🍰 Mille-feuille

Name: Mille-feuille
Total time: 90 min
Yield: 6
Cuisine: France
Ingredients: 320 g ready-rolled puff pastry; 500 ml milk; 4 egg yolks; 90 g sugar; 40 g cornflour; 1 vanilla pod or 2 tsp vanilla extract; 20 g butter; 2 tbsp icing sugar for dusting

Origin: France

384kcal

per serving · 120 g

320kcal

per 100 g

5 gProtein4 g / 100 g

20 gFat17 g / 100 g

43 gCarbs36 g / 100 g

Mille-feuille is a French pastry of three crisp layers of baked puff pastry sandwiched with thick vanilla pastry cream. The top is dusted with icing sugar or glazed with white icing and feathered with chocolate. Each bite combines flaky, buttery shards with cool, creamy filling. It is sold as rectangular slices in pâtisseries and eaten with coffee or as a dessert.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: pastry cream

Contains glutenbecause of: puff pastry

Contains dairybecause of: pastry cream

Not keto36 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

puff pastrypastry creamsugarvanilla

Recipe

6 servings90 min

Ingredients

320 g ready-rolled puff pastry
500 ml milk
4 egg yolks
90 g sugar
40 g cornflour
1 vanilla pod or 2 tsp vanilla extract
20 g butter
2 tbsp icing sugar for dusting

Method

Heat the milk with the vanilla. Whisk the yolks, sugar and cornflour, pour in the hot milk, return to the pan and cook, whisking, until thick. Stir in the butter, cover and chill for at least 1 hour.
Cut the pastry into three equal rectangles, prick them all over and bake between two trays at 200 °C for 15–20 minutes until golden and flat. Cool.
Spread half the cream on one pastry layer, cover with a second layer, spread the remaining cream and top with the third layer.
Dust generously with icing sugar, chill for 30 minutes and cut with a serrated knife.

How to make it lighter

Cut thin slices — a standard pâtisserie slice is already a rich dessert.
Use a lighter pastry cream with less butter, or fold in fresh berries to replace part of it.
Share one slice between two with coffee or tea.

History

The mille-feuille, meaning “a thousand leaves”, took shape in French pastry kitchens in the 18th and 19th centuries, and the pastry chef Marie-Antoine Carême is often credited with popularising it. Puff pastry itself is much older. Today it is sold in pâtisseries across France and far beyond, and is known as a Napoleon in parts of the English-speaking world.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →