Indulge in Elegance: A Classic Mille-Feuille Recipe

Indulge in Elegance: A Classic Mille-Feuille Recipe

The French dessert known as the mille-feuille, or "Napoleon," is the pinnacle of refinement. This delicacy is a show-stopper for any occasion thanks to its rich, creamy filling and exquisite puff pastry layers. This mille-feuille recipe is sure to please both your palate and your eyes, whether you're making it for a romantic supper or to add some flair to your weekend baking.

Ingredients:
For the Puff Pastry:
500g ready-made puff pastry (or homemade if preferred)
2 tbsp granulated sugar (for caramelization)

For the Pastry Cream:
500ml whole milk
1 vanilla bean (or 1 tsp vanilla extract)
4 egg yolks
100g granulated sugar
40g cornstarch
30g unsalted butter
For the Glaze:
200g powdered sugar
2-3 tbsp milk
50g dark chocolate (melted for decoration)

Essential Utensils:
Rolling pin, parchment paper, and baking tray
Whisky
A medium-sized saucepan
Bowls for mixing
A pastry bag featuring a circular tip
tiny offset spatula

Time Spent Preparation: 
Prep Time Half an hour
25 minutes is the cooking time.
One hour for chilling
Time Spent: 1 hour and 55 minutes

Directions:
Get the puff pastry ready:
Set the oven temperature to 200°C (400°F).
The puff pastry should be rolled out into a thin rectangle.
Line a baking tray with parchment paper and place the pastry on it. To avoid too much puffing, prick the surface with a fork.
For caramelisation, lightly dust the crust with granulated sugar.
To keep the pastry flat, cover it with a second baking tray and another piece of parchment paper.
Bake until golden brown, 20 to 25 minutes. Remove and allow to cool fully.

Prepare the pastry cream:
By heating the milk and the split, seeded vanilla bean in a medium saucepan until just below boiling. Take off the heat and allow it to steep.
Beat the sugar and egg yolks in a bowl until they are pale. Stir in cornflour until smooth.
While whisking constantly, slowly pour the warm milk into the egg mixture.
After putting the mixture back in the pot, simmer it over medium heat while stirring continuously until it thickens.
Take off the heat and mix in the butter. Allow the cream to cool before refrigerating it for a minimum of one hour.

To assemble the mille-feuille:
Cut the puff pastry into three equal-sized rectangles after trimming the edges.
Line a serving plate with a single layer of puff pastry. Evenly cover with a layer of pastry cream, either by pipetting or spreading.
With the second layer, repeat the procedure. Place the last layer of pastry on top.

Add the Glaze and Decoration: 
Make a smooth, spreadable glaze by combining milk and powdered sugar.
Cover the top layer of pastry with the glaze.
To make a decorative design, pipe lines across the glaze using the melted chocolate and then insert a toothpick between the lines.

Nutritional Information (Per Serving):
Calories: 350
Fat: 20g
Carbohydrates: 38g
Protein: 5g
Sugar: 24g

Last Tip: 
To get bakery-quality results, divide the mille-feuille into portions with a sharp knife, making sure the layers are clean for a gorgeous display. Keep in mind that accurate cuts require a well-maintained knife; for consistently excellent results, use our professional Damascus Chef Knives.

Premium 7 Piece Damascus Steel Knife Set with Rosewood Handles

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