Mille-Feuille is a stylish dessert that is made from 3 layers of crispy puff pastry that are layered with pastry cream and fresh fruit. I would recommend using homemade puff pastry to make this recipe, but you can also use store-bought pastry. Also, you may use any pastry cream and fruit combination you like.
CONTROLLING THE RISE
When making this dessert, there is a particular way you must bake the puff pastry to ensure proper layers. Firstly, dock the 1/8 inch thick pastry with a fork, this ensures that the layers will be perfectly even. Additionally, weigh down the pastry using a baking sheet to force the pastry to bake into a thin layer.
In a pot, stir together cornstarch, salt, and sugar.
Whisk in the egg yolks and milk. Cook over medium-heat, stirring constantly until boiling.
Once boiling, cook for 1 minute.
Strain into a bowl with butter and vanilla extract. Stir until combined.
Cover with plastic wrap, touching the surface and chill for at least 4 hours.
Preheat your oven to 400°F. Place the puff pastry sheets on to a parchment lined baking sheet, and dock.
Place a sheet of parchment paper over top of the puff pastry, and add a baking sheet on top as a weight. Bake for 8-10 minutes covered, then bake for 3-5 more minutes until golden brown.
Cool the baked pastry on the baking sheet.
Cut each sheet in half and set aside.
Pipe the pastry cream, and arrange the fresh fruit on a layer of pastry. Top with another sheet, and repeat.
Refrigerate finished mille-feuille until ready to serve. Enjoy!
- 5 tbsp cornstarch
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 2 cups full-fat milk
- 4 large egg yolks
- 1 tbsp pure vanilla extract
- 2 tbsp unsalted butter
- 6 1/4" 3×6 puff pastry sheets
- fresh fruit
In a pot, stir cornstarch, salt and sugar.
Whisk in the egg yolks and milk until smooth.
Cook over medium-heat, stirring constantly.
Boil for 1 minute.
Strain into a bowl, and stir in vanilla extract and butter.
Cover with plastic wrap directly on the surface.
Chill for at 4 hours.
Preheat your oven to 400°F, and line a baking sheet with parchment paper.
Place the pastry sheets on the baking sheet.
Cover with parchment paper, and another baking sheet.
Bake for 8-10 minutes covered, then 3-5 minutes uncovered until golden brown.
Cool on the baking sheet.
Cut each sheet into half.
Arrange fresh fruit on to a layer of pastry and pipe on the pastry cream.
Place another layer over top, and repeat.
Chill until ready to serve.