🍰 Millefeuille with custard
This millefeuille is the simpler home-style version: sheets of baked puff pastry layered with smooth, creamy custard and finished with a snowfall of sugar. The pastry shatters into crisp flakes while the custard keeps each layer soft and rich. It is served in neat slices as a dessert or with afternoon coffee and is found in bakeries from France to North Africa and the Middle East.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g ready-rolled puff pastry
- 500 ml milk
- 3 eggs
- 80 g sugar
- 40 g cornflour
- 1 tsp vanilla extract
- 2 tbsp icing sugar for dusting
Method
- Heat the milk. Whisk the eggs, sugar, cornflour and vanilla, pour in the hot milk while whisking, then cook over low heat until the custard is thick. Cover and chill.
- Cut the pastry into three rectangles, prick well and bake at 200 °C, weighted with a second tray, for 15–20 minutes. Cool.
- Layer pastry, custard, pastry, custard and finish with pastry.
- Dust with icing sugar, chill for 30 minutes and slice with a serrated knife.
How to make it lighter
- Keep slices small; puff pastry is rich in fat.
- Make the custard with low-fat milk and less sugar.
- Serve with fresh fruit and enjoy it as a shared treat.
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.
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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 →