This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
346 K 4.8/5 (34 reviews)
1 hour 45 min.
Average
3.50 €
5 people
5 IngredientsLast modified on: October 13th 2010
For 5 people, you will need:
- 1
300 g confectioner's custard (crème pâtissière, or french pastry cream) - 2
150 g Chantilly cream - 3
300 g puff or flaky pastry (pâte feuilletée) - 4
4 tablespoons icing sugar - 5
a little dark chocolate (optional) - Total weight: 810 grams
Times for this recipe
Preparation: 60 min.
Resting: 15 min.
Cooking: 30 min.
All in all: 1 hour 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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 recipe | 300 RDI=110 % | 1,650 RDI=160 % | 1,310 RDI=200 % | 3,060 RDI=150 % | 12,810 RDI: 150 % |
| Per 100 g | 40 RDI=10 % | 200 RDI=20 % | 160 RDI=20 % | 380 RDI=20 % | 1,580 RDI: 20 % |
| Per person | 60 RDI=20 % | 330 RDI=30 % | 260 RDI=40 % | 610 RDI=30 % | 2,560 RDI: 30 % |
How much will it cost?
- For 5 people : 3.50 €
- Per person : 0.70 €
Change currency:
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)
You can get more informations, or check-out other recipes which use it, for example: Mirlitons, Little caramelized peach tarts, Vol-au-vent cases, Quiche Bretonne, Thin summer tart "à la grecque", ... See them all 72
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, Pear and chocolate tart with a hint of mint, Raisin breads (pains aux raisins), Strawberry tart, Puits d'amour, ... See them all 19
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Diplomat cream, Apple charlotte with toasted brioche, Chantilly rice pudding, St Tropez tart, Saint Honoré cake, ... See them all 30
Icing sugar
Like these other recipes: Cigarettes Russes (Piroulines), Tarte Normande, Brioche slices with almond cream, Coconut paste, How to dust, ... See them all 62
Other recipes you may also like
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.61 M 714.6 2 hours 40 min.
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version. July 13th 202267 K 1 hour 8 min.
Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce. April 8th 2023240 K4 1 hour 4 min.
Mussels marinière
This is the most classic way of preparing mussels, simple and delicious. September 4th 2011227 K5 1 hour 4 min.
Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing. October 16th 2011196 K5 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 5 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.