Mille-Feuille

Name: Mille-Feuille
Total time: 150 min
Yield: 8
Ingredients: 500 g puff pastry; 500 ml milk; 4 unit eggs; 120 g sugar; 40 g cornstarch; 2 tsp vanilla; 50 g powdered sugar

Sweet & Morning · European

7 ingredients · 150 minutes · 8 servings

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179kcal5.2g protein4.5g fat29.2g carbs*

Contains dairy, egg

Restrictions

Containsdairy · eggIt is in an ingredient you cannot leave out.

Diets

VegetarianPescatarianNo porkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

500 g	puff pastry
500 ml	milk
4 unit	eggs
120 g	sugar
40 g	cornstarch
2 tsp	vanilla
50 g	powdered sugar

Steps

prep10 min
pastry rolled evenly and docked
Roll the puff pastry into even thin sheets, dock thoroughly with a fork and chill. Docking and later weighting control the dramatic lift so the baked layers stay flat enough for a stable mille-feuille.
bake30 min
200 C / 400 F, deeply golden and crisp
Bake the pastry between parchment and a second tray or other appropriate weight until crisp and well browned, removing the top tray near the end if needed for color. Pale puff pastry tastes raw and softens rapidly under cream.
simmer10 min
pastry cream thick and bubbling
Cook milk with a whisked mixture of eggs, sugar and cornstarch until thick and bubbling, then add vanilla. Cool with the surface covered so a skin does not form, and chill completely before assembly.
prep8 min
three matching pastry rectangles
Trim the fully cooled pastry into matching rectangles with a sharp serrated knife. Saw gently rather than pressing down, which shatters the laminated layers.
top10 min
even thin cream layers
Pipe or spread pastry cream over the first pastry layer, top with the second, repeat, and finish with the third sheet. Keep cream thickness controlled so the stack stays crisp and does not slide under cutting pressure.
rest20 min
briefly chilled
Chill just long enough to stabilize the cream, dust with powdered sugar and cut with a gentle sawing motion. Serve reasonably soon after assembly because pastry cream continuously transfers moisture into the crisp pastry.