Mille-Feuille with Vanilla Pastry Cream
Mille-feuille layers crisp puff pastry with cooked vanilla pastry cream and fresh fruit.
Mille-feuille layers crisp puff pastry with cooked vanilla pastry cream and fresh fruit. Bake the pastry between trays to keep the sheets flat, then cool completely before layering. The source ingredient list calls for raw flour and eggs beaten into butter as a cream; this recipe uses a proper cooked custard thickened on the stove. Assemble close to serving so the pastry stays flaky, and use a serrated knife for neat portions. Heat milk to steaming; whisk yolks, sugar and cornstarch in a bowl, gradually whisk in hot milk, return to pan and cook until thick and bubbling for 1 minute. Remove from heat, stir in butter and vanilla, cover surface and chill completely.
Recipe card
Mille-Feuille with Vanilla Pastry Cream
Equipment: Mixing bowls, measuring tools and suitable baking pan or appliance
Ingredients
Instructions
Custard
Heat milk to steaming; whisk yolks, sugar and cornstarch in a bowl, gradually whisk in hot milk, return to pan and cook until thick and bubbling for 1 minute.
Chill
Remove from heat, stir in butter and vanilla, cover surface and chill completely.
Pastry
Heat oven to 200°C (400°F); cut pastry into three equal rectangles, place between parchment and baking trays and bake 20 to 25 minutes until crisp and golden; cool.
Layer
Spread half the pastry cream over one sheet, add second sheet and remaining cream, then top with third sheet and fruit.
Finish
Dust with icing sugar and cut with a serrated knife just before serving.
How to tell when it is ready
Dust with icing sugar and cut with a serrated knife just before serving.
Tips
- Heat milk to steaming.
- Remove from heat, stir in butter and vanilla, cover surface and chill completely.
- Heat oven to 200°C (400°F).
- Spread half the pastry cream over one sheet, add second sheet and remaining cream, then top with third sheet and fruit.
Troubleshooting
- If pastry puffs unevenly, bake between trays.
- If custard is lumpy, strain it while warm.
Substitutions
- Use ready-made pastry cream if properly chilled.
- Use frozen puff pastry according to package directions.
Variations
- Use raspberries instead of strawberries.
- Add lemon zest to custard.
Serving suggestions
- Serve with berries.
- Dust with icing sugar.
- Offer with espresso.
- Add citrus segments.
Make ahead
Prepare the measured ingredients in advance. Refrigerate assembled dessert up to 1 day; pastry softens over time.
Storage
Refrigerate assembled dessert up to 1 day; pastry softens over time.
Food safety
Keep cooked egg custard chilled; refrigerate assembled dessert promptly.
Frequently asked questions
How do I know mille-feuille with vanilla pastry cream is ready?
Dust with icing sugar and cut with a serrated knife just before serving.
How should I store mille-feuille with vanilla pastry cream?
Refrigerate assembled dessert up to 1 day; pastry softens over time.
Serve with berries. Refrigerate assembled dessert up to 1 day; pastry softens over time.
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