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I love sharing my dad's mille-feuilles recipe with everyone. It's his little kitchen gem that he whipped up whenever we had guests over. What makes his take so great is how he made this fancy dessert easier using store-bought puff pastry. The end result always wows people—those crispy layers hiding the most amazing vanilla cream inside. It's become my go-to dessert when I want to impress friends without getting all worked up in the kitchen!
A little slice of heaven
This mille-feuilles never fails to get compliments in my home. I can't get enough of how the crunchy pastry plays against the smooth cream. The best part? It's really simple to make thanks to ready-made pastry. Even my friends who never cook try making it after they've tasted mine. It's truly the perfect dessert for looking like a pro without any hassle!
What you'll need
- For the base: I grab 2 rolls of puff pastry from my favorite bakery. Trust me, quality makes a huge difference!
- A bit of sugar: 20 g is enough to caramelize the pastry circles.
- For my vanilla cream:
- One fragrant vanilla pod
- 375 ml of fresh whole milk
- 3 bright orange egg yolks
- 60 g of sugar
- 30 g of cornstarch and 10 g of flour that I always sift
- 30 g of good butter for flavor
- The finishing touch: Powdered sugar to make it pretty.
Simple step-by-step guide
- Start with flavored milk
- I split my vanilla pod, scrape out the seeds and toss everything into the milk. I warm it gently and let it sit for an hour to soak up all that amazing flavor.
- Baking the pastry
- I heat my oven to 180°C. Then I cut out 18 nice circles using my 9 cm cookie cutter. I sprinkle them with sugar and put a baking rack on top to keep them flat. They need about 40 minutes until they turn golden brown.
- My smooth cream
- I beat my yolks with sugar until they get pale. Then I mix in my sifted powders and gradually add the vanilla milk while whisking. I cook it all while stirring until it thickens, then fold in the butter. I cover it with plastic wrap touching the surface and pop it in the fridge!
- Putting it together
- I use a piping bag to add cream to 12 pastry circles. I stack them up nicely and finish with a plain circle on top. A light shower of powdered sugar and it's done!
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My tips for success
I never skimp on the quality of puff pastry in my kitchen. It's really the backbone of an amazing mille-feuilles! Your cream needs to be properly chilled before assembly or you'll end up with a mess. Sometimes I put raspberries between the layers or add a splash of orange blossom water to the cream when I want something different. And my last tip? Serve it nice and cold—that's when it tastes the best!
Frequently Asked Questions
- → Can I prep things in advance?
- You can make the custard a day ahead. Bake the puff pastry earlier and store it in an airtight container. Assemble when ready to serve so it stays crispy.
- → What's the secret to crispy layers?
- Bake them well and let them cool completely. A rack on top during baking keeps them flat and even.
- → How do I store leftover mille feuilles?
- Once assembled, keep it chilled in the fridge for up to 24 hours. The puff pastry may soften over time due to the custard.
- → Can I flavor the custard differently?
- Absolutely! Switch the vanilla for coffee, chocolate, or citrus zest to suit your taste.
- → How do I get clean slices?
- Use a sharp knife and make quick, firm cuts. Wipe the blade clean after each slice for neater edges.