This mille-feuille recipe is a great interpretation of the French classic. The main ingredients for this cake are puff pastries, vanilla custard/cream/pudding (or creme patisserie, whipped cream or ice cream) and icing sugar for decoration.
What is Mille-Feuille?
Mille-Feuille is a French cake that can be translated as “a thousand leaves”. The 1,000 layers of this cake are made out of delicious buttery puff pastry.
The mille-feuille has a light and delicate flaky crust on the outside with a moist and flavorful cream in between. It is often topped off with icing or fresh fruit for presentation.
Why is it called mille-feuille?
Mille-Feuille or mille feuille has about 1000 layers! This cake was created with puff pastry and it’s made up of a thousand leaves. Flaky layers are the signature part of this dessert. The word Mille-Feuille literally means “a thousand sheets”.
When was the Mille-Feuille Cake invented?
According to some sources the mille-feuille was invented by accident back in 1791 while making another pastry called Palmier which is composed of layers of puff pastry filled with almond paste. It accidentally fell on top of another one and the baker decided to leave it there! He liked what he saw so decided to glaze it and sell it as a dessert. The Mille-Feuille was born!
Milky Way Vs Mille Feuille: What’s the difference?
A Milky way bar is made out of solid chocolate that melts in your mouth while the Mille-Feuille is made out of puff pastry that melts in your mouth!
How do you eat mille-feuille?
The mille-feuille can be eaten with your hands or a fork. It’s best served at room temperature and cut into small pieces so that the flavors of each layer can be enjoyed fully.
How do you make a Mille Feuille?
Dice the fruit. Then in a bowl mix the blueberry jam, cherries, and plums.
Lay the puff pastry out. Cut it into equal squares – about 4 inches each. Top with almond paste.
We use this almond paste:
Spread jam in the center of puff pastry square, place plums and top with another puff pastry sheet.
Brush egg wash on top. Bake until it’s golden brown at 200 Degrees Celsius for 20 minutes.
- 1 sheet puff pastry
- 1 egg white and yolk separated
- 2 tablespoon almond paste
- 6 tbsps Blueberry Jam
- 1 plum
- 3 cherries
- Thaw the puff pastry for thirty minutes.
- Dice the fruit. Then in a bowl mix the blueberry jam, cherries, and plums.
- Lay the puff pastry out. Cut it into equal squares - about 4 inches each. Using a cookie cutter, cut circles in half of them.
- Spread jam in the center of puff pastry square, place plums and top in a oil. The cover with the square with the center cut out.
- Brush egg wash on top.
- Bake until it’s golden brown at 375 on BAKE for 20 minutes.