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.
333 K 4.8/5 (33 reviews)
1 hour 45 min.
Average
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
Change measures:
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)
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 , St Tropez tart, Strawberry tart, Peach and green tea tart, Chinois, ... See them all 19
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Verbena flan, Avocado "tarte fine", Koulibiak in pie dish, Courgette tart with mint, Pecan fruit rolls , ... See them all 71
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Key Lime Pie for Jeremy, Peach Melba, Chantilly rice pudding, Rice pudding with chestnuts and poached pears, Mini Mont-Blanc choux puffs, ... See them all 30
Icing sugar
Like these other recipes: Finger biscuits, Brioche royale, Sicilian Epiphany Pie, Rich hazelnut buttercream, Arizona cupcakes, ... See them all 60
Other recipes you may also like
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.May 30th 2020298 K 24.3 2 hours 1 min.
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.October 30th 2021440 K4.6 5 hours 30 min.
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.December 6th 2015420 K4.8 35 min.
Salmon and spinach quiche
This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.April 17th 2022412 K 14 1 hour 15 min.
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.August 21th 2019384 K4 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.