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Mille-Feuille

Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine French
Servings 8 servings

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.