French millefeuille

French Millefeuille is a great classic in French pastry that has stood the test of time with wisdom but with confidence, often going to our plates! I invite you to discover this recipe of millefeuille mixing tradition and one of originality.
Category : Desserts and cakes
Difficulty : Confirmed
Servings : 8 people
Preparation time : 1 hour 30 minutes
Cooking time : 20 minutes
Rest time : 3 hours
Total time : 1 hour 50 minutes
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5 de 1 vote

French millefeuille


Mascarpone pastry cream :

  • 0,5 l milk
  • 5 egg yolks
  • 100 g caster sugar
  • 30 g cake flour
  • 30 g cornflour
  • 1 vanilla pod
  • 150 g mascarpone


  • We will use a puff pastry called “quick method” which you will find on video on my channel. This puff pastry inflates only a little, and is ideal for millefeuille.
  • Divide the piece of puff pastry into 3, then start spreading one of the pieces using a rolling pin and a bit of flour.
  • We are going to make a 20 cm wide hexagonal millefeuille. Roll out the puff pastry to obtain a larger piece and with a thickness of 2 to 3 mm.
  • Prick the puff pastry using a fork. Place the dough on a sheet of baking paper, then cut the hexagonal shape using a frame of the same shape.
  • Remove the excess puff pastry. To make the millefeuille, we will need 3 bottoms of identical size and shape.
  • Take a second piece of dough, add the remaining pieces of dough from the first bottom, then spread out the whole to make a second bottom. Same step for the last bottom.
  • Place the 3 bottoms of puff pastry on top of each other and each of them on a sheet of baking paper and put the whole set in the refrigerator for about 3 hours.
  • Pour the milk into a saucepan and add a lengthwise cut half vanilla pod. Bring to a boil.
  • Meanwhile, in a container, pour the yolks and add the caster sugar. Mix with a whisk.
  • Sift the flour and the cornstarch together over the egg yolks, mix gradually and finish energetically.
  • When the milk comes to a boil, remove the vanilla pod, then scrape the seeds inside using a knife tip and put them in the milk.
  • Gradually pour the hot milk over the egg yolk mixture while stirring with a whisk, then pour everything into the pan.
  • Cook the cream over medium heat, making sure to stir everywhere and regularly until the first bubbles. At this precise moment, continue cooking for 30 seconds.
  • The pastry cream is cooked, remove the saucepan from the heat. Pour the pastry cream in a container and cover it with cling film in contact with the cream.
  • Let the cream cool in the fridge. We will add the mascarpone later.
  • After three hours, cook each bottom of puff pastry separately on a baking sheet covered with greaseproof paper, in an oven at 180 ° C for 15 to 20 minutes.
  • Place a grid on top of the puff pastry so as to control the inflation of the dough during the cooking process and keep it even.
  • At the end of cooking, turn the bottom of puff pastry, sprinkle with icing sugar, and continue cooking for a few minutes to caramelize the dough.
  • After cooking, put each bottom on a wire rack and let them cool. Choose one of the three bottoms to make the top of the millefeuille.
  • To make the marbled frosting, start by heating the pastry fondant over low heat to soften it until a temperature of 37 ° C.
  • Adjust the consistency by adding a bit of water if necessary. When you stop stirring the fondant with a spatula, its surface should smooth after 4 to 5 seconds.
  • When the fondant is ready, make a baking paper cone and fill it with melted chocolate. Close it and cut off the end to let a trickle of chocolate flow.
  • Place the top of the millefeuille on a wire rack, stir the fondant again if necessary, then pour it over the top. Quickly spread the fondant using a palette knife.
  • Using the cone, make parallel lines of melted chocolate with a space of 1 cm between each, and use a knife to make the marbled drawing.
  • Let the fondant harden, then using a knife dipped in hot water and wiped, cut the fondant excess on the sides.
  • Add the mascarpone to the cooled pastry cream, then mix with a whisk. Fill a pastry bag fitted with a large round tip.
  • Place one bottom of french millefeuille on a presentation tray, then place pastry cream tips all over the surface.
  • Place the second puff pastry base on the cream, then repeat the operation by placing cream tips again.
  • To finish the french millefeuille, place the puff pastry decorated with fondant on top.
The video is in French, but you can see the English subtitles.
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