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Mille Feuille Recipe

A decadent French dessert, Mille Feuille, is made of 3 layers of puff pastry sheets and two layers of pastry cream, topped with chocolate drizzle and some sprinkle of castor sugar. have it as an after-dinner dessert or as your favourite snack, this piece of beauty is sure to win your soul.

Prep time:
1hrs 30mins

cook time:
10mins

serves:
2

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Puff Pastry Sheet 1

Puff Pastry Sheet

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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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Dark chocolate 100 grams

Dark chocolate

Description

Dark chocolate is a form of chocolate that contains cocoa butter, cocoa solids, sugar, and emulsi ...

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Softened Butter 2 tbsp

Softened Butter

Description

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Corn Starch 2 tbsp

Corn Starch

Description

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Heavy whipping cream 80 grams

Heavy whipping cream

Description

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Fine sugar 3 tbsp

Fine sugar

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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Vanilla Essence 2 tsp

Vanilla Essence

Description

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Details

Non-vegetarian

Level : Moderate

Cuisine : French

Course : Dessert

Recipe Notes

While baking the puff pastry sheets, make sure that you do not over bake. Do keep a check.

Ingredients For Mille Feuille Recipe

Store bought Puff Pastry sheet 1

Puff Pastry Sheet

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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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Dark chocolate 100 grams

Dark chocolate

Description

Dark chocolate is a form of chocolate that contains cocoa butter, cocoa solids, sugar, and emulsi ...

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Softened 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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Cornstarch 2 tbsp

White Corn Flour

Description

White corn flour is made from finely ground cornmeal. It is the starch of corn grain. It is commo ...

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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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Super fine Sugar 3 tbsp

Sugar fine grain

Description

Sugar fine grain are small crystals of sugar which can be refined or unrefined. It has fine, free ...

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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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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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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 the sugar to the yolks and give it a slight whisk.
4. Now add 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 off 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.
15. On the top sheet, spread a thin layer of chocolate ganache. Make sure the edges are nicely covered. I used dollops to give my dessert a different look.
16. Sprinkle some icing sugar on top and set it to chill for half an hour before serving.