How to make Mille Feuille

Mille feuille is a beautiful French dessert known for its crisp, buttery pastry and creamy vanilla filling. Each bite combines flaky layers with a smooth pastry cream that feels rich but balanced. It is elegant enough for special occasions yet simple to assemble with good-quality puff pastry.

1. 1Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2Unroll the puff pastry sheets and cut them into equal rectangles.
3. 3Prick the pastry all over with a fork, then place another sheet of parchment and a second baking tray on top.
4. 4Bake for 18 to 22 minutes, until the pastry is golden, crisp, and evenly baked.
5. 5Remove the top tray and let the pastry cool completely.
6. 6In a saucepan, heat the milk until steaming but not boiling.
7. 7In a bowl, whisk the egg yolks, sugar, cornstarch, and salt until pale and smooth.
8. 8Slowly whisk the hot milk into the egg mixture to temper it.
9. 9Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thick and glossy.
10. 10Remove from the heat and stir in the vanilla extract and butter.
11. 11Transfer the pastry cream to a bowl, cover the surface with plastic wrap, and chill until cold.
12. 12Whisk the chilled pastry cream until smooth before using.
13. 13Place one pastry rectangle on a serving plate and spread or pipe a layer of pastry cream over it.
14. 14Add a second pastry layer and another layer of pastry cream.
15. 15Top with the final pastry rectangle and dust lightly with powdered sugar.
16. 16Chill for 20 minutes before slicing and serving.

Tips for the best result

• Bake the puff pastry between trays for neat, even layers
• Let the pastry cool fully before adding the cream
• Keep the pastry cream thick so the layers stay defined
• Assemble close to serving time for the crispiest texture
• Use a gentle sawing motion when slicing to avoid crushing the layers

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