How to Make Mille-Feuille
You can easily make mille feuille from scratch with quick puff pastry. Crispy puff pastry and smooth pastry cream make a nice combination.
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
- 1 recipe quick puff pastry*
- 1 recipe homemade pastry cream**
- 100 g heavy cream (1/2 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.
Make pastry cream, let it cool at room temperature.
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 1/8 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 minutes with baking sheet on top or until it is lightly brown. Remove the top baking sheet and bake for almost extra 3 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 infront of you, cut it into 3 equal pieces and keep them aside.
Whisk pastry cream to avoid any lumps. Keep it aside. Whip the heavy cream with powdered sugar until soft peaks form. Gently fold whipped cream into the pastry cream in 3 batches.
Using a spatula or a piping bag, apply 1/3 or as much as pastry cream you want on to the first layer, then put the second layer on top and apply other 1/3 pastry cream or as much as you want on top. Put the third layer on top of the second layer. Sift powdered sugar over the third layer.