Millefeuille

Indulge in the elegance of a classic Millefeuille, a French dessert known for its heavenly layers of buttery puff pastry and velvety pastry cream. This recipe combines crisp, golden puff pastry sheets with a luscious vanilla cream filling, lightened by freshly whipped cream for a perfectly balanced texture. Carefully assembled and finished with a dusting of confectioners' sugar, this dessert is as visually stunning as it is delicious. Whether you're preparing it for a special occasion or an indulgent treat, this Millefeuille is sure to impress with its airy layers and rich flavors. Perfect for those seeking a show-stopping dessert with a touch of French sophistication.

Nutriscore Rating: 49/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 3 sheets Puff pastry sheets
• 500 ml Whole milk
• 1 whole Vanilla bean
• 4 large Egg yolks
• 100 g Granulated sugar
• 40 g Cornstarch
• 50 g Unsalted butter
• 50 g Confectioners' sugar
• 200 ml Heavy cream

Directions

Step 1

Preheat the oven to 220°C (430°F). Line two baking sheets with parchment paper.

Step 2

Place the puff pastry sheets on the baking sheets. Prick them all over with a fork to prevent excessive puffing.

Step 3

Cover the pastry with another sheet of parchment paper and place a baking sheet on top to ensure even baking. Bake in the oven for 10 minutes.

Step 4

Remove the top baking sheet and parchment, and bake for an additional 5-10 minutes until golden and fully crisp. Set aside to cool completely.

Step 5

To make the pastry cream, split the vanilla bean lengthwise and scrape the seeds into the milk. In a saucepan, bring the milk to a boil with the vanilla pod and seeds, then turn off the heat.

Step 6

In a separate bowl, whisk together the egg yolks and granulated sugar until pale. Add the cornstarch and mix until smooth.

Step 7

Gradually pour the hot milk over the egg mixture, whisking continuously, then return the mixture to the saucepan.

Step 8

Cook over medium heat, whisking constantly, until the pastry cream thickens and boils. Remove from heat and stir in the butter until fully melted and incorporated. Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let cool completely.

Step 9

Once the pastry cream is cooled, whip the heavy cream to soft peaks. Fold it gently into the pastry cream to lighten it.

Step 10

To assemble the millefeuille, spread a layer of the cream mixture evenly over one piece of the cooled puff pastry. Top with another pastry piece and repeat the process.

Step 11

Place the final puff pastry layer on top. Dust liberally with confectioners' sugar.

Step 12

Carefully trim the edges for neatness, if desired, using a sharp knife. Slice into servings and enjoy your homemade millefeuille!

Nutrition Facts

Serving size	1178.7 grams (1178.7g)

Amount per serving	% Daily Value*
Calories	3135

Total Fat 198.20g	254%
Saturated Fat 96.10g	481%
Polyunsaturated Fat 0.60g
Cholesterol 1111mg	370%
Sodium 968mg	42%
Total Carbohydrate 292.40g	106%
Dietary Fiber 3.50g	13%
Total Sugars 178.10g
Protein 38.50g	77%

Vitamin D 300IU	1501%
Calcium 762mg	59%
Iron 6mg	34%
Potassium 1038mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 5.0%

Carbs: 37.6%