You know that dessert that makes everyone at the table gasp before they even take a bite? This is it.
Mille-feuille (pronounced meel-foy, meaning “a thousand leaves”) is a dreamy French pastry made of shatteringly crisp layers of puff pastry and silky-smooth vanilla pastry cream, finished with a delicate glaze or dusting of powdered sugar. It’s elegant, impressive, and — with a few tips — surprisingly doable at home!
Perfect for tea parties, wedding showers, holiday dessert tables, or just for treating yourself on a Wednesday when you’re feeling fancy.
If you loved my Cherry Clafoutis or Peach Galette, you’re going to adore this one too.
✅ Quick Tip:
- ✔️ Keep your puff pastry as cold as possible when working with it — that’s the secret to those flaky, crisp layers!
📋 Ingredients
For the puff pastry:
- 1 (17-ounce) package frozen puff pastry, thawed but cold
- Powdered sugar, for dusting
For the pastry cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
For the glaze (optional):
- 1 cup powdered sugar
- 2–3 teaspoons milk
- 1 ounce dark chocolate, melted (for marbling)
👩🍳 Instructions
1️⃣ Bake the pastry:
Preheat oven to 400°F. Roll each sheet of puff pastry into a 10×12-inch rectangle. Place on parchment-lined baking sheets. Prick all over with a fork and cover with another sheet of parchment and a second baking sheet to weigh it down. Bake 15–20 minutes until golden and crisp. Cool completely.
2️⃣ Make the pastry cream:
Heat milk in a saucepan until steaming. In a bowl, whisk sugar, yolks, and cornstarch until smooth. Slowly whisk in hot milk, return to pan, and cook over medium heat, whisking constantly, until thickened (about 2 minutes). Off heat, stir in vanilla and butter. Cool, then refrigerate.
3️⃣ Assemble:
Trim pastry sheets to even rectangles. Place one on a serving plate, spread half the pastry cream, top with another sheet, repeat with cream, then top with final pastry sheet.
4️⃣ Glaze:
Mix powdered sugar with milk to make a thick glaze. Spread over top layer. Drizzle melted chocolate and drag a toothpick through to create marbling. Chill 30 minutes to set.
5️⃣ Slice gently with a serrated knife and serve!
Serving Tips:
- Serve on a pretty platter with fresh flowers for a showstopper centerpiece.
- Wrap slices in parchment and tie with twine for edible gifts.
- Dust extra powdered sugar just before serving for extra charm.
Creative Variations:
- Chocolate Mille-Feuille: Use chocolate pastry cream and drizzle with extra chocolate ganache.
- Raspberry Mille-Feuille: Add a layer of fresh raspberries between the cream layers.
- Lemon Mille-Feuille: Replace vanilla with lemon zest & juice for a bright, citrusy filling.
- Coffee Mille-Feuille: Add espresso powder to the pastry cream for a mocha twist.
Troubleshooting:
- Cream too runny? Cook it longer and chill thoroughly.
- Soggy pastry? Make sure it’s fully baked and cool before assembling.
- Hard to cut? Chill the whole dessert well and use a serrated knife.
🧊 Storage Info
- Store assembled mille-feuille in the fridge, lightly covered, for up to 2 days.
- Best eaten within 24 hours for optimal crispness.
- Not freezer-friendly — puff pastry gets soggy.
Mille-Feuille
Ingredients
For the puff pastry:
- 1 17-ounce package frozen puff pastry, thawed but cold
- Powdered sugar for dusting
For the pastry cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
For the glaze (optional):
- 1 cup powdered sugar
- 2 –3 teaspoons milk
- 1 ounce dark chocolate melted (for marbling)
Instructions
- 1️⃣ Bake the pastry:
- Preheat oven to 400°F. Roll each sheet of puff pastry into a 10×12-inch rectangle. Place on parchment-lined baking sheets. Prick all over with a fork and cover with another sheet of parchment and a second baking sheet to weigh it down. Bake 15–20 minutes until golden and crisp. Cool completely.
- 2️⃣ Make the pastry cream:
- Heat milk in a saucepan until steaming. In a bowl, whisk sugar, yolks, and cornstarch until smooth. Slowly whisk in hot milk, return to pan, and cook over medium heat, whisking constantly, until thickened (about 2 minutes). Off heat, stir in vanilla and butter. Cool, then refrigerate.
- 3️⃣ Assemble:
- Trim pastry sheets to even rectangles. Place one on a serving plate, spread half the pastry cream, top with another sheet, repeat with cream, then top with final pastry sheet.
- 4️⃣ Glaze:
- Mix powdered sugar with milk to make a thick glaze. Spread over top layer. Drizzle melted chocolate and drag a toothpick through to create marbling. Chill 30 minutes to set.
- 5️⃣ Slice gently with a serrated knife and serve!
Notes
- Chill each layer before slicing for neat pieces.
- You can dust the top with powdered sugar instead of glaze for a more rustic look.
✨ Let me know if you make it — tag me on Pinterest or Instagram! Can’t wait to see your beautiful layers. 🥐
