Custard Millefeuille
Indulge in the elegant layers of a classic French dessert with this Custard Millefeuille recipe. Featuring golden, flaky puff pastry sheets and a rich homemade custard lightened with whipped cream, this showstopping treat is as delicious as it is visually stunning. The crisp pastry layers are baked to perfection and stacked with creamy custard for a dreamy texture contrast, while a dusting of powdered sugar on top adds the perfect finishing touch. This recipe, requiring just 45 minutes of prep time, is ideal for impressing guests at dinner parties or celebrating special occasions. Whether you're a pastry aficionado or exploring French patisserie for the first time, this millefeuille is bound to be a hit! Perfectly crisp, creamy, and satisfying, it’s a dessert masterpiece you’ll savor with every bite.
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Recipe Information
Ingredients
- 3 sheets Puff pastry sheets
- 500 ml Whole milk
- 4 large Egg yolks
- 100 g Granulated sugar
- 40 g Cornstarch
- 30 g Unsalted butter
- 1 tsp Vanilla extract
- 50 g Powdered sugar
- 200 ml Heavy cream
Instructions
Preheat the oven to 200°C (400°F) and line two baking sheets with parchment paper.
Roll out the puff pastry sheets on a lightly floured surface to ensure even thickness. Cut the sheets into equal rectangular slabs, approximately 10cm x 5cm.
Place the pastry rectangles on the prepared baking sheets and pierce them all over with a fork to prevent over-puffing during baking.
Cover the pastry with another sheet of parchment paper and weigh it down using another baking sheet or ovenproof weight. This helps to keep the pastry layers flat.
Bake for 20-25 minutes or until golden brown and crisp. Allow the pastry to cool completely on a wire rack.
To prepare the custard, heat the milk in a medium saucepan over medium heat until it just begins to simmer. Remove from heat.
In a bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale.
Temper the eggs by gradually adding a small amount of the hot milk to the egg mixture while whisking continuously. Then slowly pour the tempered mixture back into the saucepan with the remaining milk.
Cook over medium heat, stirring constantly, until the custard thickens and begins to bubble. Remove from heat and whisk in the butter and vanilla extract until smooth. Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool.
Once the custard is cool, whip the heavy cream to stiff peaks and gently fold it into the custard to lighten it.
To assemble the millefeuille, layer one piece of puff pastry with the custard cream. Repeat the layers for a total of 3 stacked layers, ending with a top pastry layer.
Sprinkle the top pastry layer with powdered sugar or drizzle with icing, if desired.
Chill the assembled millefeuille in the refrigerator for at least 1 hour before slicing and serving.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 126 mg | 5% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 22.3 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 87 mg | 7% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 111 mg | 2% | |
*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.
