Description
Delicate Mille-Feuille is a classic French dessert featuring layers of golden, crisp puff pastry alternated with smooth, vanilla-infused pastry cream. Topped with a glossy apricot glaze and a dusting of powdered sugar, this elegant pastry offers a perfect balance of flaky texture and creamy sweetness, ideal for special occasions or a refined treat.
Ingredients
Scale
Puff Pastry
- 1 sheet of puff pastry (store-bought or homemade)
Pastry Cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Glaze and Garnish
- 1 tablespoon water (for glazing)
- 2 tablespoons apricot jam (for glazing)
- Powdered sugar (for dusting)
Instructions
- Preheat and prepare pastry: Preheat the oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface to smooth out any creases, ensuring the dough is even for uniform baking.
- Cut and dock pastry: Cut the puff pastry into 3 equal strips and place them on a baking sheet lined with parchment paper. Prick the surface with a fork to prevent excessive puffing during baking.
- Bake puff pastry: Bake the puff pastry for 15-20 minutes until golden brown and crisp. Remove from the oven and let cool completely on a wire rack, which helps maintain crispness.
- Heat milk: While the pastry cools, heat the whole milk in a saucepan over medium heat until it begins to simmer, preparing it for the pastry cream mixture.
- Whisk egg mixture: In a separate bowl, whisk together granulated sugar, egg yolks, and cornstarch until smooth, ensuring no lumps remain for the custard base.
- Temper eggs: Slowly pour a small amount of the hot milk into the egg mixture while whisking constantly to prevent curdling. Gradually add the rest of the milk, mixing continuously until blended.
- Cook pastry cream: Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened to a pudding-like consistency. Remove from heat and stir in vanilla extract and unsalted butter for flavor and richness. Allow to cool to room temperature.
- Assemble mille-feuille: Once pastry and cream have cooled, place one strip of puff pastry on a serving plate. Spread a generous layer of pastry cream evenly over it. Repeat layering with the second pastry strip and cream, then top with the third strip.
- Prepare glaze: Melt the apricot jam with water over low heat in a small saucepan to create a smooth glaze. Brush a thin layer over the top pastry layer to add shine and flavor.
- Finish and serve: Lightly dust the top with powdered sugar for a delicate finish. Slice the mille-feuille carefully and serve chilled or at room temperature for best taste and texture.
Notes
- Ensure the puff pastry is thoroughly chilled before rolling to achieve a flakier texture.
- Pricking the puff pastry before baking helps control rising for a more even layer.
- Temper the eggs slowly to avoid scrambling and ensure a smooth pastry cream.
- Allow the pastry cream to cool completely before assembly to prevent melting the puff pastry layers.
- For a richer pastry cream, you can substitute some of the whole milk with cream.
- Store the assembled mille-feuille in the refrigerator and consume within 1-2 days for optimal freshness.
