Mille-Feuille
Layers of crisp puff pastry filled with rich vanilla crème pâtissière and topped with fondant icing. A precision pastry of texture and flavour.
4 ingredients
7 steps
Ingredients
- 1375g ready-rolled all-butter puff pastry
- 2For crème pâtissière: 500ml milk, 6 egg yolks, 120g caster sugar, 50g cornflour, 1 vanilla pod
- 3For topping: 200g white fondant icing, 30g dark chocolate, melted
- 4Icing sugar, for dusting
Instructions
- 1Roll puff pastry thin and cut into 3 equal rectangles. Prick all over with a fork. Bake between two baking sheets at 200°C for 15–20 minutes until deep golden. Cool completely.
- 2Make crème pâtissière: heat milk with split vanilla pod. Whisk yolks and sugar until pale. Add cornflour. Slowly pour over warm milk. Return to heat and stir until thick and boiling. Strain, cover surface with cling film. Cool.
- 3Whisk chilled crème pâtissière until smooth. Transfer to a piping bag.
- 4Pipe rows of crème pâtissière onto the first pastry layer. Place second layer on top and press gently. Repeat.
- 5Warm fondant icing gently and spread over the top layer. Pipe thin lines of melted dark chocolate across. Draw a cocktail stick through to create the classic feathered pattern.
- 6Refrigerate for 1 hour to set. Slice carefully with a serrated knife.
- 7Serve on the day it is made for maximum pastry crispness.