Classic Mille-Feuille Recipe

Bake the Puff Pastry

1. Preheat oven to 400°F (200°C).
2. Roll puff pastry sheets slightly to even thickness.
3. Place on parchment-lined baking trays and prick all over with a fork to prevent too much puffing.
4. Place another baking sheet on top (to keep it flat) and bake for 15 minutes.
5. Remove the top sheet and bake another 5–10 minutes until golden brown.
6. Cool completely, then trim to equal rectangles. You’ll need three layers.

Make the Pastry Cream

1. Heat milk and half the sugar in a saucepan until steaming (not boiling).
2. In a bowl, whisk egg yolks, remaining sugar, and cornstarch until pale.
3. Slowly pour in hot milk while whisking to temper the eggs.
4. Return mixture to the saucepan and cook over medium heat, whisking constantly until thickened.
5. Remove from heat, stir in vanilla and butter.
6. Cover with plastic wrap touching the surface and chill until cold.

Assemble the Mille-Feuille

1. Place the first pastry layer on a serving tray.
2. Pipe or spread half the pastry cream evenly.
3. Top with the second pastry sheet, add the rest of the cream, and smooth.
4. Add the third pastry sheet on top.

Glaze and Feather

1. Mix powdered sugar, milk, and vanilla until you have a thick but spreadable icing.
2. Spread over the top pastry layer.
3. Drizzle thin lines of melted chocolate across the glaze, then drag a toothpick in alternating directions to create a feathered pattern.

Chill and Slice

• Refrigerate for at least 2 hours to set before slicing with a sharp knife.
• Wipe the knife between cuts for clean layers.

Tips for Mille-Feuille Perfection

• For cleaner slices: Freeze for 15 minutes before cutting.
• Use all-butter puff pastry for the best flavor.
• The pastry cream can be flavored with coffee, chocolate, or fruit puree for variations.