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.
281,9804.8/5 for 27 ratings
Grade this recipe: Last modified on: October 13th 2010
For 5 people, you will need:
- 0
300 g Confectioner's custard (Crème pâtissière, or French pastry cream) - 1
150 g Chantilly cream - 2
300 g Puff or flaky pastry (pâte feuilletée) - 3
4 tablespoons icing sugar - 4
a little chocolate (optional) - Total weight: 810 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 57 min. | 15 min. | 30 min. | 1 hour 42 min. |
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?
Keeping:
Several hours in the fridge, covered by a plastic film.Step by step recipe
Stage 1 - 20 min.
The 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).
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).
Stage 2 - 30 min.
Put 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.
Put in the oven for about 30 minutes, but remove paper and rack after 20 minutes to allow pastry to brown.
Stage 3 - 15 min.
When pastry is cooked, remove from the oven, allow to cool a little and put on a rack to finish cooling.
Stage 4 - 5 min.
With 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).
Stage 5 - 3 min.
Cut 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.
Look at the three parts to determinate the best looking, that means flat, regular and brown. This will be the top of your millefeuille.
Stage 6 - 1 min.
Make 150 g Chantilly cream and fold it gently into crème pâtissière, with a maryse by turning with the bowl tipped at an angle.
Stage 7
You will get a delicious vanilla cream, light and perfumed.
Stage 8 - 3 min.
On the serving plate (quite impossible to move a millefeuille when finished without catastrophe), put the least pretty piece of pastry.
Stage 9 - 5 min.
With a forcing bag full of cream, pipe small balls or rosettes of cream...
Stage 10
... over the whole surface.
Stage 11 - 2 min.
Then gently add the second piece of puff pastry.
Stage 12 - 5 min.
Cover with more piped balls of cream.
Stage 13 - 10 min.
Mix 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.
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.
Stage 14 - 3 min.
And finally, place the last puff pastry piece on top.
Your millefeuille is ready to serve.
Your millefeuille is ready to serve.
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.
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 | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 881 Kcal or 3,689 Kj | 35 gr | 234 gr | 158 gr |
| 44 % | 13 % | 22 % | 24 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 109 Kcal or 456 Kj | 4 gr | 29 gr | 19 gr |
| 5 % | 2 % | 3 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 176 Kcal or 737 Kj | 7 gr | 47 gr | 32 gr |
| 9 % | 3 % | 4 % | 5 % |
How much will it cost?
- For 5 people : 3.47 €
- Per person : 0.69 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Thin endive tart, Small foie gras pasties, Apple Pie, Tomato and courgette tart, Cochelin d'Evreux, ... All |
 | 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 Verveine Tart , Paris-Brest, Pear and chocolate tart with a hint of mint, Puits d'amour, Peach and green tea tart, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Pear charlotte, Individual charlottes with morello cherries, Coupe Augustin, Strawberries in a thyme and lemon-flavoured red wine reduction, ... All |
| Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Paris-Brest, Santiago Cake, Chocolate almond cookies, Walnut paste, Little Christmas biscuits, ... All |
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