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Millefeuille

Millefeuille

Millefeuille is one of the best pastries available, if it is well made, i.e.: 2 layers of light vanilla cream between 3 layers of fine crispy (possibly caramelized) puff pastry.

242,540 4.8/5

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Last modified on: October 13th 2010

For 5 people, you will need:

How long does it take?

PreparationRestingCookingStart to finish
57 min.15 min.30 min.1 hour 42 min.
Preservation: Several hours in the fridge, covered by a plastic film.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Millefeuille : Photo of step #1The day before, or several hours before, make crème pâtissière (confectioner's custard).

Roll out puff pastry as thinly as possible. Then put on a baking sheet in the fridge for about one hour, so that if it needs to shrink, it happens in the fridge instead of the oven.

It is very difficult to make a regular rectangle (see photo) but don't worry about that.

Preheat oven to 410°F (210°C).
20 min.
2 Millefeuille : Photo of step #2Put a sheet of cooking parchment onto pastry and place a cooling rack on top. We do that to stop puff pastry swelling too much during cooking, essential for millefeuilles.

Put in the oven for about 30 minutes, but remove paper and rack after 20 minutes to allow pastry to brown.
30 min.
3 Millefeuille : Photo of step #3When pastry is cooked, remove from the oven, allow to cool a little and put on a rack to finish cooling. 15 min.
4 Millefeuille : Photo of step #4With a bread knife or steak knife, trim the edges of puff pastry to get a regular rectangle (you can use a ruler to help with this). 5 min.
5 Millefeuille : Photo of step #5Cut the rectangle into three. (use the first piece as a template to cut the others to the same size)

Look at the three parts to determinate the best looking, that means flat, regular and brown. This will be the top of your millefeuille.
3 min.
6 Millefeuille : Photo of step #6Make 150 g Chantilly cream and fold it gently into crème pâtissière, with a maryse by turning with the bowl tipped at an angle. 1 min.
7 Millefeuille : Photo of step #7You will get a delicious vanilla cream, light and perfumed.
8 Millefeuille : Photo of step #8On the serving plate (quite impossible to move a millefeuille when finished without catastrophe), put the least pretty piece of pastry. 3 min.
9 Millefeuille : Photo of step #9With a forcing bag full of cream, pipe small balls or rosettes of cream... 5 min.
10 Millefeuille : Photo of step #10... over the whole surface.
11 Millefeuille : Photo of step #11Then gently add the second piece of puff pastry. 2 min.
12 Millefeuille : Photo of step #12Cover with more piped balls of cream. 5 min.
13 Millefeuille : Photo of step #13Mix 1 tablespoon water with 4 tablespoons icing sugar to make a glacé icing, and spread over top of last (and best) piece of puff pastry.

You can also add trails of melted chocolate, but it's not easy to do well.

If you want to be sure of quick success, just sprinkle top with icing sugar.
10 min.
14 Millefeuille : Photo of step #14And finally, place the last puff pastry piece on top.

Your millefeuille is ready to serve.
3 min.

Remarks

Millefeuilles can be made in an infinite variety of shapes and flavours, but keeping to this basic principle: 2 layers of something soft between 3 layers of something crispy. Just by keeping puff pastry and replacing vanilla cream with a layer of raspberries or strawberries and a lime cream, it's extraordinary.

Be careful!: You can put your millefeuille in the fridge to wait, but not too long: 4-5 hours maximum, never more, never overnight! Because eventually the cream will soak into the pastry, and you will get that horrible limp thing that bad bakers try to pass off as millefeuille.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
254938 gr239 gr161 gr
127 %14 %23 %24 %
Per 100 g
CaloriesProteins CarbohydratesFats
3155 gr29 gr20 gr
16 %2 %3 %3 %
Per person
CaloriesProteins CarbohydratesFats
5097 gr47 gr32 gr
25 %3 %5 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 5 people : 3.47 €
Per person : 0.69 €

Note : These prices are only approximate.

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Source: Home made
Grade this recipe :

More recipes?

This recipe use (among others)
Confectioner's custard (Crème pâtissière, or French pastry cream)Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Strawberry tart, Almond cream or frangipane, St Tropez tart, Pistachio cream, Strawberry Verveine Tart , ... [All]
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Apple semelles (flat apple tarts), Little apple turnovers with almonds and raisins, Saint Honoré cake, Strawberry feuilleté, Tomato and courgette tart, ... [All]
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Strawberries with mint and cream, European glass, Individual charlottes with morello cherries, Ice-cream Vacherin, Cranachan, ... [All]
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Marzipan (almond paste), Santiago Cake, Toasted almond cake, Amaretti, Arlesian Biscuits, ... [All]

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