Description
A classic French pastry made of thin, crispy layers of puff pastry, layered with rich pastry cream and often topped with a delicate icing or powdered sugar. It’s light, flaky, and decadent in every bite.
Ingredients
Scale
- 1 sheet of puff pastry (store-bought or homemade)
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- Powdered sugar (for dusting)
- 1 tablespoon water (for glazing)
- 2 tablespoons apricot jam (for glazing)
Instructions
- Preheat the oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface to smooth out any creases.
- Cut the puff pastry into 3 equal strips and place them on a baking sheet lined with parchment paper. Prick the pastry with a fork to prevent it from puffing up too much during baking.
- Bake the puff pastry for about 15-20 minutes or until golden brown and crisp. Once baked, let the pastry cool completely on a wire rack.
- While the pastry is cooling, prepare the pastry cream. In a saucepan, heat the milk over medium heat until it begins to simmer. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
- Once the milk is hot, slowly pour a little bit of it into the egg mixture while whisking constantly to temper the eggs. Gradually add the remaining milk and whisk until combined.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens to a pudding-like consistency. Remove from heat and stir in the vanilla extract and butter. Let the pastry cream cool to room temperature.
- Once the puff pastry and pastry cream have cooled, assemble the mille-feuille. Place one layer of puff pastry on a serving plate. Spread a generous layer of pastry cream over the puff pastry, then place a second layer of puff pastry on top. Repeat with the third layer of puff pastry and more cream.
- For the glaze, melt the apricot jam in a small saucepan with the water over low heat. Once melted, brush a thin layer of the glaze on top of the final puff pastry layer.
- Dust the top with powdered sugar for a delicate finish. Slice and serve the mille-feuille chilled or at room temperature.
Notes
- For a smoother glaze, you can strain the apricot jam before brushing it onto the mille-feuille.
- If desired, you can also add a thin layer of chocolate ganache or fondant on top of the pastry instead of using apricot jam.
- Allow the mille-feuille to chill in the fridge for an hour before serving to help it set and make slicing easier.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg