Mille-Feuille means "a thousand leaves" in French. This tasty pastry was named mille-feuille because of the seemingly thousands of thin layers of dough that give this treat its signature texture.
I've never tried making it because it seems much too complicated, but this recipe makes me feel like I could handle it!
2-3 cups strong Flour
1 tsp Sea Salt
250g Butter (Room Temperature)
150ml Water (Cold)
Sift two cups of flour and the salt into a large bowl.
Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water or flour if needed.
Cover with cling film and leave to rest for 20 mins in the fridge.Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
Fold the top third down to the center, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
Preheat oven to 200 C. Roll out the dough and cut into three equally sized rectangles the thickness of a thin piece of cardboard.
Transfer the dough to a baking pan (or pans) lined with parchment paper and pierce the dough all over with a fork. Cover the dough with another sheet of parchment paper and place a baking pan or pie weights on top to weigh down the dough as it bakes
Bake the dough, in batches if necessary, about 25 minutes, or until the dough is golden brown. The weights and top layer of parchment paper pan may be removed the last five or so minutes of baking to help color the dough if necessary.
Transfer to racks to cool completely.
For the Creme Patisserie/Pastry Cream
2 cups Milk
5 Egg Yolks
6-8 tbsp Sugar
3 tbsp Flour
3 tbsp Cornstarch
1 tsp Vanilla
In a medium-sized saucepan, heat the milk almost to boiling.While the milk is heating, mix the egg yolks and sugar together in a large bowl, then whisk in the flour and cornstarch until the mixture is smooth.
Gradually whisk the hot milk into the egg mixture.
Strain the mixture back into the saucepan, and place over medium heat, stirring or whisking constantly until the mixture thickens and reaches a boil. Continue cooking for half a minute longer, stirring hard and constantly to keep the pastry cream smooth.
Remove the pastry cream from the heat. Stir in the vanilla flavoring at this point. Place a layer of plastic wrap directly on the surface of the pastry cream to avoid a skin forming, and leave to cool. The pastry cream can be used when cool, or covered and refrigerated for up to several days until needed. Stir chilled pastry cream before using.
For the assembling-
Ingredients & Equipment-
Baked Puff Pastry
Piping bag with a large tip
Cut out shapes from the baked Puff Pastry, as many as you can.
Place one shape at the bottom. Fill the piping bag with pastry cream and pipe it into the cut shape of the pastry.
Top with another shape and pipe another layer before finally placing the third layer of puff pastry on top.
Use a fork to drizzle chocolate on the top and decorate with sprinkles or chocolate chips or even cookie crumbs. Repeat the process as needed. Serve chilled."