Mille-feuille
A mille-feuille (pronounced [mil.fœj]), vanilla slice, cream slice, custard slice, or Napoleon, is a French pastry consisting of layers of puff pastry alternating with layers of pastry cream, a filling often made with vanilla custard.
Ingredients
1 puff pastry sheet
1 1/2 cups milk
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup sugar
3 egg yolks
1 teaspoon vanilla extract
1/2 cup heavy cream
Powdered sugar, for dusting
Method
1. Preheat oven to 375 degrees F (190 degrees C).
2. On a lightly floured surface, roll pastry to a 1/8-in.-thick (3-mm-) sheet. Trim even with edge of pan. Prick pastry several times with fork. Line pan with pastry. Trim pastry even with edge of pan. Bake for 8 minutes. Remove to a wire rack.
3. In a small saucepan, whisk together milk, cornstarch and salt. Gradually whisk in sugar until dissolved.
4. In a medium bowl, whisk together egg yolks and vanilla. Gradually whisk in milk mixture until well blended. Pour into pan.
5. Bake for 25 minutes. Remove to a wire rack. Cool completely.
6. In a small bowl, beat cream until stiff peaks form. Spread over filling. Dust with powdered sugar.
Potential changes & improvements
-Try using a different type of pastry, such as shortcrust or flaky pastry.
-Add fruit to the filling for a fruity twist.
– experiment with different flavourings for the custard, such as chocolate, coffee or almond.
What other food it works well with
-Serve with fresh berries and whipped cream.
-Try pairing with a cup of tea or coffee.
Common Mistakes
-Overcooking the pastry – this will make it tough and difficult to eat.
-Undercooking the custard filling – this can result in a runny filling.
Nutritional Information
-Per serving:
Calories: 537
Fat: 32 g
Saturated Fat: 15 g
Cholesterol: 140 mg
Sodium: 400 mg
Carbohydrates: 56 g
Fiber: 2 g
Sugar: 28 g
Protein: 8 g
Allergens
-Eggs
-Milk
-Wheat