Mille-Feuille

Making Mille-Feuille Ahead

Best within 4 hours of assembly. The crème keeps 3 days refrigerated and the baked pastry 2 days in an airtight tin, so prepare the parts ahead and build late.

How to Make Mille-Feuille

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1. Heat the oven to 200°C / 390°F. Roll the pastry to a 3 mm thick rectangle, prick it all over, and rest it in the fridge for 30 minutes.

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2. Lay the pastry on a lined tray, cover with baking paper and set a second heavy tray on top. Bake 20 minutes.

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3. Remove the top tray and paper, dust generously with icing sugar and bake 8 to 10 minutes more until the surface is glazed and mahogany. Cool completely, then trim to three equal rectangles with a serrated knife.

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4. For the crème, heat the milk with the vanilla to just below a simmer.

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5. Whisk the yolks, sugar and cornflour to a pale paste. Pour in the hot milk while whisking, return everything to the pan, and cook over medium heat, whisking constantly, until it thickens and boils for a full minute.

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6. Beat in the butter, pass through a sieve, and press cling film onto the surface. Chill at least 3 hours.

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7. Beat the cold crème smooth and pipe it in tight rows onto the first pastry sheet. Add the second sheet, press gently, pipe again, and top with the third, flattest sheet, best side up.

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8. Mix the fondant sugar with the water to a thick, spreadable icing, spread it over the top, then pipe parallel lines of melted chocolate and drag a skewer across them in alternating directions to feather.

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9. Chill 30 minutes, then cut with a serrated knife using a firm sawing motion, wiping the blade between slices.

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Related guide: Prep, cook and total time.

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A Few Pointers

• Use all-butter puff pastry. The margarine kind tastes of nothing under this much cream.
• The crème must be boiled for a full minute or the cornflour will not set and an enzyme in the yolks will thin it overnight.
• Assemble no more than three hours before serving. Beyond that the pastry softens and the layers slide.

Serving Ideas

A cup of strong coffee · A glass of Sauternes or a demi-sec Champagne · Fresh raspberries alongside

Quick Answers

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.