Traditional Mille-feuille

Three layers of caramelized puff pastry that crackle under the teeth, alternated with a smooth, dense pastry cream. The scent of infused vanilla is released with every bite.

• Prep time: 60 min
• Cook time: 35 min
• Difficulty: Hard
• Calories: 749
• Protein: 13 g
• Carbs: 101 g
• Fat: 33 g

Ingredients

• 333.3 g Puff pastry ( thinly rolled )
• 333.3 ml Whole milk
• 2.7 piece Egg ( yolks only )
• 80 g White sugar
• 30 g Corn starch
• 33.3 g Minimum butter sweet ( cold, diced )
• 0.7 piece Vanilla bean ( split and scraped )
• 20 g Dark chocolate ( melted )
• 133.3 g Icing sugar ( sifted )

Instructions

1. Baking the puff pastry

   Preheat the oven to 200°C. Roll out the dough on a tray, prick it all over with a fork. Place a second tray on top to prevent excessive rising. Bake for 20 minutes until the pastry is golden and rigid.

2. Caramelization

   Remove the top tray, sprinkle with white sugar and return to the oven at 230°C for a few minutes. Watch closely: the sugar should melt and form a shiny brown glaze without burning.

3. Cream preparation

   Boil the milk with the split vanilla bean. Whisk the egg yolks with the white sugar until pale, then add the cornstarch. Pour in the hot milk while filtering, then return to the heat. Whisk until thickened: the cream should be firm and coat the spoon.

4. Butter integration

   Off the heat, stir in the cold butter in pieces. Whisk vigorously to smooth the cream. Cover with plastic wrap directly on the surface and let cool completely in the fridge to set.

5. Assembly

   Cut three identical pastry rectangles using a serrated knife. Pipe the cream onto the first two layers. Stack the layers. The cream should stay well in place on the edges.

6. Decoration

   Melt the dark chocolate. Mix the icing sugar with a little water to obtain a thick white glaze. Spread this glaze on top, then draw lines of chocolate. Run the tip of a knife perpendicularly to create the traditional marbled effect.

Chef's tips

• Use a serrated knife to cut the pastry without crushing it.
• The cream must be completely cold before assembly, otherwise it will run.
• Bake the pastry between two trays to achieve a tight and very crispy texture.

Storage

Consume quickly to maintain crispness. Can be kept in the fridge for a maximum of 24 hours.