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Mille-Feuille Recipe

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★★★★★

4.6 from 128 reviews

This classic French Mille-Feuille recipe features delicate layers of flaky puff pastry sandwiched with smooth vanilla pastry cream and topped with beautifully piped chocolate and vanilla icing. Perfect for an elegant dessert that combines crisp texture and rich, creamy filling.

Ingredients

Scale

Pastry Cream Filling

  • 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

Puff Pastry Layers

  • 1 (1-lb.) package puff pastry
  • All-purpose flour, for dusting

Icing

  • 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

Equipment

  • 2 piping bags
  • 1/4” round piping tip
  • 1/2” round piping tip

Instructions

  1. Prepare Pastry Cream Filling: In a large heatproof bowl, whisk together egg yolks, cornstarch, kosher salt, and 3 tablespoons of granulated sugar until smooth.
  2. Heat Milk Mixture: In a medium pot over medium heat, warm the whole milk with the remaining 3 tablespoons of granulated sugar, stirring until sugar dissolves and milk starts steaming (about 3 minutes).
  3. Temper Eggs: Slowly whisk half of the hot milk mixture into the egg yolk mixture to temper the eggs, preventing curdling.
  4. Cook Pastry Cream: Pour the tempered egg mixture back into the pot with the remaining milk, cook over medium heat while stirring constantly, until thickened and boiling like a pudding (about 3 minutes). Remove from heat and stir in butter and vanilla extract.
  5. Cool Pastry Cream: Pour the hot pastry cream onto a rimmed baking sheet, cover surface directly with plastic wrap to prevent skin formation, and refrigerate until cold, at least 1 hour.
  6. Whip Cream: In a large bowl, whip the cold heavy cream to stiff peaks. Once the pastry cream is chilled, stir it smooth, then fold one-quarter of the whipped cream into it, followed by gently folding in the rest. Refrigerate until assembly.
  7. Make Ahead Tip: The pastry cream (without whipped cream folded in) can be made up to 3 days ahead and refrigerated in an airtight container.
  8. Prepare Puff Pastry: Preheat oven to 400°F (200°C) with rack in center. Line three baking sheets with parchment paper. On a lightly floured surface, roll out one sheet of puff pastry to a 12 x 12 inch square and cut into three 12 x 4 inch rectangles, then cut each rectangle into six 4 x 2 inch smaller rectangles.
  9. Arrange and Chill: Place the rectangles on the prepared baking sheets, spacing about 1/2 inch apart. Repeat with the second sheet of puff pastry. If not baking immediately, refrigerate the trays.
  10. Prevent Puffing: On one rack, cover pastry rectangles with parchment and another baking sheet to keep them from puffing excessively.
  11. Bake Puff Pastry: Bake rectangles for 15 to 20 minutes until golden brown and crisp. Remove top baking sheet and parchment, then cool on wire racks completely. Repeat for remaining trays.
  12. Make Ahead Tip: Baked puff pastry rectangles can be stored in an airtight container at room temperature for up to one day.
  13. Prepare Icing: In a small bowl, whisk together vanilla extract, 1 1/4 cups confectioners’ sugar, and 2 tablespoons milk until smooth; cover with a damp paper towel until use. In another small bowl, whisk together cocoa powder, remaining 1 cup confectioners’ sugar, and 1 tablespoon plus 2 teaspoons milk until smooth and pipeable; adjust milk for a stiff glaze consistency. Transfer cocoa glaze to a piping bag fitted with a 1/4″ round tip.
  14. Decorate Puff Pastry: Arrange 12 pastry rectangles on a wire rack set over a baking sheet. Spread white icing evenly on top of each rectangle using a small offset spatula or butter knife.
  15. Pipe Chocolate Lines: Pipe six evenly spaced chocolate lines crosswise on the white icing of each rectangle. Using a toothpick, drag through the chocolate lines in alternating directions to create a chevron pattern. Repeat with all 12 icing-covered rectangles.
  16. Prepare Pastry Cream for Filling: Transfer the remaining pastry cream filling to a piping bag fitted with a 1/2″ round tip.
  17. Assemble Layers: Arrange the remaining 24 un-iced puff pastry rectangles in pairs on a work surface. Pipe two rows of five dots of pastry cream on each rectangle (about 1/2 teaspoon per dot). Carefully stack the paired rectangles so the cream fillings face upward and align well.
  18. Top with Iced Layer: Place one decorated icing rectangle on top of each stacked pair, completing each Mille-Feuille.
  19. Serve or Store: Serve immediately or refrigerate assembled Mille-Feuille until ready to serve.

Notes

  • Press plastic wrap directly onto the surface of the hot pastry cream to prevent a skin from forming during cooling.
  • Covering the puff pastry with a baking sheet during baking prevents excessive puffing and helps achieve crisp, flat layers.
  • Make the pastry cream a day ahead for convenience; fold in whipped cream just before assembly for best texture.
  • Use a sharp knife or pizza wheel for clean, even cuts of puff pastry.
  • Assembling Mille-Feuille just before serving keeps the pastry layers crisp; refrigerate if making in advance but expect some softening over time.

Keywords: Mille-Feuille, French pastry, puff pastry dessert, pastry cream, layered dessert

Find it online: https://flavorsbymaya.com/mille-feuille-recipe/