Real Recipes From Real Home Cooks ®

mille feuille

Recipe by
Francine Lizotte
Surrey South, BC

Easy to make, this delectable French pastry is perfect to serve for special occasions.

yield 6 pastries
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For mille feuille

  • 1 1/2 c
  • 2 lg
    free-run egg yolks
  • 1/2 c
    granulated sugar
  • 3 Tbsp
    unbleached all-purpose flour
  • 1/2 tsp
    pure vanilla extract
  • 2 sheet
    pre-made puff pastry
  • unbleached all-purpose flour, for work surface
  • 1 Tbsp
    milk, or as needed
  • 1/2 tsp
    granulated sugar, or as needed
  • 1 c
    icing sugar, sifted
  • 1 Tbsp
    milk, or as needed
  • 1 oz
    dark chocolate, melted

How To Make mille feuille

  • 1
    Place puff pastry sheets on a lightly floured work surface to thaw out.
  • 2
    In a small saucepan over medium-low heat, pour milk to warm it up – don’t boil it. In another saucepan, whisk together egg yolks and sugar. Add flour and whisk to blend. Pour warm milk a little at a time to egg mixture (temper the eggs), whisking constantly. Turn heat to medium and cook until custard thickens, whisking continuously. Remove from the heat to cool off.
  • 3
    About 5 minutes later, add vanilla, whisk again before transferring pastry cream into a bowl. Place plastic wrap, making sure it touches the surface to prevent skin from forming. Cool completely before transfer to the fridge until needed. Preheat oven to 400ºF.
  • 4
    When pastry is thawed out, roll it out to 9 x 14”. Line a 10 x 15” baking sheet with silicone mat or parchment paper. Put dough onto baking sheet and prick the entire surface of with a fork. Brush with milk and sprinkle with sugar. Place parchment paper on dough and put another baking sheet of the same size over; bake for 15 minutes.
  • 5
    Remove from heat, carefully take baking sheet and parchment off and flip dough over. Place back parchment and baking sheet on top and bake for another 8 minutes; let cool.
  • 6
    Meanwhile make icing by combining confectioners’ sugar and milk. Stir until smooth with a thick consistency.
  • 7
    When pastry is at room temperature, cut 1 sheet lengthwise into 3 equal size pieces; do the same crosswise. If rectangles are not perfectly shaped, trim to make them even. Each mille-feuille should have 3 rectangle pieces.
  • 8
    To assemble, spoon cold pastry cream on 6 bottom rectangles; spread custard evenly. Place the second layer of rectangles on top and add pastry cream; spread evenly. Place the top rectangles and cover with icing.
  • 9
    Spoon melted chocolate into a plastic bag. Cut the corner of bag and draw straights lines on the icing. Slide the back of a knife in the opposite direction to form a marbled pattern. Serve mille-feuille chilled and keep the rest in the refrigerator. Makes 6 pastries
  • 10
    To view this recipe on YouTube, click on this link >>>>