Classic Mille-Feuille
Indulge in the timeless elegance of a Classic Mille-Feuille, a French pâtisserie masterpiece that layers crisp, golden puff pastry with velvety vanilla pastry cream, topped with a glossy icing and artistic chocolate drizzle. This stunning dessert celebrates the art of texture and flavor, balancing the delicate crunch of baked puff pastry with the creamy richness of homemade custard infused with real vanilla bean. Perfect for impressing guests or treating yourself to a luxurious culinary experience, this mille-feuille offers gourmet sophistication while remaining accessible to make. Whether for special occasions or everyday indulgence, this classic recipe is a show-stopping addition to any table.
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Recipe Information
Ingredients
- 3 sheets Puff pastry sheets
- 500 ml Whole milk
- 1 Vanilla bean
- 4 Egg yolks
- 100 grams Granulated sugar
- 40 grams Cornstarch
- 25 grams Unsalted butter
- 100 grams Powdered sugar
- 2 tablespoons Water
- 30 grams Dark chocolate
Instructions
Preheat the oven to 200°C (390°F). Line a large baking sheet with parchment paper.
Place the puff pastry sheets on the parchment-lined baking sheet and prick all over with a fork to prevent puffing. Cover with another sheet of parchment and a second baking tray to weigh it down.
Bake in the preheated oven for 15–20 minutes or until golden brown and crisp. Remove the top tray and parchment halfway through baking.
While the pastry is baking, prepare the pastry cream. Pour the milk into a saucepan. Cut the vanilla bean lengthwise, scrape out the seeds, and add both the bean and seeds to the milk.
Bring the milk to a simmer over medium heat, then remove it from the heat and let it infuse for 10 minutes.
In a separate bowl, whisk the egg yolks and sugar until pale and thick. Whisk in the cornstarch until smooth.
Remove the vanilla bean from the milk and gradually whisk the warm milk into the egg mixture. Return the mixture to the saucepan.
Cook over medium heat, stirring constantly, until the mixture thickens and boils. Allow it to cook for an additional 1-2 minutes until very thick.
Remove from heat and stir in the butter until melted and smooth. Transfer to a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Cool completely.
For the glaze, mix the powdered sugar and water until smooth. Melt the dark chocolate in a microwave or over a double boiler.
Spread half of the pastry cream over one piece of baked pastry. Top with the second pastry sheet and spread the remaining cream. Top with the final sheet of pastry.
Spread the glaze evenly over the top pastry layer. Drizzle melted chocolate over the glaze and use a toothpick to create a pattern.
Chill in the refrigerator for 1 hour to set. Use a sharp knife to trim the edges and cut into servings. Serve immediately.
Nutrition Facts
Calories |
2645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 360.2 g | 131% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 240.8 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 778 mg | 60% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1246 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
