Mille-Feuille

IngredientsPrint recipe

(For 5 people)

For the crème pâtissière

• 2 cups whole milk
• 1 vanilla bean
• 5 egg yolks
• 1/3 cup sugar
• 3 1/2 Tbsp corn starch
• 1 Tbsp butter
• 1/2 cup heavy whipping cream

For the icing

• 1 cup powdered sugar
• 1 Tbsp melted butter
• 3 Tbsp heavy cream
• 0.70 oz melted dark chocolate
• 13.2 oz pre-rolled puff pastry

Instructions

Make the crème pâtissière

1. Slice the vanilla bean down the middle and collect seeds.
2. Pour milk in a saucepan, add vanilla bean and seeds. Boil over medium heat.
3. Once boiling, remove from heat and set aside. Discard vanilla bean.
4. In a bowl, whisk the sugar and corn starch together then add the egg yolks and whisk until smooth.
5. Whisk in half of the hot milk until incorporated and transfer back to the saucepan and remaining milk.
6. Cook over medium-high heat, whisking constantly until thickened.
7. Remove from heat and stir in the butter. Whisk until smooth and silky.
8. Transfer into a bowl right away. Allow to cool slightly then cover with plastic wrap directly on the cream.
9. Allow to cool completely at room temperature then reserve in the fridge.

To bake the puff pastry

10. Preheat oven to 425°F.
11. Remove dough from package and roll out onto a baking tray (lined with parchment paper if not included in the package).
12. Prick holes with a fork and bake for about 30 minutes or until golden brown.

If the pastry gets too puffy or looks uneven after 5 minutes, cover with parchment paper and place a baking sheet on top pressing down. Bake this way for about 10 minutes then remove tray and parchment paper. Continue baking pastry until golden brown.

13. Allow to cool completely before slicing into 3 equal rectangles.
14. Remove the crème pâtissière from the fridge, whip until smooth again.
15. Whip the cream to peaks and fold in the crème pâtissière.
16. Place one rectangle of puff pastry on a serving plater. Evenly spread half of the crème pâtissière on it.
17. Place another rectangle of puff pastry on top gently pressing down and spread remaining crème pâtissière.
18. Place the last rectangle of puff pastry, clean up sides and reserve in the fridge.

Make the icing

19. In a small bowl, mix together the powdered sugar, cream and melted butter. Whisk until thick and smooth.
20. Melt chocolate over a hot water bath and pour into a tip-less piping bag.
21. Remove the mille-feuille from fridge and evenly spread the icing on top with a spatula.
22. Make a small cut at the tip of the piping bag and pipe chocolate strips in the length of the cake.
23. With a tooth-pick or a skewer, make 4 vertical lines starting from top to bottom each time to create 5 equal rectangles. Then make 5 vertical lines starting from bottom to top to make the pattern.
24. Place cake in the freezer for 2 hours.
25. After 2 hours, slice the cake into 5 equal rectangles following the pattern and eat right away.

Skip the icing and simply dust with powdered sugar for a simpler look.