Description
This Delicate Mille-Feuille recipe features layers of crisp puff pastry and smooth, creamy vanilla pastry cream, topped with a shiny apricot glaze and a dusting of powdered sugar. A classic French dessert that’s both elegant and indulgent, perfect for special occasions or a refined treat.
Ingredients
Scale
Puff Pastry
- 1 sheet of puff pastry (store-bought or homemade)
Pastry Cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Glaze & Garnish
- 1 tablespoon water (for glazing)
- 2 tablespoons apricot jam (for glazing)
- Powdered sugar (for dusting)
Instructions
- Preheat and Prepare Puff Pastry: Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry sheet to smooth out any creases and ensure even thickness.
- Cut and Dock Pastry: Cut the puff pastry into 3 equal strips and place them on a baking sheet lined with parchment paper. Use a fork to prick the pastry strips to prevent excessive puffing during baking.
- Bake Puff Pastry: Bake the pastry strips for about 15-20 minutes or until they turn golden brown and crisp. After baking, transfer them to a wire rack to cool completely.
- Heat the Milk: While the pastry is cooling, heat 1 cup of whole milk in a saucepan over medium heat until it just begins to simmer, preparing it for pastry cream.
- Mix Egg Mixture: In a separate bowl, whisk together 1/2 cup granulated sugar, 4 large egg yolks, and 1/4 cup cornstarch until smooth and well combined.
- Temper the Eggs: Slowly pour a small amount of the hot milk into the egg mixture while whisking constantly to temper the eggs and prevent curdling. Then gradually add the remaining milk, continuing to whisk until blended.
- Cook Pastry Cream: Pour the mixture back into the saucepan and cook over medium heat, whisking constantly to avoid lumps, until it thickens into a smooth pudding-like consistency. Remove from heat.
- Add Flavoring and Butter: Stir in 1 teaspoon vanilla extract and 2 tablespoons unsalted butter until fully incorporated. Allow the pastry cream to cool to room temperature.
- Assemble Mille-Feuille: Arrange one layer of cooled puff pastry on a serving plate. Spread a generous layer of pastry cream evenly on top. Repeat the layering process with the second puff pastry strip and more pastry cream, then top with the final puff pastry layer.
- Prepare Apricot Glaze: In a small saucepan, gently melt 2 tablespoons apricot jam with 1 tablespoon water over low heat to create a smooth glaze.
- Apply Glaze and Finish: Brush a thin layer of the apricot glaze over the top puff pastry layer for a beautiful sheen. Finally, dust the top lightly with powdered sugar to complete the delicate presentation.
- Serve: Slice the mille-feuille carefully and serve chilled or at room temperature to enjoy the crisp pastry and creamy filling harmony.
Notes
- Ensure the puff pastry is completely cooled before assembling to prevent the pastry cream from melting.
- The tempering step is crucial to avoid scrambling the eggs in the pastry cream.
- Chilling the assembled mille-feuille for at least an hour before serving improves flavor melding and firmness.
- Use fresh apricot jam for the best glaze finish or substitute with another light fruit jam if preferred.
- Handle the layers gently to maintain the crisp texture of the puff pastry.
