Mille-Feuille - MyLoveOfBaking (2024)

If you made your own puff, roll out to a rectangle (roughly 28cm by 20cm) Thickness no more than 2mm. Cover and place back in the fridge until the oven heats up!

Pre-heat the oven to 400°F (200°C). Place a rack in the center

Place the puff sheet on a tray, cover with a parchment and place another heavy tray on top. If tray is not heavy, place something heavy and heat proof on top of the second tray (like a cast iron skillet) This is to prevent the puff pastry from puffing up too much!

Now place this in the oven and bake for about 15-20 minutes or until the puff is slightly golden brown

Can be stored in an air tight container in the fridge up to a day or two. The longer they sit the softer the puff becomes.

Best option is to store elements separately, and put together just before serving!

April 14, 2021

Category desserts pastry

Ingredients

• One puff pastry sheet
• either store-bought frozen (thawed) or homemade puff

For the filling

• 300 ml milk
• 50 g sugar
• 1 egg
• 1 egg yolk
• 11/2 tbsp. plain flour
• 1 tsp vanilla extract
• 1/2 cup whipping cream

To decorate

• powdered sugar (optional)
• Berries
• Mint
• herbs

Instructions

1. Make the puff pastry a day earlier and let it chill in the fridge
2. If using store bought frozen sheets, let a sheet thaw overnight (6-8 hours) in the fridge

To make the custard filling

1. Measure/weigh milk into a “heavy bottom” saucepan/ pot. Weigh the sugar, save about 1 tbsp. and add the rest to the milk.
2. Bring to a boil ( stir to make sure sugar has dissolved)
3. While milk is boiling, measure egg and egg yolk, flour and the saves tablespoon of sugar into a heat-proof bowl and whisk into a thick smooth paste
4. Once the milk boils, pour the hot milk mixture slowly but steadily in to the egg paste, while whisking continuously ( this is also called tempering)
5. Take time doing this, if you add milk too quickly, the eggs will cook and curdle
6. Make sure to keep whisking all the while
7. Once done, pour the mixture back into the same pot and cook string on medium-low heat until the mixture thickens (takes about 5 minutes)
8. When you feel the resistance you’ll know it has thickened. Check images above to see the consistency
9. Transfer the cooked custard mixture into a container, cover the surface with a cling wrap/parchment and leave to cool (Refrigerate once cool)
10. let the custard chill and set (overnight is better)
11. Once the custard is set, you can make Diplomat cream.
12. Whip the cream to stiff peaks.
13. Mix custard back to a smooth texture and fold in the whipped cream without loosing too much air
14. Cover and refrigerate until needed

To make the mille feuille

1. If you made your own puff, bring the puff dough out onto a floured bench
2. Roll out to a rectangle about 28cm by 20cm (thickness no more than 2mm)
3. Place back in the fridge to chill while the oven preheats
4. Preheat the oven to 400 °F (200 °C)
5. Once the oven is ready, bring the pastry sheet out and place it on a tray lined with parchment
6. Cover with another parchment and weigh down with another tray
7. If the tray isn’t heavy, use two trays or place something heavy on the tray
8. Bake for 15-20 minutes until pastry is slightly golden
9. Remove the top tray and parchment, dust with icing sugar (optional) and bake for a further 10-15 minutes until nice and golden brown
10. Once baked, leave on a wire rack to cool
11. Handle with care as it will break easily
12. Once cooled, cut in to tiles
13. Assemble using the custard filling and decorate with berries
14. You can do 2 or 3 layers, whichever way you like
15. Can be stored in an air tight container in the fridge for about a day (highly recommend consuming fresh)

Notes

Assemble on the same day of serving or just before serving for the best results. If they sit for longer, the custard filling will soak into the puff pastry, making it softer.

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