Recipe for mille feuille
Dive into making a dessert that will make your guests’ mouths water.
Mille Feuille is unsurprisingly a French dessert, meaning “a thousand leaves,” referring to the many paper-thin layers of puff pastry that the cake consists of. Between the many crispy layers of puff pastry lies a delightful, flavorful vanilla cream. In this recipe, we have bought ready-made puff pastry, which makes the process easier and quicker – but if you are up for it, you can of course make it yourself.
In this dessert, you get both a crunchy element, a sweet cream, and a tangy touch from the fresh berries. In other words, it is a dessert and cake that will appeal to most people’s tastes.
Bon appétit!
Ingredients
- 1 package Puff Pastry Pre-made
- 100 gram Powdered Sugar
- 200 gram Whole Milk
- 1 pcs. Vanilla pod
- 80 gram Sugar
- 20 gram Wheat Flour
- 2 pcs. Egg Yolk
- 8 gram Cornstarch For thickening
- 100 gram Whipped Cream lightly whipped
- Raspberry Fresh berries for garnish
Instructions
Mille Feuille
- Sprinkle powdered sugar on the kitchen counter.
- Roll out the puff pastry on the counter. Cut the dough into 6 rectangles.
- Thoroughly coat them in powdered sugar so that the surfaces are covered with sugar, and place the "sheets" on a baking sheet with parchment paper.
- Place a silicone mat or another sheet of parchment paper on top.
- Preheat the oven to 180°C. Bake the puff pastry for 5-6 minutes until the dough puffs up.
- Now place another baking sheet on top and bake for an additional 15 minutes.
- Remove the sheets from the oven. Lift the top one off along with the parchment paper. Cool the Mille Feuille on a wire rack.
- Cut each rectangle into 3 equal pieces and also trim the ends.
- Whisk the egg yolks and sugar until white and creamy.
- Add cornstarch and flour while whisking.
- Split the vanilla bean and scrape out the seeds. Mash the seeds together with a little sugar.
- Bring the milk to a boil with the vanilla seeds and the used vanilla pod.
- Pour the boiling milk over the whisked yolks while whisking.
- Pour everything back into the pot and cook the cream while stirring for 7-8 minutes.
- Sprinkle the surface with sugar and let the cream cool.
- When the cream is completely cold, whisk it well. Fold in the whipped cream.
- Assemble your Mille Feuilles by layering the puff pastry sheets with small dollops of vanilla cream in between. Garnish with fresh berries as shown in the picture.
