An essential dessert of French pastry, the mille-feuille brings together many techniques such as those of puff pastry or pastry cream. Its origins can be traced back to the 17th century.
A mille-feuille or millefeuille is a piece of pastry made with three layers of puff pastry and two layers of pastry cream. The top is glazed with icing sugar or fondant. It would have been created by François Pierre de La Varenne, in 1651. It would then have been perfected by Marie-Antoine Carême, cook of Charles-Maurice de Talleyrand-Périgord. Many professional pastry chefs only date it back to 1867, when it was offered as a specialty of the famous pastry chef Adolphe Seugnot, then based at 28 rue du Bac in Paris. Easy to prepare, crispy and delicate, it is perfect as a snack during the day or at the end of a meal.
Ingredients for 8 individual mille feuiles :
500g puff pastry
Custard :
150g sugar
100g soft butter
3 egg yolks
50 cl of milk
50g flour
2 sheets of gelatin
Glazing and marbling :
1 egg white
150g icing sugar
1 tsp lemon juice
A cup of dark chocolate
Working and baking the puff pastry
• Roll out the dough into a 45 x 30 cm rectangle.
• Flatten the dough (about 3 mm thick).
• Prick it with a fork.
• Cut 3 rectangles of 15 x 30 cm.
• Arrange them between two baking sheets.
• Bake for 20 min at 180°C.
• Let the dough cool completely.

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