Mille-Feuille

Mille Feuille

After showing you how to make your own puff pastry, today I will show you one of the hundreds of recipes that you can make with it: Mille-feuille, also known as Vanilla slice or Napoleon.  This is a classic French recipe, that is known all over the world and has been adapted many times over.  The recipe I will share with you is the traditional French recipe for it, with the only difference that I made individual mille-feuilles.  The reason is simple: they are so much easier to serve (and eat), as it can be tricky to neatly slice a big Mille-feuille.  This is a very easy and classy dessert with a wow factor.  If you are in a pinch, you can use store bought puff pastry and it won’t take much time at all to put together.  It is such an elegant and delicate dessert, perfect to impress your guests at your next tea party!  Enjoy!

Mille-Feuille

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Mille-Feuille
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: French
Serves: 4
Ingredients
Pastry
  • 12 10x4 cm – 4x1.5 inch (3 mm – 0.1 inch thick) puff pastry rectangles, thawed
  • Icing sugar
Filling
  • Crème pâtissière – make ½ dose of my recipe (click here) and chill it
Fondant Icing & Decoration
  • 1 egg white
  • 1 tbsp lemon juice
  • 175 gms – 6 oz. icing sugar
  • 2 tbsp dark chocolate, melted
Instructions
Pastry
  1. Prick the rectangles of puff pastry with a fork so that they do not puff up while baking.
  2. Place them on a baking tray covered with baking paper and cover them with a silicone mat (or another sheet of baking paper and a heavy baking tray). This will prevent them from puffing up too much.
  3. Bake them in a preheated oven at 200°C – 400°F for 15 minutes, then remove the top tray and baking paper, sprinkle them with icing sugar and put them back in the oven (uncovered) to brown and caramelize for another 5 to 10 minutes. Keep an eye on them at this stage as the sugar can burn.
  4. Remove from the oven and leave the puff pastry rectangles to cool down on a wire rack.
Filling
  1. Once the pastry has cooled, you can assemble your mille-feuille.
  2. Put the crème pâtissière in a piping bag filled with a big round nozzle (or cut a hole in a reusable bag and use it without a nozzle).
  3. Pipe enough crème pâtissière to cover 4 puffy pastry rectangles.
  4. Top them with another 4 rectangles. Press down lightly with your hands to ensure that they stick to the filling.
  5. Make another layer by piping enough crème pâtissière to cover the 4 puffy pastry rectangles and top them with the last 4 rectangles. Press down lightly with your hands to ensure that they stick to the filling.
  6. Put them in the fridge and prepare the icing.
Fondant Icing & Decoration
  1. Melt the chocolate and transfer it to a piping bag (or plastic bag with the end snipped), fitted with a small round nozzle. Keep it in a glass or other tall container.
  2. To make the icing, whisk the egg white, the lemon juice and icing sugar with an electric mixer until smooth. The mixture should be thick enough to leave trails on the surface. If it’s too thin, whisk in a bit more icing sugar.
  3. Once ready, take the pastries out of the fridge, immediately pour the icing over the top of the mille-feuille and spread evenly (or remove the top puff pastries and dip them in it).
  4. Still working quickly, pipe thin chocolate lines along the width of your pastry sheet (see below).
  5. Now take a toothpick or a sharp knife and lightly draw it down (from top to bottom) through the rows of chocolate.
  6. Chill for a couple of hours to give the icing the time to set and for all the flavours to combine.
  7. Serve cold or at room temperature.
Notes
The above dose of icing makes more than what you need. You can use it to glaze sugar cookies.

The mille-feuilles can be made up to a day in advance, after which they will become less crisp.

Mille-Feuille

Mille-Feuille

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13 Responses to Mille-Feuille

  1. I’ve purchased Mille-Feuille countless times from bakeries but never been game enough to try it at home. Your recipes have never let me down so I can’t wait to give this one a go!

  2. Talk about wow factor… WOW!!!!

  3. Sam in Sydney says:

    Hi Manu,

    Making this recipe as we speak. My girlfriends absolute favorite treat, I’m making them for her, I think she’ll love the Crème Pâtissière compared to a regular custard as shown in many recipes online.

    I’ll let you know how it goes and post an album to the comments.

    Sam

  4. Sam in Sydney says:

    Oh wow. Still waiting for this puff pastry. In 40 minutes I can do my last folding, flattening and final rest.

    THEN I can get started.

    If you happen to be at a computer at the moment Manu, how many grams of puff pastry makes 12 rectangles for when I cut it?

  5. Sam in Sydney says:

    Hi Manu,

    Starting construction now, if I had followed the Puff Pastry recipe 100% (which I think I did). How and which direction should I be cutting the Pastry to take full advantage of the puffs. Should I be rolling it to the 10 x 4 x 3mm so the layers are all squished more, or should I be cutting it across ways so the rectangle has a cross section of every layer.

    Thanks,

    • Manu says:

      Hi Sam! Sorry I just saw your messages, hope I am still in time. You can do it either way, whatever is more convenient to you. I made those with scraps and they still worked great. You don’t need to (actually you don’t want to) have it puff too much in the oven, that’s why you need to put something heavy on the top. :-) Let me know!!

      • Sam in Sydney says:

        Hi Manu,

        Just reviewing the first batch (I did 9 rectangles as a tester).

        The ones which I cut across the layers have kind of flaked apart and gotten really wide (maybe from the pressure). The which I cut in line with the layers (3-4 layers) have retained shape and seem to be browning nicely!

        10 minutes left then cooling, I’ll be in touch when it’s tasting time!

  6. Sam in Sydney says:

    Ok, I think I was putting too much pressure. The ones I didn’t really have much pressure on came out perfectly rectangular, slightly puffy, golden, delicious. The ones which were right under the tray I used as a weight were all fanned out and much too wide, crumbly and dark.

    I made a few smaller batches until I got it right and assembled 4. They disappeared almost immediately, along with all the ‘seconds’ pile smothered in the left over custard cream.

    I took a few pictures, I’ll upload and post tomorrow. Thanks Manu, can’t wait to try your croissants another time soon!

  7. Sarah says:

    Thanks for the recipe.Just back from Paris,cant wait to try this.

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