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Delicate Mille-Feuille Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 52 reviews
  • Author: Kimberly
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

This Delicate Mille-Feuille is a classic French pastry featuring layers of crisp puff pastry and smooth, creamy vanilla pastry cream. Finished with a glossy apricot glaze and a dusting of powdered sugar, this elegant dessert is perfect for special occasions or an indulgent treat.

Ingredients

Puff Pastry

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

Pastry Cream

  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter

Glaze and Garnish

  • 2 tablespoons apricot jam (for glazing)
  • 1 tablespoon water (for glazing)
  • Powdered sugar (for dusting)

Instructions

  1. Preheat and Prepare Pastry: Preheat the oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface to smooth out any creases.
  2. Cut and Dock Pastry: Cut the puff pastry into 3 equal strips and place them on a baking sheet lined with parchment paper. Prick the pastry with a fork to prevent excessive puffing during baking.
  3. Bake Pastry: Bake the puff pastry for about 15-20 minutes or until golden brown and crisp. Once baked, transfer the pastry strips to a wire rack and let cool completely.
  4. Heat Milk: While pastry is cooling, heat the milk in a saucepan over medium heat until it starts to simmer.
  5. Mix Egg Mixture: In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
  6. Temper Eggs: Slowly pour a small amount of the hot milk into the egg mixture while whisking constantly to temper the eggs. Gradually add the rest of the milk and whisk until combined.
  7. Cook Pastry Cream: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened to a pudding-like consistency. Remove from heat and stir in vanilla extract and unsalted butter. Allow the pastry cream to cool to room temperature.
  8. Assemble Mille-Feuille: Place one layer of puff pastry on a serving plate. Spread a generous layer of pastry cream over it. Repeat with the second and third puff pastry layers, sandwiching the pastry cream in between.
  9. Prepare Glaze: In a small saucepan, melt apricot jam with water over low heat until smooth. Brush a thin layer of this glaze over the top layer of puff pastry.
  10. Finishing Touch: Dust the top of the mille-feuille with powdered sugar. Slice and serve chilled or at room temperature.

Notes

  • Pricking the puff pastry with a fork helps prevent unwanted puffing and ensures even crispness.
  • Be careful while tempering the eggs to avoid scrambling; add hot milk slowly and whisk constantly.
  • Let the pastry cream cool completely before assembling to prevent the puff pastry from becoming soggy.
  • The apricot glaze adds a beautiful sheen and subtle fruity flavor.
  • For best results, serve the mille-feuille the same day it is assembled.

Find it online: https://slsrecipes.com/delicate-mille-feuille-recipe-2/