Mille-Feuille

Name: Mille-Feuille
Yield: 2 servings
Cuisine: French
Ingredients: 500g all-butter puff pastry; Crème pâtissière: 500ml milk, 5 egg yolks, 120g sugar, 45g cornflour, 1 vanilla pod; 50g butter; 200g icing sugar and a little water; 30g dark chocolate, melted

Mille-feuille/meel-FUH-yuh/

Also known as: Millefeuille, Napoleon Pastry, French Vanilla Slice

About this dish

Layers of crisp caramelised puff pastry and vanilla crème pâtissière, topped with feathered white and chocolate icing.

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Ingredients

🥐500g all-butter puff pastry

🥛Crème pâtissière: 500ml milk, 5 egg yolks, 120g sugar, 45g cornflour, 1 vanilla pod

🧈50g butter

🍚200g icing sugar and a little water

🍫30g dark chocolate, melted

Method

Serves 2

Roll the pastry thinly, prick it and bake at 200°C (400°F) between two trays so it stays flat and crisp. Cut into three equal rectangles.

Cook the crème pâtissière until thick, beat in the butter and chill.

Layer pastry, cream, pastry, cream and pastry.

Spread the top with icing, pipe lines of chocolate and drag a knife through to feather them.

Chill to set, then slice with a serrated knife.

✓ What Makes it Authentic

Mille-feuille ('a thousand leaves') is a classic of French pâtisserie, also known in France as a 'Napoléon'.

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