Description
Delicate French Vanilla Mille-Feuille layers crisp puff pastry with silky pastry cream, offering a classic Parisian dessert experience. Glazed with a delicate vanilla icing, this elegant pastry promises a sophisticated sweet journey that delights your senses.
Ingredients
Scale
Pastry Ingredients:
- 1 package frozen puff pastry
Cream Components:
- 2 cups (473 milliliters) whole milk
- 6 egg yolks
- ½ vanilla bean, split lengthwise
- ⅔ cup (135 grams) sugar
- ¼ cup (37 grams) cornstarch
- 1 tablespoon (15 grams) unsalted butter, cold
Finishing Elements:
- 3 cups powdered sugar
- ¼ cup milk
- ¼ cup cocoa powder
- 2 teaspoons vanilla extract
- ½ cup whipping cream
- 3 tablespoons powdered sugar
Instructions
- Prepare the vanilla bean by carefully slicing it lengthwise and extracting the fragrant seeds using the tip of a knife.
- Combine the milk and vanilla seeds in a medium saucepan, heating over medium-high heat until the liquid reaches a gentle boil. Remove from heat and allow the mixture to infuse for 15 minutes.
- In a separate mixing bowl, whisk together granulated sugar and cornstarch until well combined. Incorporate egg yolks and continue whisking until the mixture becomes light and fluffy.
- Gradually temper the egg mixture by adding of the hot milk, whisking constantly. Pour the tempered mixture back into the saucepan with the remaining milk.
- Cook the custard over medium-high heat, whisking continuously until it thickens to a pudding-like consistency. Remove from heat and fold in the butter until smooth.
- Transfer the pastry cream to a clean bowl and cover directly with plastic wrap to prevent skin formation. Refrigerate for a minimum of 2 hours to completely chill.
- Thaw the puff pastry at room temperature for approximately 45 minutes, then gently roll it out on a lightly floured surface.
- Cut the pastry into precise 2 × 4 inch (5 × 10 centimeters) rectangles using a sharp knife or pastry cutter.
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Place the pastry rectangles on the sheet, covering with another sheet to ensure even baking.
- Bake for 11 minutes until the pastry turns golden and crisp. Transfer to a wire rack and allow to cool completely.
- Prepare the vanilla glaze by mixing powdered sugar with vanilla extract and milk until achieving a smooth, spreadable consistency.
- Create a chocolate variation by separating a portion of the glaze and incorporating cocoa powder and additional milk.
- Fill separate piping bags with the vanilla and chocolate glazes for decorative purposes.
- Whip heavy cream with granulated sugar until soft peaks form. Gently fold the whipped cream into the chilled pastry cream.
- Assemble the mille-feuille by alternating layers of baked pastry rectangles, pastry cream mixture, and decorative glaze.
- Finish by creating elegant chocolate stripes and chevron patterns on the top layer for a sophisticated presentation.
- Refrigerate the assembled dessert for 30 minutes to allow the layers to set before serving.
Notes
- Prep ahead for delightful results by making pastry cream at least 2 hours before assembling to ensure it’s perfectly chilled and set.
- Handle puff pastry gently and keep it cool, as warm dough will prevent achieving those beautifully crisp, flaky layers.
- Use a sharp knife when cutting pastry rectangles to maintain clean, precise edges for professional-looking presentation.
- Control baking temperature precisely to achieve golden-brown pastry without burning, watching closely during the 11-minute bake.
- Create stunning visual appeal by alternating glaze colors and using a piping bag for elegant, controlled chocolate and vanilla stripes.
- Store assembled mille-feuille in the refrigerator and consume within 24 hours to maintain optimal texture and freshness.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 380 cal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg