Description
This elegant Classic Vanilla Custard Mille‑Feuille features layers of crisp puff pastry, velvety vanilla pastry cream, and a delicate dusting of powdered sugar—an indulgent yet refined dessert perfect for special occasions.
Ingredients
Units
Scale
- 2 sheets puff pastry
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 5 large egg yolks
- 1/4 cup cornstarch (or 1/3 cup all-purpose flour)
- 1 vanilla bean (split) or 2 teaspoons vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat oven to 400 °F (200 °C). Roll puff pastry to 1/4-inch thick. Dock with a fork, place between parchment paper and baking sheets, and bake for 15 minutes or until golden. Cool and trim into uniform rectangles (~3×4 inches).
- To make pastry cream, heat milk, cream, and vanilla in a saucepan until simmering. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Temper with hot milk mixture, then return to saucepan. Whisk constantly over medium heat until thickened. Remove from heat, cover with plastic wrap directly on the surface, and chill.
- To assemble, layer pastry on a serving tray, pipe or spoon chilled custard over, then repeat with another pastry sheet and more custard for a total of 3 layers.
- Dust the top layer with powdered sugar. Optional: drizzle with melted white chocolate or decorate with piped custard.
- Slice carefully using a serrated knife to preserve clean layers. Serve chilled.
Notes
- Add fresh fruit slices (berries, kiwi) between layers for variation.
- Stir melted chocolate into custard for a chocolate version.
- Top with fondant and feathered chocolate for traditional bakery finish.
- Make minis using smaller pastry rectangles.
- Sprinkle chopped toasted almonds for crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg