Italian · Dessert
Mille-Feuille Pastry Stack
A classic Italian-style mille-feuille built from hand-laminated puff pastry and a lightened vanilla pastry cream, baked until shatteringly crisp and layered into one elegant stack.
$1
50 minsPrep
20 minsCook
145 minsTotal
HardLevel
Nutrition per serving
362Calories
4gProtein
28.1gFat
23.6gCarbs
6.5gSugar
0.6gFiber
386mgSodium
126mgChol
17.2gSat Fat
74mgPotassium
46mgCalcium
1.1mgIron
0.3mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.2gAlcohol
Goes well with
Italian Espresso
local
Moscato d'Asti
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Make the détrempe
mix flour, salt and iced water into a rough dough, shape into a flat square and chill 20 minutes.
2
Encase the cold cubed butter in the dough and roll out, performing three single folds with 20-minute chills between each to build the lamination.
3
Roll the laminated dough to a thin rectangle, prick all over with a fork, and chill 15 minutes to firm up before baking.
4
Bake at 200°C/400°F between two baking sheets (to keep it flat) for 18-20 minutes until deep golden and crisp, then cool fully on a wire rack.
5
Meanwhile make the pastry cream
whisk egg yolk, sugar and cornstarch, pour over warmed milk, return to the pan and cook gently, stirring, until thickened. Stir in vanilla and chill.
6
Fold the softly whipped cream into the cooled pastry cream to lighten it.
7
Once the baked pastry is fully cool, trim and cut into two equal rectangles, slice each in half horizontally to give layers, and pipe or spoon the cream between them, stacking into one neat tower.
8
Dust the top with a little sieved sugar just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g All Purpose Flour, sifted
- 55g55g Butter, cold, cubed, for lamination
- 15g15g Water, iced
- 1g1g Salt
- 45g45g Whole Milk, warmed, 1
- 10g10g Egg Yolk, beaten, 1
- 10g10g Sugar White, 1
- 4g4g Cornstarch, 1
- 1g1g Vanilla Extract, 1
- 15g15g Heavy Cream, whipped soft, 1
