Mille-feuille is a three layers of French pastry dipped in vanilla cream. (2024)

FAQs

What is mille-feuille made of? ›

Composition. Traditionally, a mille-feuille is made up of three layers of puff pastry and two layers of crème pâtissière. The top layer is coated with a sprinkling of powdered sugar. In later variations, the top is glazed with icing, in alternating white (icing) and brown (chocolate) strips, and then combed.

A traditional mille-feuille will consist of three layers of puff pastry alternated with two layers of pastry cream. Icing sugar will be dusted over the top, along with cocoa powder, pastry crumbs, and sometimes crushed nuts. Another version of mille-feuille is glazed with chocolate and vanilla icing or fondant.

A vanilla slice is usually a very thick slab of custard sandwiched between two thin puff sheets. A mille feuille is more decorative, could have multiple custard (or diplomat cream) layers and looks very sophisticated. It is one of the simplest things you can make with a puff sheet, yet looks so elegant!

French, from mille feuilles a thousand leaves.

Meaning “a thousand layers” in French, the mille-feuille is known for its seemingly countless layers of puff pastry. With a dash of crème fraîche in the airy pastry cream and Président® butter folded into the dough, our Mille-Feuilles are simple yet decadent.

It is made using flour, fat (be it butter or vegetable oil), and water in most countries. Most French pastries are made from scratch with fresh ingredients, but you can also find frozen and pre-made versions in many grocery stores.

A typical Puff Pastry can have a ranges of between 500 - 700 layers depending on the total of folds involved. You can fold the dough in a number of different ways and the two most common ways are called the " Single Fold / Letter Fold" and "Double Fold/ Book Fold".

The mille-feuille is a simple French classic named for its layers. The beauty of a mille-feuille (literally “thousand sheets”) is its simplicity: three layers of crisp, golden puff pastry stacked with two layers of piped crème pâtissière (a type of custard with flour).

You eat it the same way you eat a loaded hamburger : messily. Seriously, I should not be a "hard" pastry, you should be able to cut it with a knife. Yes, some of the filling will spread out. Also, it should not be refrigerated, or at least left out of the fridge before serving, so that the cream/custard softened.

Refrigerate uncovered for at least 30 minutes before serving, or up to 8 hours. The soft filling will spill out the sides when you cut or bite into it, and that's expected. Store mille-feuille in an airtight container in the refrigerator for up to 3 days. The pastry will become softer and less crisp over time.

What country is mille-feuille from? ›

The Mille-Feuille is a cake that ranks among the great staples of French patisserie. And it's a long-standing tradition! Its origins date back to 1651, no less. The creation is attributed to François Pierre de la Varenne, a chef from Dijon.

What's the Difference Between Mille-Feuille and Napoleon? Both a Napoleon and mille-feuille consist of crispy puff pastry layers and cream, but the former traditionally uses almond cream, while the latter contains a rich custard pastry cream.

Put simply, pastry cream is a type of custard. Adding cornstarch to the vanilla custard will give you a thick, firm substance (almost like vanilla pudding) that will hold its shape when piped. Custard that you can pour, which is only thickened with eggs, is actually called crème anglaise.

The way many people I know use is to lift the layers and eat them individually. Either pick them up in their hands or put the layer on the plate and use tools to cut. You eat it the same way you eat a loaded hamburger : messily. Seriously, I should not be a "hard" pastry, you should be able to cut it with a knife.

Mille-Feuille means “a thousand leaves.” This French dessert is a delicate tower of crisp puff pasty and luscious pastry cream.