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Mille-Feuille Recipe
Ingredients
- For the puff pastry:
- 3 sheets of store-bought puff pastry, thawed
- For the cream filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped
- For the icing:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
- Dark chocolate (melted, for the decorative lines)
Instructions
- Prepare the puff pastry:
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry sheets and prick them all over with a fork to prevent puffing.
- Place the sheets on parchment-lined baking trays, cover them with another sheet of parchment paper, and weigh them down with a baking tray.
- Bake for 15-20 minutes until golden brown. Let them cool completely.
- Prepare the cream filling:
- In a saucepan, heat the milk over medium heat until it just begins to simmer.
- In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
- Gradually pour the hot milk into the egg mixture, whisking constantly, then return the mixture to the saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat, stir in vanilla, and let it cool. Fold in whipped cream for a lighter texture.
- Assemble the Mille-Feuille:
- Place one puff pastry sheet on a serving tray.
- Spread a layer of cream filling evenly over the pastry. Repeat with the second sheet and more cream.
- Top with the third pastry sheet.
- Prepare the icing:
- Mix powdered sugar with milk and vanilla until smooth.
- Spread the icing over the top pastry layer.
- Using a piping bag or a spoon, drizzle lines of melted chocolate over the icing. Drag a toothpick through the lines to create the classic Mille-Feuille pattern.
- Chill and serve:
- Refrigerate the Mille-Feuille for at least 2 hours to set.
- Slice carefully with a sharp knife and serve.
Enjoy your elegant homemade Mille-Feuille! Let me know if you need any modifications or tips!
