Description
Mille-feuille is a classic French dessert made with layers of puff pastry and creamy pastry cream, perfect for any occasion.
Ingredients
Scale
- 1 package (17.3 oz) frozen puff pastry, thawed
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
- 1/4 cup chocolate ganache or melted chocolate (optional, for drizzling)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Roll out the thawed puff pastry on a lightly floured surface to smooth out any creases. Cut the pastry into three equal rectangles (about 4 inches by 12 inches).
- Place the pastry rectangles on the prepared baking sheet. Prick the surface with a fork to prevent puffing too much. Bake for 15-20 minutes or until golden brown and crisp. Remove from the oven and let cool completely.
- In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil.
- In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks to temper them, then whisk the yolk mixture back into the saucepan. Cook for an additional 2 minutes, stirring constantly.
- Remove from heat and stir in the butter and vanilla extract. Pour the pastry cream into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until chilled, about 1 hour.
- In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- Once the pastry cream is chilled, gently fold in the whipped cream until combined.
- To assemble, place one layer of puff pastry on a serving platter. Spread half of the pastry cream mixture on top. Add a second layer of puff pastry and spread the remaining pastry cream. Top with the final layer of puff pastry.
- If desired, drizzle chocolate ganache or melted chocolate over the top layer. Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For a fruit variation, layer fresh berries or sliced bananas between the pastry cream layers.
- To add a flavor twist, infuse the milk with a cinnamon stick or orange zest while heating for the pastry cream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 20g
- Sodium: 150mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg