How to make mille feuille

Since we all have a little more time on our hands, I thought, why not take the opportunity to make something a little more involved. If you have never had mille feuille, you are seriously missing out! Plus, now you have an excuse to try out this recipe!! Mille feuille is a light, flaky and creamy french pastry dessert. It’s the perfect dessert for anyone who doesn’t like things too sweet, but even if you do, all you’ll be thinking about is how good it is!


Soo.. What’s in mille feuille?

Mille feuille consists of many very thin layers of puff pastry with a super yummy pastry cream filling, generally Creme Mouselline. Some times they can be filled with whipped cream, custard and fruit. What you fill them with is really up to you, but i love to fill mine with vanilla mousseline!

….So there are basically only two components to this dessert. However, you have to follow to methods carefully so it all comes together nicely :).

When it comes down to it all you’ll need to do is complete these three main steps x

  • Make the puff pasrty
  • Make the Creme Mousselline
  • Assemble

Puff Pastry

Lucky for you guys I have a detailed blog post on how to make puff pastry right here

Here is the ingredients list and a video of the technique as well:

Ingredients:
  • 250g All purpose flour (plain/ self-raising is fine)
  • 1 Tsp Salt
  • 35g Melted butter
  • 125ml Cold Water
  • 150g Butter (85% butterfat)

The 2 most important parts of making puff pastry are:

  • Using the right butter (use butter with at least 80% butterfat)
  • Keeping the pastry cold, if it gets too warm, the butter can start melting and simply start merging into the dough and you won’t get the layers you want.

Creme Mousseline

Creme mousseline is pastry cream with butter added. If you’ve ever made your own custard or lemon curd at home, the techniques are pretty similar. If you haven’t, don’t worry just read through method carefully.

Some tips

  • Have all of your ingredients weighed out and ready to go, once you start the astry cream process, things moce along quite quickly, so make sure you’ve got evertthing to hand, ready to go.
  • Once you add the sugar to the eggs, it is imperative that you whisk them together immediatly. Sugar is hydroscopic so it can have a ‘burning’ effect on the egg yolk, this can lead to hard yellow bits of egg yolk forming in your cream, which you won’t be able to get rid of.
  • If you aren’t ready to use your cream straight away, place it in the fridge until you are ready to do so.

Please note, the shef life of Creme mousseline is no more than 2 days after making the cream.

Here is my video on making creme mousseline:

Recipe

Total Time: 10 minutes
Ingredients:
  • 150ml Milk
  • 40-50g Egg Yolk
  • 25g Caster Sugar
  • 10g Flour
  • 10g Cornflour
  • 1/2 Tsp Vanilla Extract
Preparation:
  1. Heat up the milk with roughly half your sugar until it gets to steaming point.
  2. In a separate bowl, whisk the egg yolks and remaining sugar together, immediately.
  3. Add the flour and cornflour, to the egg yolks and whisk everything together.
  4. Then pour the steaming milk onto the eggs (2-3 inclusions) to temper them.
  5. Whisk together, and pour everything back in the saucepan. Keep whisking over a medium heat, until it gets thicker.
  6. Take it off the heat (for a few moments) and whisk quickly to prevent lumps forming, once it’s thick and lump-free, put it back on the heat and bring it to the boil.
  7. Continue whisking of course but take small breaks to see if the mixture is boiling (plopping).
  8. Once it boils it’s ready. Pour the pastry cream onto a tray or plate, contact film it (make sure the cling film is in contact with the cream).
  9. Allow the pastry cream to cool down thoroughly to room temperature.
  10. Once cooled, Put the set cream into a stand mixer or bowl and whip it up until it is smooth. Be sure to scrape the sides of your bowl to make sure everything is incorporated.
  11. Once the cream is smooth, begin adding the butter a spoonful at a time, until it is all incorporated (scraping down your bowl).
  12. Once all the butter is in, the creme mousseline is ready. You can spoon it in a piping bag and place it in the fridge until ready for use.

Assembly

Once your puff pastry is made, all you have to do is bake it and get down to the assembly of your mille feuille.

Check out my video here to see how its done:

Written instructions x

  1. Baking the puff pastry: Roll out your pastry (3mm thick) and place it on a baking tray lined with parchment paper. Cover the pastry with another sheet of parchment paper and place a heavy baking tin/ casserole dish ontop to weigh it down during the baking process.
  2. Bake the pastry at 175 degrees C for 35 to 40 minutes.
  3. Trim the edges of the pasrty and then cut the pastry into rectangular pieces, using a ruler will help to cut the pastry in straight lines.
  4. Once the pieces are cut, pipe the cream onto them, and sandwich the pastries together to form your mille fuille.

… and thats it! We have come to the end! If you have any questions leave them in the comments box below x

I hope you enjoy!

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