Mille Feuille French Dessert

A Traditional French Dessert

Mille Feuille (pronounced meel-foy, meaning “a thousand leaves” in French) is a classic French dessert known for its delicate layers of crisp puff pastry and creamy pastry cream, often topped with a dusting of powdered sugar or a glaze.

Components of Mille Feuille:

Puff Pastry Layers: Puff pastry forms the foundation of Mille Feuille. It is made by folding layers of butter and dough multiple times to create a light, flaky texture when baked.

Pastry Cream (Crème Patisserie):

A rich and creamy custard made from milk, eggs, sugar, and flour (or cornstarch). It is cooked until thickened and then chilled before use. Vanilla is commonly used to flavour the pastry cream, though other flavours like chocolate or coffee can also be used for variation.

Assembly and Decoration:

The puff pastry is typically baked until golden brown and crisp, then cooled. It is then layered with the pastry cream, creating alternating layers of pastry and cream. Some variations include adding fresh berries or a thin layer of fruit preserves between the pastry and cream layers.

Once assembled, Mille Feuille is often finished with a sprinkling of powdered sugar on top or a glossy glaze for a polished appearance.

Serving and Presentation:

Mille Feuille is traditionally served chilled, allowing the flavours to meld together and the pastry cream to set.

It is often presented as a rectangular or square-shaped dessert, with the layers visible when sliced, showcasing its intricate construction.

Garnishes such as fresh berries, mint leaves, or a drizzle of chocolate sauce can complement the dessert’s flavours and add visual appeal.

Variations of Flavours:

Besides vanilla, pastry cream can be flavoured with other extracts like almond, citrus zest, or liqueurs such as Grand Marnier or rum.

Textures: Some modern variations incorporate different textures, such as adding a layer of caramelized puff pastry or incorporating a crunchy element like caramelized nuts.

Tips for Making Mille Feuille:

Handling Puff Pastry: Ensure the puff pastry is rolled and baked evenly to achieve consistent layers and a crispy texture.
Chilling: Allow enough time for the assembled Mille Feuille to chill in the refrigerator before serving to set the pastry cream and firm up the layers.
Slicing: Use a sharp knife to slice through the delicate layers without squashing them, revealing the beautiful layers inside.

Enjoying Mille Feuille:

Mille Feuille is a dessert that combines elegance with simplicity, showcasing the craftsmanship of French pastry-making. Its crispy layers and creamy filling make it a delightful treat for special occasions or as a decadent finale to a meal.

Mille Feuille french dessert recipe

Ingredients:

1 sheet of puff pastry (store-bought or homemade)

For the Pastry Cream (Crème Patisserie):

2 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup corn-starch
1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
Pinch of salt

For Assembly and Decoration:

Powdered sugar, for dusting
Optional: Fresh berries, mint leaves, or chocolate shavings for garnish

Instructions:

Preheat your oven to 400°F (200°C).

Roll out the puff pastry sheet on a lightly floured surface to about 1/8 inch thickness.
Cut the puff pastry into three equal rectangles (approximately 3 inches by 8 inches each).
Transfer the pastry rectangles onto a parchment-lined baking sheet.
Prick the pastry rectangles all over with a fork to prevent excessive rising.
Bake in the preheated oven for 15-20 minutes or until golden brown and puffed. Rotate the baking sheet halfway through baking for even browning.
Remove from the oven and allow the puff pastry rectangles to cool completely on a wire rack.

Make the Pastry Cream (Crème Patisserie):

In a saucepan, combine the milk and half of the sugar. Heat over medium heat until just simmering, stirring occasionally to dissolve the sugar.
In a mixing bowl, whisk together the egg yolks, remaining sugar, corn-starch, vanilla extract (or vanilla bean seeds), and salt until pale and slightly thickened.
Temper the eggs: Gradually pour about half of the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
Return the mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. It should have a pudding-like consistency.
Remove from heat and strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps.
Cover the surface of the pastry cream with plastic wrap directly (to prevent a skin from forming) and let it cool to room temperature, then refrigerate until chilled and set, about 1-2 hours.

Assemble the Mille Feuille:

Place one cooled puff pastry rectangle on a serving plate or tray.
Spread a generous layer of pastry cream evenly over the first pastry rectangle.
Gently place another puff pastry rectangle on top of the pastry cream layer.
Repeat with another layer of pastry cream.
Top with the third puff pastry rectangle.
Dust the top layer of puff pastry with powdered sugar using a fine-mesh sieve.
Optional: Decorate with fresh berries, mint leaves, or chocolate shavings for garnish.
Chill the assembled Mille Feuille in the refrigerator for at least 30 minutes to allow the layers to set.
Slice into portions using a sharp knife and serve chilled.

Enjoy your homemade Mille Feuille, showcasing the delicious combination of crispy puff pastry and creamy pastry cream, a true classic of French pastry artistry!