You can learn how to make mille feuille from scratch and make this delicious pastry whenever you want! It is very easy to make with quick puff pastry.
I’ve mentioned about my love to mille-feuille before. Crispy puff pastry, generous amount of smooth pastry cream and powdered sugar on top are just perfect. I love powdered sugar as a coating on top instead of fondant so that’s how I make my mille-feuille.
With quick puff pastry, you can make your mille-feuille easily.
I make the quick puff pastry first. Then I put it in the freezer.
Later, I make my pastry cream. I place it in a shallow large bowl and let it cool at room temperature. Then I keep it in the fridge.
While my pastry cream is cooling, I take the puff pastry from the freezer and start to roll out. I lightly flour the work surface, the rolling pin, and the top of the dough. Then I roll it out almost ⅛ inch (3mm) thick, 10,5*10 inch (27*25cm) long.
I place the dough on the baking sheet that is covered with parchment paper. Then I prick the dough with a fork and put a parchment paper on the dough and put another baking sheet on top to hold the pastry down. (If your dough is not cool enough, let it cool in the refrigerator before baking.)
I bake for almost 15 minutes with a baking sheet on top until it is lightly brown. Then I remove the top baking sheet and bake for almost extra 3 minutes until it is golden brown. When I put the baking sheet into the oven, I check it after 10 minutes, that’s how I decide when to remove the top baking sheet.
After I remove the pastry from the oven, I trim the pastry from the sides to give neat edges. Keeping the long side in front of me, I cut the pastry into 3 equal pieces.
I keep them aside. (When you put your pastry into the oven, if the pastry is not cool enough, you will see some butter pieces bubbling during baking. If such a scene happens, don’t panic, just wait to see how it turns out as it bakes and cools down. It will be ok as long as the dough was not extremely warm and the butter wasn’t melting before you put it into the oven).
Then I whisk pastry cream very well to avoid any lumps. I keep it aside and I take the heavy cream from the refrigerator and whip it with a small amount of powdered sugar until soft peaks form. I gently fold whipped cream into the pastry cream in 3 batches.
Finally, it is time to assemble. You can decide the amount of pastry cream to use. As I said in the beginning I love mille-feuille with a generous amount of pastry cream. I put the pastry cream in a pastry bag to cover the layers. If you want, you can gently apply the pastry cream with a spatula.
I almost use half of the pastry cream on the first layer and the other half on the second. I think at least ⅓ of the pastry cream should be applied to each layer. Later I eat the leftover pastry cream with the leftover puff pastry that I trimmed from the edges 🙂 As you can guess I sift generous generous amount of powdered sugar over the third layer.
Finally, I cut it into 4 equal pieces.
That’s all. Enjoy!
How to Make Mille-Feuille
- 1 recipe quick puff pastry*
recipe homemade pastry cream**
- 100 g heavy cream (½ cup minus 1 tablespoon), cold
- 20 g powdered sugar (2 tablespoons)
- 25 g powdered sugar (2 tablespoons and 2 teaspoons)
- Make the quick puff pastry and let it cool in the frezeer at least 30 minutes.
- Make the pastry cream and pour into a shallow large bowl so it cools fast. First, let it cool at room temperature and then keep it the fridge.
- Preheat the oven to 390°F(200°C).
- Remove the puff pastry from the freezer. Lightly flour the work surface, the rolling pin, and the top of the dough. Roll out the dough almost ⅛ inch (3mm) thick, 10,5*10 inch (27*25cm) long.
- Place the dough on the baking sheet covered with parchment paper. Prick the dough with a fork. Put a parchment paper over the dough and put another baking sheet on top to hold the pastry down. (If the dough gets warm, put it in the fridge to let it cool before you bake.)
- Bake for almost 15-19 minutes with the baking sheet on top or until it is lightly brown. Remove the top baking sheet and bake for almost extra 3-4 more minutes or until it is golden brown. Baking time may change from oven to oven so check the oven after 10 minutes.
- Remove the pastry from the oven. Trim the pastry from the edges to make it neat. Keeping the long side in front of you, cut it into 3 equal pieces and keep them aside.
- Whip the heavy cream with powdered sugar until soft peaks form. Whisk pastry cream to avoid any lumps. Keep it aside. Gently fold whipped cream into the pastry cream in 3 batches.
- Using a spatula or a piping bag, apply at least ⅓ of the pastry cream onto the first layer, then put the second layer on top and apply at least ⅓ of the pastry cream or as much as you want on top. Put the third layer on top of the second layer and sift powdered sugar on top. Cut into 4 equal pieces to serve.