Classic French Mille-feuille

Ingredients

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 4 egg yolks 4 egg yolks
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon (optional) Zest of 1 lemon (optional)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 / 1465
• Fat: 20g (12g saturated)
• Carbohydrates: 38g (18g sugars)
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Roll out the puff pastry sheets on a lightly floured surface to a thickness of about 1/4 inch.
3. 3.
   Cut the pastry into rectangles of equal size, approximately 3x6 inches.
4. 4.
   Place the pastry rectangles on a baking sheet lined with parchment paper and prick them with a fork to prevent excessive puffing.
5. 5.
   Bake the pastry rectangles for 15-20 minutes or until golden brown and crispy. Allow them to cool completely.
6. 6.
   In a saucepan, heat the milk over medium heat until it reaches a gentle simmer. Remove from heat.
7. 7.
   In a separate bowl, whisk together the egg yolks, sugar, and flour until well combined.
8. 8.
   Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
9. 9.
   Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and comes to a boil.
10. 10.
    Remove from heat and stir in the vanilla extract and lemon zest (if using).
11. 11.
    Transfer the pastry cream to a bowl and cover it with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming. Allow it to cool completely.
12. 12.
    Once the pastry cream and puff pastry rectangles are cooled, assemble the Mille-feuille by placing a layer of pastry on a serving plate, followed by a generous dollop of pastry cream. Repeat the layers, finishing with a final layer of pastry on top.
13. 13.
    Dust the top layer of pastry with powdered sugar.
14. 14.
    Refrigerate the Mille-feuille for at least 2 hours before serving to allow the flavors to meld together.
15. 15.
    Slice the Mille-feuille into individual portions and serve chilled.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is properly thawed before rolling it out. If it becomes too soft, refrigerate it for a few minutes to firm it up.
• Pastry cream — When adding the hot milk to the egg yolk mixture, pour it slowly and whisk continuously to prevent the eggs from curdling.

Tips & Tricks

• For an extra touch of elegance, drizzle melted chocolate over the top layer of the Mille-feuille before dusting it with powdered sugar.
• If you prefer a lighter version, you can substitute half of the milk with heavy cream in the pastry cream recipe.
• To achieve a perfectly crisp puff pastry, brush the top layer with a beaten egg before baking.

Serving advice

Serve the Mille-feuille chilled to fully enjoy its delightful textures and flavors. Pair it with a cup of freshly brewed coffee or a glass of champagne for a truly indulgent experience.

Presentation advice

When plating the Mille-feuille, dust the serving plate with a light sprinkle of powdered sugar for an elegant touch. You can also garnish each slice with a fresh berry or a mint leaf.