Authentic mille feuille

    2 hours 30 min

    Making authentic mille-feuille with pastry cream make from scratch takes time but you will rewarded by rave reviews for the real thing.

    6 people made this

    Serves: 10 

    • For the pastry cream
    • 500ml milk
    • ½ vanilla bean, slit in half length wise
    • 4 egg yolks
    • 80g caster sugar
    • 50g plain flour
    • 20g cornflour
    • 1 knob butter
    • For the puff pastry layer
    • 2 ready rolled puff pastry sheets
    • 2 teaspoons caster sugar
    • For the icing
    • 150g icing sugar
    • 2 to 3 teaspoons water
    • 1 teaspoon baking cocoa

    Prep:45min  ›  Cook:45min  ›  Extra time:1hr chilling  ›  Ready in:2hr30min 

      Make the pastry cream

    1. In a medium saucepan, heat the milk with the vanilla bean without letting it boil. In a small bowl beat the egg yolks with the sugar until smooth but not foamy. Sift the flour and cornflour and incorporate them into the egg mixture, always taking care not to beat too quickly, it should not be foamy.
    2. When the milk is hot, add half of it to the eggs (if a skin has formed on the milk, remove it before pouring into the egg mixture). Again, mix gently so as not to make it foam.
    3. When the preparation is very smooth, pour it into the saucepan and let it thicken over low heat, stirring regularly, for about 10 to 15 minutes.
    4. When the cream has thickened, place the knob of butter on the tip of a knife and dot the entire surface of the pastry cream with the butter. This will prevent a skin from forming. Place the cream in the fridge and let it solidify a little, about 1 hour.
    5. Bake the puff pastry

    6. Preheat the oven to 200 C / Gas 6. Unroll the puff pastry on an ungreased baking tray. Prick the entire surface of the pastry with a fork. Brush the pastry with water and sprinkle with sugar. Cover the pastry with greaseproof paper then place a heavy baking tray on top to prevent the pastry from rising. Bake for 15 minutes.
    7. Remove from the oven, turn the pastry over and sprinkle the other side with sugar. Cover it again with the paper and baking tray and bake for a further 10 minutes. Proceed the same way with the second puff pastry sheet.
    8. Cut the puff pastry sheets into 3 perfectly identical pieces. You can also make individual mille-feuilles by cutting the puff pastry sheets with a cookie cutter (in this case, remember, you should always choose a multiple of 3 because a traditional mille-feuille has 3 layers of pastry and 2 layers of pastry cream).
    9. Make the icing

    10. Combine the icing sugar with just enough water to make a thick icing, about 3 tablespoons. In a small bowl, mix the cocoa with a few drops of water. Fill it in a very small freezer bag and cut off a tiny corner of about 1mm.
    11. Assemble the cake

    12. Cover the first layer of puff pastry with pastry cream about 1 cm thick. Top with a second layer of puff patry, then again spread with pastry cream.
    13. End with a layer of puff pastry.
    14. For the icing, using the back of a tablespoon or spatula, cover the top pastry with icing about 2mm thick.
    15. Before the icing hardens, draw parallel lines with the cocoa using your mini piping bag. Use a toothpick to create the typical mille-feuille design.
    16. Repeat with the remaining pastry and cream. Refrigerate until the icing and pastry cream has hardened, at least 30 minutes.


    Individual mille-feuilles take a little longer to prepare because but cutting large mille-feuilles is not always easy, individual portions will give you a prettier presentation.

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