Mille Feuille is a traditional French recipe made with layers of puff pastry filled with sweet pastry cream and topped with dark chocolate.
This delicious pastry makes a wonderful Dessert or morning pick-me-up served with fresh brewed coffee. Try Nutella Pastry Twists and Cherry Turnovers for more bakery favorites.
Sabrina’s Mille Feuille Recipe
Every bite of Mille Feuille is absolutely dreamy, with cream filling between buttery layers of puff pastry and rich Chocolate Ganache on top. Because of the flaky texture of the baked pastry, and fluffy custard, the entire dessert has a light, airy feeling. Though it’s still incredibly rich and delectable. The sweet, layered pastry tastes amazing with a cup of hot coffee.
Ingredients
Pastry Cream:
- 5 large egg yolks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 1 1/2 cups heavy cream
- 2 teaspoons vanilla extract
- 6 tablespoons butter , frozen and diced
Cake:
- 2 packages puff pastry , thawed
To Finish:
- 12 ounces dark chocolate chunks
- 1 tablespoon vegetable shortening
Instructions
Pastry Cream:
- Add egg yolks, sugar, and cornstarch to your stand mixer on high speed for 5 minutes until the eggs are a pale yellow and make ribbons.
- Add milk to a small saucepan, whisk well and heat on medium until it just barely comes to a simmer. Note: do not boil your milk.
- Whisk in vanilla extract and let milk mixture cool for 5 minutes.
- On high speed add the cooled milk mixture to the stand mixer and combine the milk and egg mixtures.
- Remove the mixture from your stand mixer.
- Add the mixture back to your saucepan on medium-low heat and cook, stirring often, until the mixture is thickened into a custard, about 4-5 minutes.
- Remove from the heat, let cool for 5 minutes, then whisk in the butter cubes and heavy cream until peaks form.
- Cover with plastic wrap and press the plastic wrap against the top layer of the custard.
- Chill for 1 hour.
Pastry:
- Cut each box of puff pastry into sixteen even rectangles.
- Line two baking sheets with parchment paper and add 16 rectangles to each one.
- Poke each square of the puff pastry dough all over with a fork (this is to prevent the dough from puffing up).
- Top each set of puff pastry with a second sheet of parchment paper.
- Top each with an additional baking sheet.
- Bake for 15 minutes until lightly browned.
- Remove the second baking sheets and the top parchment paper.
- Bake an additional 6-8 minutes until golden brown.
- Let the pastry cool completely.
To Finish:
- Each Mille Feuille will have four layers.
- Using a filled piping bag with a large round tip, add pastry cream in lines between the layers.
- Top with the last piece of puff pastry and press down gently.
- Top with a bit of pastry cream and spread evenly over the top layer.
Chocolate:
- Add chocolate and vegetable shortening to a glass bowl and cook on half power in your microwave in 30-second increments, stirring in between, until smooth.
- Add the chocolate to a piping bag with a tiny round tip and pipe lines across the top of the Mille Feuille.
- Using a toothpick, run the toothpick in opposite directions in a straight line to make a beautiful pattern.
- Store, covered loosely in a refrigerator until ready to serve.
Nutrition
Calories: 1069kcal | Carbohydrates: 80g | Protein: 14g | Fat: 78g | Saturated Fat: 30g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 414mg | Potassium: 225mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1172IU | Vitamin C: 0.3mg | Calcium: 133mg | Iron: 4mg
