I’ve perfected this traditional French pastry recipe to create those beautifully layered, custard-filled slices that showcase the perfect balance of crispy puff pastry and silky vanilla custard.
The Story Behind This Recipe
Mille-feuille, meaning “thousand layers” in French, has been gracing Parisian patisseries since the 17th century. While traditionally topped with fondant, I’ve opted for a simpler caramelized finish that highlights the pastry’s natural beauty and buttery flavor.
Ingredients
For the Custard (Crème Pâtissière):
- 2 cups whole milk (480ml)
- 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
- 4 large egg yolks
- 2/3 cup granulated sugar (130g)
- 1/4 cup cornstarch (30g)
- 2 tablespoons unsalted butter (30g)
- Pinch of salt
For the Pastry:
- 2 sheets puff pastry (550g total), thawed
- 1 cup powdered sugar (120g) for caramelizing
- Cocoa powder or cinnamon for dusting
Step-by-Step Instructions
- Prepare the Custard
- Heat milk and vanilla bean (if using) in a saucepan until steaming
- Whisk egg yolks, sugar, and cornstarch in a bowl until pale
- Slowly pour hot milk into egg mixture, whisking constantly
- Return mixture to saucepan, cook over medium heat until thickened
- Remove from heat, stir in butter and salt
- Strain through fine-mesh sieve
- Cover surface with plastic wrap and refrigerate until cold
- Prepare the Pastry
- Preheat oven to 400°F (200°C)
- Line two baking sheets with parchment paper
- Roll each pastry sheet to 12×9-inch (30x23cm) rectangle
- Pierce all over with fork
- Place second sheet of parchment on top with another baking sheet
- Bake 15-20 minutes until golden brown
- Remove top sheet and bake 5 minutes more until deep golden
- Cool completely on wire racks
- Assembly
- Cut each pastry sheet into three equal strips
- Spread half the custard on bottom layer
- Top with second layer, remaining custard
- Place final layer on top
- Dust generously with powdered sugar
- Caramelizing
- Heat broiler
- Place assembled pastry under broiler until sugar caramelizes
- Watch constantly to prevent burning
- Cool completely
- Dust with cocoa powder or cinnamon
- Cutting
- Use serrated knife
- Cut into 6-8 rectangular portions
- Clean knife between cuts
Expert Tips
- Chill custard thoroughly before using
- Keep pastry cold until ready to use
- Score cutting lines before final assembly
- For cleanest cuts, refrigerate assembled pastry for 2 hours before cutting
Storage Instructions
- Store in airtight container in refrigerator
- Best consumed within 24 hours
- Do not freeze assembled pastries
Nutrition Information
Per serving (based on 8 portions):
- Calories: 385
- Total Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 115mg
- Sodium: 180mg
- Total Carbohydrates: 42g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 6g
- Serving Size: 1 slice (approximately 3×2 inches/7.5x5cm)
- Servings Per Recipe: 8
These classic French custard slices are a testament to the beauty of traditional pastry-making. The key to their success lies in the contrast between the crispy, caramelized puff pastry and the smooth, vanilla-scented custard. While time-consuming to prepare, the result is a professional-looking pastry that rivals those found in high-end bakeries. The caramelized top adds a delightful crunch and subtle bitterness that balances the sweet custard perfectly.
Remember to serve these slightly chilled for the best texture contrast, and enjoy them within 24 hours of assembly when they’re at their peak of perfection.
