glaze evenly over their tops.

Step 13: Pipe 6 crosswise chocolate lines on each white glazed rectangle, then use a toothpick to drag through the icing and create a chevron pattern. Repeat with all 12 rectangles.
Step 14: Transfer pastry cream filling to a piping bag with a 1/2″ round tip. On a clean surface, pair 24 un-iced rectangles and pipe two rows of five dots on each.
Step 15: Carefully stack the paired rectangles so the cream dots face each other, then top each with an iced rectangle. Serve immediately or refrigerate until ready to serve.

Tips & Variations

For a fruit variation, add fresh sliced strawberries or raspberries between the cream layers.
If puff pastry is too soft to cut, chill it briefly before slicing for cleaner edges.
Use a fine sieve to remove any lumps in the pastry cream for a silky texture.

Decorate the top with powdered sugar or edible gold leaf for an elegant touch.

Storage

Store assembled Mille-Feuille in an airtight container in the refrigerator for up to 1 day, as the puff pastry will soften over time. For best texture, assemble right before serving. Leftover pastry cream can be refrigerated up to 3 days and whisked again before use.

How to Serve

A three-layer mille-feuille pastry is shown, where each layer is made of a thin, golden-brown puff pastry. Between the first and second, and second and third pastry layers, there are thick dollops of creamy, pale yellow custard evenly spread. The top layer is covered with smooth white icing decorated with brown wavy lines, creating a feathered pattern. A woman's hand is holding the mille-feuille on the right side, showing the filling and layers clearly. Another mille-feuille lies flat below on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cream ahead of time?

Yes, the pastry cream (without the whipped cream folded in) can be made up to 3 days ahead. Keep it in an airtight container in the refrigerator.

How do I prevent the puff pastry from puffing too much?

Placing another baking sheet on top of the pastry during baking helps keep the layers flat and prevents excessive puffing, ideal for Mille-Feuille construction.