Flaky French Mille-Feuille with Vanilla Bean Pastry Cream
A classic French dessert with layers of light pastry and luscious cream
An indulgent and elegant dessert featuring layers of crisp puff pastry and smooth, rich vanilla bean pastry cream topped with a delicate drizzle of icing.
- 2 h 30 min
- 8
- Advanced
Ingredients
Puff Pastry
Vanilla Bean Pastry Cream
Icing
Preparation
Preparing the Puff Pastry
Preheat Oven
Preheat the oven to 400°F (200°C).
Ensure your pastry dough is cold to achieve the perfect flaky texture.
Roll Out Pastry
Roll out the puff pastry on a floured surface to a 1/8-inch thickness.
Cut and Prick Pastry
Cut the pastry into three equal-sized rectangles. Place on a baking sheet lined with parchment paper and prick all over with a fork.
Making the Vanilla Bean Pastry Cream
Infuse Milk
In a saucepan, combine milk and vanilla bean (both seeds and pod) over medium heat until just boiling. Remove from heat and let steep.
Mix Egg Mixture
In a separate bowl, whisk together sugar, egg yolks, and cornstarch until combined. Gradually whisk in hot milk mixture. Return to saucepan.
Cook and Thicken
Cook over medium heat, stirring constantly, until thickened and boiling. Remove from heat, discard vanilla pod, and stir in butter. Cover with plastic wrap to prevent a skin from forming.
⚠ Do not let the pastry cream boil again after thickened as it may curdle; Pro Tip: Chill quickly by placing the saucepan in an ice bath.
Cooking Process
Bake Puff Pastry
Bake in preheated oven for 12-15 minutes, until golden brown. Cool completely on a wire rack.
Prepare the Icing
In a small bowl, mix powdered sugar and milk until smooth.
Assemble Mille-Feuille
Layer pastry rectangles with even layers of pastry cream between each. Top with icing and drizzle with melted chocolate.
Plating & Serving
Flaky French Mille-Feuille with Vanilla Bean Pastry Cream
Flaky French Mille-Feuille with Vanilla Bean Pastry Cream
Plating & Serving
Cut the assembled mille-feuille into even slices using a sharp, serrated knife for clean edges, and serve on individual dessert plates.