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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.

325K 4.8/5 based on 33 reviews

Last modified on: October 13^th 2010

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For 15 people, you will need:

1 900 ml Confectioner's custard (Crème pâtissière, or French pastry cream)
2 450 ml Chantilly cream
3 900 ml Puff or flaky pastry (pâte feuilletée)
4 12 tablespoons icing sugar
5 a little dark chocolate (optional)

Change to the quantities for: 5 people 10 people 15 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
57 min.	15 min.	30 min.	1 hour 42 min.

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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).

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.

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.

Stage 6 - 1 min.

Make 450 ml 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.

Stage 14 - 3 min.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
9,180 Kcal or 38,435 Kj	891 gr	4,946 gr	3,915 gr
459 %	343 %	467 %	593 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
378 Kcal or 1,583 Kj	37 gr	204 gr	161 gr
19 %	14 %	19 %	24 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
612 Kcal or 2,562 Kj	59 gr	330 gr	261 gr
31 %	23 %	31 %	40 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Egg, Milk, Gluten, Sulfites

How much will it cost?

For 15 people : 10.41 €
Per person : 0.69 €

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)

	Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Chinois, Strawberries with mint and cream, Saint Honoré cake, Strawberry tart, Strawberry Verveine Tart , ... All
	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, Rustic chicken and mushroom pie, Apple Pie, Shallot confit tart, Comtoise tart for Seàn, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Cranachan, Peach Melba, Pear charlotte, Saint Honoré cake, Apple charlotte with toasted brioche, ... All
	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Half-cooked chocolate cake with raspberry coulis, X-Files cookies, Toasted almond cake, Hazelnut and orange cake, Pink Reims biscuits, ... All

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