The Millefeuille, literally meaning "a thousand layers," is a classic French pastry known for its delicate layers of crispy puff pastry, alternated with a silky pastry cream, often finished with a glaze on top. While it looks impressive, with this recipe you can also create a delicious homemade version.
What makes millefeuille so special?
Millefeuille holds a cherished place in patisserie. It's the delicate crunch of perfectly baked puff pastry that contrasts beautifully against the smooth, sweet, vanilla-scented cream. Traditionally found in French bakeries, enjoying one is a moment of pure indulgence.
Ingredients you'll need
- 1 sheet of fresh puff pastry (about 270 g, from the refrigerator section), or a package of thawed frozen puff pastry sheets
For the Quick Pastry Cream Filling:
- 500 ml heavy whipping cream (at least 35% fat)
- 60 g icing/confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon (about 10 g) cornstarch
- 60 ml cold water
To Finish:
- About 60 g icing sugar for dusting
- Optional for glaze: extra icing sugar and a small amount of water or lemon juice
Equipment
- Baking tray
- Parchment paper
- Stand mixer or handheld electric mixer
- Large bowl and whisk
- Sharp knife or pizza cutter
Step-by-step preparation
1. Prepare the puff pastry:
Preheat your oven to 200°C (392°F) and line a baking tray with parchment. Unroll the pastry and cut it into three equal rectangles. Place the rectangles on your baking tray, prick them all over with a fork, and lay another sheet of parchment and a second tray on top — this prevents too much puffing and gives a uniform crispness.
2. Bake:
Bake for about 15-20 minutes, until light golden and crisp. Remove the top tray and paper, then bake for another 3-4 minutes if needed for even coloring. Let the pastry cool completely.
3. Make the filling:
Dissolve the cornstarch in the cold water to form a slurry. In a mixing bowl, whip the cream with the icing sugar and the vanilla until soft peaks form. While mixing, slowly drizzle in the cornstarch mix to help stabilize your cream. Continue whipping until you reach firm but silky peaks.
4. Assemble:
Place the first piece of puff pastry on your serving plate. Pipe or spoon half the cream filling evenly over it. Repeat with a second layer of pastry and the remaining cream, then top with the last sheet of pastry.
5. Decorate:
Dust the top generously with icing sugar for a classic look. If you want extra flair, mix a little extra icing sugar with a splash of water or lemon juice to form a glaze, and drizzle or ice the top before letting it set briefly in the fridge.
6. Serving suggestions:
For clean slices, refrigerate the assembled millefeuille for at least an hour — then use a sharp serrated knife to cut through the crisp pastry and rich cream. Millefeuille pairs wonderfully with fresh berries or a drizzle of raspberry sauce for added color and tartness.
Tips for the perfect millefeuille
- Use the highest-quality puff pastry you can find for best flavor and texture
- Ensure your cream is cold before whipping to achieve the best volume
- For neat layers, assemble with a piping bag rather than a spoon
- Refrigerate before slicing to make service cleaner and more elegant
This millefeuille recipe offers the classic bakery flavor and crunch, yet it's achievable even for novice bakers. Surprise your friends and family with this French dessert — they're sure to be impressed!