Mini Mille-Feuille

30 mins Prep Time

1 hours 0 mins Cook Time

Written By

Tara Omidvar

Mille-feuille (pronounced meel-foy) is a classic French pastry and it means "a thousand leaves" due to its appearance. The classic mille-feuille is made with three layers of buttery, flakey, baked puff pastry, pastry cream between layers and royal icing on top. In addition, the classic version is usually cut very precisely to a rectangular shape.

This recipe, however, is a very casual version and it's all about simplicity. It's made with just two layers of puff pastry and it has a rich and creamy pastry cream in the middle. Raspberry coulis is here to bring extra flavour and some acidity to balance all the flavours.

You can make the pastry cream and raspberry coulis in advance and just do the assembly before serving.

Ingredients

Pastry Cream

1 cup whole milk
2 egg yolks
1/4 cup granulated sugar
1/8 cup cornstarch
1 tablespoon unsalted butter
Pinch of salt
1/4 vanilla bean or 1/2 teaspoon vanilla paste

Raspberry Mint Coulis

1 cup fresh raspberries
2/3 cup granulated sugar
10 fresh mint leaves
1 tablespoon lemon juice

Mille-Feuille

1 sheet puff pastry (store-bought or homemade)
1 tablespoon icing sugar

Directions

Raspberry Mint Coulis

3 Steps

Step 1

In a small saucepan, bring raspberries, sugar and mint leaves to boil over medium heat.
Step 2

Reduce the heat to low and let it simmer for about 10 minutes or until sugar is dissolved and raspberries are soft.
Step 3

Turn it off the heat. Pour into a bowl through a very fine sieve. Add the lemon juice and let it cool down.

Pastry Cream

5 Steps

Step 1

Heat up the milk and vanilla in a medium saucepan over medium heat. Bring it to a simmer.
Step 2

In a bowl, whisk sugar, cornstarch, salt and egg yolks together until colour turns light.
Step 3

Add the hot milk to the yolk mixture very slowly and whisk at the same time. Do it very slowly or the yolks will scramble.
Step 4

Pass the mixture through a sifter back to the saucepan. Keep whisking it over medium heat until it starts bubbling and thickens. Take it off the heat and whisk in the butter.
Step 5

Cover the custard with plastic wrap, pressing the plastic directly against the surface of the custard to avoid a skin forming. Refrigerate for 1-2 hours or until completely cooled.

Mille-Feuille

7 Steps

Step 1

Preheat the oven to 375°F and line a baking sheet with parchment paper.
Step 2

Roll out the puff pastry into 1/4-inch thickness. Use a cookie cutter and cut 6 round shapes out of the dough.
Step 3

Transfer the round dough into the prepared baking sheet. Cover the dough with another piece of parchment paper and place a baking sheet on top. This helps to weigh down the dough as it bakes.
Step 4

Bake the dough for about 20 minutes or until slightly golden brown. Remove the top baking sheet and parchment paper and cook for another 5 to 6 minutes or until it reaches a deep golden brown colour.
Step 5

To assemble the Mille-feuille, place one piece of puff pastry on a plate. Transfer the pastry cream to a piping bag with a round piping tip. Pipe the pastry cream on top and leave the middle empty.
Step 6

Spoon the raspberry coulis in the middle and top with another puff pastry.
Step 7

Top with icing sugar and enjoy!