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Mille Feuille Recipe

Mille Feuille is a decadent dessert that has the goodness of silky smooth pastry cream and some crisp puff pastry sheets. Relish it as a post-dinner dessert or have it just like that, this dessert is bound to win your soul in a bite.

Prep time:
1hrs 30mins

cook time:
10mins

serves:
2

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Puff Pastry Sheet 1

Puff Pastry Sheet

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Heavy whipping cream 80 grams

Heavy whipping cream

Description

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Butter 2 tbsp

Butter

Description

Butter is a pale yellow colored food which is produced when lactic acid producing bacteria are ad ...

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Full fat milk 1 cup

Full fat milk

Description

Full fat milk is a milk from which no fat has been removed. It contains all the fat that is natur ...

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Vanilla Essence 2 tsp

Vanilla Essence

Description

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Egg Yolks 3

Egg Yolks

Description

Egg yolk is the yellow spherical part of an egg that is surrounded by the albumen. It is usually ...

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Dark Chocolate Compound 100 grams

Dark Chocolate Compound

Description

Dark chocolate compound is a product made with pure cocoa, vegetable fat ( such as coconut oil or ...

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Modified Cornstarch 2 tbsp

Modified Cornstarch

Description

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Castor Sugar 3 tbsp

Castor Sugar

Description

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Details

Non-vegetarian

Level : Moderate

Cuisine : French

Course : Dessert

Ingredients

Ingredients For Mille Feuille Recipe

Store bought Puff Pastry sheet 1

Puff Pastry Sheet

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Heavy whipping cream 80 grams

Whipping Cream

Description

Whipping cream is the cream which is whipped by whisk until it's light and fluffy. It is pure ...

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Melted butter 2 tbsp

Butter

Description

Butter is a pale yellow colored food which is produced when lactic acid producing bacteria are ad ...

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Full fat milk chilled 1 cup

Full fat milk

Description

Full fat milk is a milk from which no fat has been removed. It contains all the fat that is natur ...

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Vanilla essense 2 tsp

Added Flavour (Artificial Flavouring Substances - Vanilla)

Description

Added Flavour (Artificial Flavouring Substances - Vanilla) is made from artificially-derived vani ...

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Egg Yolks 3

Egg Yolks

Description

Egg yolk is the yellow spherical part of an egg that is surrounded by the albumen. It is usually ...

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Dark Chocolate Compound 100 grams

Dark Chocolate Compound

Description

Dark chocolate compound is a product made with pure cocoa, vegetable fat ( such as coconut oil or ...

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Modified Cornstarch 2 tbsp

Modified CornFlour

Description

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Custard sugar 3 tbsp

Caster Sugar

Description

British name for cane or beet sugar is Caster sugar. It is raw cane sugar with a fine free f ...

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Methods

How to make Mille Feuille Recipe

1. In a heavy bottom pan, add in the milk and vanilla essence. Mix it once and let the milk come to a slight boil. Keep the flame on low.
2. Now in a bowl, add in the egg yolks and cornstarch while in another bowl add in the butter.
3. As the milk comes to a slight boil, add in the sugar to the yolks and give it a slight whisk.
4. Now add in a bit of milk to the yolk mixture and whisk everything well. Add the mixture back to the milk and stir thoroughly until the mixture thickens. Cook the cream on medium heat.
5. Once done, take the pan off the heat and transfer the cream to the butter bowl. Pour it through a sieve so that there are no lumps and the consistency is silky smooth.
6. Apply a cling wrap on the cream so that there is no development of skin on it. Chill in the freezer for an hour.
7. Now flour your worktop slightly and place the pastry sheet on it. With the help of a rolling pin roll out the sheet to an inch or two max. Make sure the square shape is not lost.
8. Use a knife or a pizza cutter to slice the sheet into 6 equal rectangles. If required use a scale.
9. On a baking tray, line in parchment paper and place the sliced sheets. Lightly sprinkle the sheets with some castor sugar.
10. Bake this in a preheated oven at 203 C for 10 minutes max. Once the sheets are nicely baked, take them out on a cooling rack and let them cool to room temperature.
11. Chop up the dark chocolate into small chunks and set it aside.
12. Now, in a double boiler add in the chocolate bits and heavy cream. Start mixing the two well, until a silken texture is formed.
13. Once that’s done, take the bowl of the heat and allow the ganache to cool down. As it cools down pour it in a piping bag and chill in the fridge for half an hour.
14. Now, take one baked pastry sheet and layer it with pastry cream. Place the other sheet on top of the pastry cream repeat the same. On the top sheet, spread a thin layer of chocolate ganache.
15. Make sure the edges are nicely covered. I used dollops to give my dessert a different look. Sprinkle some icing sugar on top and set it to chill for half an hour before serving.