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.
331 K 4.8/5 (33 reviews)
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Last modified on: October 13th 2010
For 5 people, you will need:
Times for this recipe
Preparation: 60 min.
Resting: 15 min.
Cooking: 30 min.
All in all: 1 hour 45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe


Stage 1 - 20 min.
Millefeuille
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).

Stage 2 - 30 min.
Millefeuille
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.

Stage 3 - 15 min.
Millefeuille
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.
Millefeuille
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.
Millefeuille
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.

Stage 6 - 1 min.
Millefeuille
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
Millefeuille
You will get a delicious vanilla cream, light and perfumed.

Stage 8 - 3 min.
Millefeuille
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.
Millefeuille
With a forcing bag full of cream, pipe small balls or rosettes of cream...

Stage 10
Millefeuille
... over the whole surface.

Stage 11 - 2 min.
Millefeuille
Then gently add the second piece of puff pastry.

Stage 12 - 5 min.
Millefeuille
Cover with more piped balls of cream.

Stage 13 - 10 min.
Millefeuille
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.

Stage 14 - 3 min.
Millefeuille
And finally, place the last puff pastry piece on top.

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.
Keeping: Several hours in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe300 RDI=110 %1,650 RDI=160 %1,310 RDI=200 %3,060 RDI=150 %12,810 RDI: 150 %
Per 100 g40 RDI=10 %200 RDI=20 %160 RDI=20 %380 RDI=20 %1,580 RDI: 20 %
Per person60 RDI=20 %330 RDI=30 %260 RDI=40 %610 RDI=30 %2,560 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Milk, Gluten, Sulfites
How much will it cost?
  • For 5 people : 3.50 €
  • Per person : 0.70 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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: Chicken and mushroom pie, Little apple turnovers with almonds and raisins, Mini palmiers, Mirlitons, Thin tomato jelly and avocado tart, ... See them all 71

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: Peach and green tea tart, Puits d'amour, Pains briochés aux raisins, St Tropez tart, Fraisier (French strawberry cake), ... See them all 19

Chantilly cream
Chantilly cream

You can get more informations, or check-out other recipes which use it, for example: European glass, Peach and blackcurrant sundae, Apple charlotte with toasted brioche, Cranachan, Viennese chocolate cups, ... See them all 30

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