My Mille Feuille Experiment (and Recipe)
Our French dessert for this weekend was mille feuille. Mille feuille is a French version of vanilla slice, made with layers of pastry and crème pâtissière. It was one of our regular favourites in France.
My search for a recipe turned up all sorts of sweet and savoury treats involving layers of pastry. I couldn’t find a recipe that resembled the mille feuille I remembered from France, so I cobbled one together, with tasty results.
- 1 ½ sheets of rolled frozen puff pastry
- 1 ¼ cups of milk
- 3 egg yolks
- ¼ cup caster sugar
- 2 tablespoon plain flour
- 2 tablespoons cornflour
- ½ teaspoon vanilla extract
- Cut the whole sheet of pastry in half so there are three equal rectangles.
- Put the pastry sheets on a baking tray covered in baking paper.
- Bake at 200°C until they are brown.
- Remove from the oven and leave to cool.
I had read that pricking the pastry all over with a fork prevented it from rising too much. I tried this, but my pastry sheets puffed up like balloons. Not a problem, I just squashed them flat once they were cool.
The Crème Pâtissière
- Mix the egg yolks, sugar, flour and cornflour. I use the whisk attachment on my stick mixer for this.
- Heat the milk in saucepan until it is just boiling.
- With the whisk on, slowly add the hot milk and vanilla to the egg mixture until it is all mixed in.
- Put the mixture back in the saucepan. Heat it, stiring constantly, until it boils and thickens. Continue to stir it over the heat until it seems to have stopped thickening. This can take a minute or two.
- Remove it from the heat, and leave it to cool.
Assembling the Mille Feuille
- Put one sheet of pastry on a tray.
- Spread the pastry with half of the crème pâtissière.
- Top with the second sheet of pastry, and spread with the remaining crème pâtissière.
- Top with the final sheet of pastry.
- Dust with icing sugar, or ice with plain icing.
- Cut into four pieces and enjoy.