About this recipe:Mille feuille is a classic French dessert, and this recipe is deceptively easy to make! Using shop-bought puff pastry makes your life a lot easier, and you can make the pastry cream a day ahead of time.
Makes: 5 slices mille feuille
1 pack puff pastry
oil, for brushing
2 teaspoons caster sugar
250ml vanilla pastry cream
75g icing sugar
water, as needed
1/2 teaspoon cocoa powder
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Lay out a sheet of parchment on a baking tray, and lightly brush with oil. Lay the puff pastry sheet over the parchment, then brush the top with a little water. Sprinkle with 1 teaspoon of the sugar, then cover with another sheet of parchment and then another baking tray.
Bake in the oven for 15 minutes. Remove from the oven and carefully peel off the top layer of parchment. Flip over the puff pastry sheet, then sprinkle with 1 teaspoon sugar and cover with the sheet of parchment and the baking tray.
Return to the oven and bake 10 minutes.
Carefully transfer the puff pastry sheet to a cutting board. Cut the sheet into three equal pieces. For easier slicing and serving later, cut two of the pieces into five equal pieces (this is optional but makes serving easier!).
Spread half of the pastry cream over the whole piece of puff pastry (the layer of cream should be about 1cm thick). Clean up the edges by running a knife alongside the pastry. Lay the second piece (whole or in pieces) on top, then spread with the remaining pastry cream. Finally, top with the last piece of puff pastry (whole or in pieces).
Make the icing by whisking together the icing sugar and 1 1/2 tablespoons of water till smooth. In a separate bowl, combine the cocoa powder with a few drops of water and mix till a paste forms. Place the cocoa paste in a plastic food bag and snip off a very small piece of one corner; you'll use this to pipe on the cocoa paste.
Pour a thin, even layer of the icing over the top of the mille feuille. Working quickly so that the icing doesn't harden, immediately pipe five thin lines of cocoa paste horizontally across the top (one line per piece). Drag a skewer through the lines of cocoa lengthways to decorate.
Let the icing harden in the fridge before slicing and serving.