French Vanilla Slices (Mille-feuilles)8 Reviews
- Prep: 30 min
- Ready In: 30 min
“French Vanilla Slices are called 'Mille-feuilles' and are made with puff pastry sandwiched together with jam, cream, or confectioners' custard. They can be dusted with confectioners' sugar or iced with a glaze icing. For coffee-flavored custard, omit the vanilla, and add strong coffee essence to taste just before use. For orange-flavored custard, infuse the zest of an orange in the milk.” - by TOO TOO
Original recipe yields 8 pastries
- In a small saucepan, heat milk until small bubbles form. Drop in the vanilla pod, remove saucepan from heat, and set aside to cool until just warm. In a medium saucepan, stir together the flour, sugar, salt, and egg yolks. Beat for a moment, then gradually whisk in warm milk. Simmer over medium-low heat until the custard thickens, stirring constantly with a wooden spoon to prevent sticking. Transfer custard to a bowl, and allow to cool, stirring from time to time.
- Preheat oven to 400 degrees F (200 degrees C). Roll out the puff pastry into a single sheet about 1/2 inch thick; it should be the same size as a 17x14 inch baking sheet. Place the pastry onto the baking sheet, and prick all over with a fork.
- Bake in preheated oven for 28 minutes. Remove from oven, and cool pastry on the baking sheet.
- When the pastry has cooled completely, transfer it from the baking sheet to a hard surface, and cut lengthwise into three 4 to 5 inches wide strips. Spread one strip thickly with custard. Place a second strip directly over the first; spread the top evenly with jam. Cover with the third strip, and dust with confectioners' sugar. With a very sharp knife, cut into 8 rectangular portions.
Amount Per Serving (8 total)
- 753 cal
- 39.6 g
- 88.4 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"I saw another mille feuille online which calls for lesser plain flour, I reduced the plain flour to 4 tbsp. I used only 2 sheets of frozen pastry and it took only 10-12mins to bake. My advise is to cu..." See moret it into serving size before dusting the sugar. Overall, it was presentable and taste yummy and worth a try. "
"I have made similar to this recipe for years now, but I precut the pastry before baking to a uniform size.This prevents breakage of pastry and the under-side is flatter which makes stacking easier.I a..." See morelso use less flour in the custard.Hope this helps others with assembling and presentation. "
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