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, it’s an elegant dessert perfect for special occasions or a refined treat.
Ingredients
Scale
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 Decoration
- 1 tablespoon water (for glazing)
- 2 tablespoons apricot jam (for glazing)
- Powdered sugar (for dusting)
Instructions
- Preheat Oven and Prepare Puff 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, ensuring an even layer.
- Cut and Dock Pastry: Cut the puff pastry into 3 equal strips and place them on a baking sheet lined with parchment paper. Use a fork to prick the pastry evenly to prevent excessive puffing during baking.
- Bake Puff Pastry: Bake the pastry strips for 15-20 minutes, or until they are golden brown and crisp. Remove from the oven and allow to cool completely on a wire rack to maintain their texture.
- Heat Milk for Pastry Cream: While the pastry cools, heat the milk in a saucepan over medium heat until it just begins to simmer, preparing for the custard base.
- Mix Egg Mixture: In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until the mixture is smooth and well combined.
- Temper Eggs and Combine: Gradually add a small amount of the hot milk into the egg mixture while whisking constantly to temper the eggs. Continue adding the remaining milk slowly, whisking continuously to prevent curdling.
- Cook Pastry Cream: Pour the combined mixture back into the saucepan and cook over medium heat, whisking constantly until it thickens to a pudding-like consistency. Remove from heat and stir in vanilla extract and butter. Let cool to room temperature.
- Assemble Mille-Feuille: Once both the puff pastry and pastry cream are cooled, place one pastry strip on a serving plate. Spread a generous layer of pastry cream over it, then layer a second pastry strip. Repeat the process with the remaining pastry and cream.
- Prepare and Apply Glaze: Melt apricot jam with water over low heat in a small saucepan until smooth. Brush a thin layer of this glaze over the top puff pastry layer for a shiny finish.
- Finish and Serve: Dust the top layer with powdered sugar for an elegant, delicate look. Slice the mille-feuille carefully and serve chilled or at room temperature for best flavor.
Notes
- Use cold puff pastry for easier handling and better puff during baking.
- Do not skip pricking the pastry with a fork to prevent excessive rising and achieve a flatter layer.
- Tempering the eggs is crucial to prevent scrambling when adding hot milk.
- Chill the assembled dessert for a few hours to let the layers meld and the cream set properly.
- Store leftovers covered in the refrigerator and consume within 2 days for optimum freshness.
