Quick answer: bake a sheet of puff pastry flat between two baking sheets until deep golden, cut it into three equal strips, and sandwich them with two layers of pastry cream, diplomat cream or stiffly whipped cream. Dust with powdered sugar and slice with a serrated knife.
Ingredients (6 slices)
- 1 sheet (about 9 oz / 250 g) all-butter puff pastry, thawed
- 1 tbsp sugar for sprinkling
- About 2½ cups of filling: pastry cream, diplomat cream or stabilized whipped cream
- Powdered sugar, or a simple icing
- Optional: sliced strawberries or raspberries
How to make it
- Heat the oven to 400°F (200°C). Roll the pastry slightly thinner on a sheet of parchment and prick it all over with a fork.
- Sprinkle with the sugar, cover with a second sheet of parchment and set another baking sheet on top.
- Bake for 15 minutes, remove the top sheet and parchment, and bake for 8-12 minutes more, until deep golden and crisp.
- Cool completely, then trim the edges and cut into three equal rectangles with a serrated knife.
- Pipe or spread half the filling on one rectangle, top with a second, add the rest of the filling and finish with the third.
- Chill for 30 minutes, dust with powdered sugar and slice.
Which filling?
| Filling | Character |
|---|---|
| Pastry cream | Classic; rich vanilla custard that slices cleanly |
| Diplomat cream | Lighter; pastry cream folded with whipped cream |
| Stabilized whipped cream | Easiest; fresh and light, best with berries |
| Mascarpone cream | Rich and quick; no cooking |
Whipped fillings need to be stiff; see soft peaks vs stiff peaks and mascarpone cream.
The classic icing
Mix 1 cup of powdered sugar with 1-2 tablespoons of milk to a thick, spreadable icing and cover the top pastry layer. Pipe thin lines of melted chocolate across it and drag a toothpick through them in alternating directions for the feathered pattern.
Tips
- Assemble within a few hours of serving; the pastry softens over time.
- Bake the pastry darker than you think: pale pastry turns soggy.
- Individual portions: cut the baked pastry into small rectangles first.
More pastry and cream: profiteroles, cannoli and cream horns and maritozzi.
Frequently asked questions
What is mille-feuille?
A French pastry of three layers of crisp puff pastry and two layers of pastry cream, topped with icing or powdered sugar. The name means a thousand leaves. In the US it is often called a Napoleon.
What is the filling in a Napoleon?
Classically pastry cream. Many versions use diplomat cream, which is pastry cream lightened with whipped cream, or simply whipped cream with berries.
How do I keep puff pastry flat for mille-feuille?
Prick it all over and bake it between two baking sheets, so it cooks crisp and even without puffing.
How do I cut mille-feuille without squashing it?
Chill it for 30 minutes after assembling and use a serrated knife with a gentle sawing motion. Cutting the top pastry layer into portions before assembling also helps.
