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Mille Feuille
Mille Feuille (literally, a thousand leaves) is a traditional French recipe for a classic layered pastry dish made from puff pastry separated with pastry cream. The full recipe is presented here and I hope you enjoy this classic French version of: Mille Feuille.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
8
Rating: 
Tags : Baking RecipesCake RecipesFrench Recipes
Mille Feuille: A French recipe for a layered pastry dish made from puff pastry separated with pastry cream.
Ingredients:
1 square
puff pastry
5 egg yolks
90g sugar
375ml whole milk
40g plain flour
1
vanilla pod, split in half and scraped
Pinch of salt
Method:
In a medium bowl, stir together 80ml milk with the flour and salt and whisk until smooth. Add the yolks and 3 tbsp sugar and whisk vigourously until the mixture is smooth and pale lemon in colour.
In a heavy bottomed saucepan, heat remaining milk with the remaining sugar and the vanilla scrapings over medium heat. Heat until the milk just comes to a boil. While stirring the yolk mixture, slowly pour of the hot milk mixture onto it. This will temper the egg yolks so they don't start to scramble. Immediately pour yolk mixture into the hot milk in the saucepan. Whisk over medium heat until mixture comes to a boil and thickens. Remove from the heat immediately. Cover with clingfilm to prevent a skin from forming and allow to cool completely.
You are now ready to assemble the Mille Feuille. Cut 1/3 off the puff pastry square that you've made (freeze the remainder to keep until later). Roll the puff pastry into a thin rectangle some 30cm x 40cm. Line a baking tray with parchment paper and sprinkle with water. Lay the dough on top and poke all over with a fork to prevent over-rising. Chill for 15 minutes then bake in an oven pre-heated to 200°C (400°F/Gas Mark 6) until golden brown and very crisp (about 12 minutes). Transfer to a wire rack and allow to chill completely.
Trim the edges of the pastry so that they're straight and even in shape then divide the rectangle into 3 even strips, each about 10cm wide. Evenly divide the cooled pastry cream between two strips of the puff pastry. Spread evenly then lay one strip, covered with cream, on top of the first, lining-up evenly. Top with the final strip of puff pastry. Dust with icing sugar and chill for 1 hour before serving.
To serve, cut with a serrated knife using a sawing motion and garnish each half segment with half a strawberry (one finger will yield 8 mille feuille).
