Thousand-Leaf (Mille-Feuille) with Vanilla Cream

Here’s a classic Thousand-Leaf Pastry (Mille-Feuille) with Vanilla Cream recipe — crisp, buttery puff pastry layers with smooth, rich vanilla pastry cream in between. It’s a refined French dessert that looks stunning and tastes even better.

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Thousand-Leaf (Mille-Feuille) with Vanilla Cream

Ingredients

For the Puff Pastry (you can also use store-bought puff pastry):

• 1 sheet puff pastry (store-bought or homemade), about 9 x 12 inches

• Powdered sugar (for dusting)

For the Vanilla Pastry Cream:

• 2 cups (480 ml) whole milk

• 1 vanilla bean (or 2 tsp pure vanilla extract)

• 5 large egg yolks

• 1/2 cup (100 g) granulated sugar

• 1/4 cup (30 g) cornstarch

• 2 tbsp (30 g) unsalted butter

Optional Glaze for Top Layer:

• 1/2 cup powdered sugar

• 1–2 tsp milk or water

• Optional: melted dark chocolate for classic feathered pattern

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Instructions

1. Bake the Puff Pastry:

1. Preheat oven to 400°F (200°C).

2. Roll out puff pastry to an even rectangle if needed.

3. Place on parchment-lined baking sheet, prick all over with a fork.

4. Cover with another sheet of parchment and place another baking sheet on top to weigh it down.

5. Bake for 15–20 minutes, or until golden brown.

6. Cool completely, then carefully cut into 3 equal rectangles (about 4 x 9 inches each).

2. Make the Vanilla Pastry Cream:

1. In a saucepan, heat the milk with the vanilla bean (split and scraped) until it just starts to simmer. If using extract, add it after cooking.

2. In a bowl, whisk yolks, sugar, and cornstarch until pale and smooth.

3. Slowly pour hot milk into the yolks while whisking (temper).

4. Return mixture to saucepan and cook over medium heat, whisking constantly until thick and bubbling (about 2–3 minutes).

5. Remove from heat, stir in butter (and vanilla extract if using).

6. Transfer to a bowl, cover with plastic wrap directly on surface, and chill until firm.

3. Assemble the Mille-Feuille:

1. Place one pastry layer on a serving tray.

2. Pipe or spread half the vanilla cream evenly on top.

3. Add second pastry layer, press gently, and spread the remaining cream.

4. Top with the final pastry sheet.

4. Optional Glaze Topping:

1. Mix powdered sugar with a little milk until thick but pourable.

2. Spread over the top layer. For classic pattern, drizzle lines of melted chocolate and drag a toothpick through to create a feathered look.

3. Chill for at least 2 hours before slicing (this helps it set).

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Tips for Clean Slicing:

• Use a sharp serrated knife.

• Chill thoroughly before cutting.

• Wipe blade between cuts.