Best 2 French Vanilla Slices Mille Feuilles Recipes

Indulge in the delightful symphony of textures and flavors that is French Vanilla Slices, also known as Mille-Feuilles. This classic French pastry is a true masterpiece, featuring layers of crispy puff pastry, creamy vanilla custard, and a delicate glaze. With its elegant appearance and irresistible taste, Mille-Feuilles is a popular choice for special occasions and celebrations. In this article, we will embark on a culinary journey to explore the art of making French Vanilla Slices from scratch. We will provide step-by-step instructions for crafting the perfect puff pastry, the rich vanilla custard filling, and the glossy glaze. We will also delve into the history and cultural significance of this delectable pastry, making your Mille-Feuilles experience truly immersive. So, gather your ingredients, prepare your kitchen, and let's embark on this delightful adventure together.

Check out the recipes below so you can choose the best recipe for yourself!

MILLE FEUILLE (NAPOLEON PASTRY SHEETS)

Mille Feuille (Napoleon Pastry Sheets) image

You don't need to make your own dough when frozen puff pastry sheets work just fine. The key is keeping the dough flat when baking which we do by 'docking' it, or pricking all over with the tines of a fork. These crispy, buttery sheets are the first step in making your own Napoleons.

Provided by Chef John

Categories 100+ Everyday Cooking Recipes

Time 55m

Yield 4

Number Of Ingredients 2

Ingredients

1 (17.5 ounce) package frozen puff pastry dough, thawed
2 teaspoons white sugar, or as needed for dusting

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
Transfer to cooling rack and cool completely before cutting.
Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.

Nutrition Facts : Calories 683 calories, Carbohydrate 57.3 g, Fat 46.7 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 11.8 g, Sodium 305 mg, Sugar 3 g

MILLE-FEUILLE WITH VANILLA PASTRY CREAM AND BOURBON SAUCE

Mille-Feuille with Vanilla Pastry Cream and Bourbon Sauce image

Provided by Geoffrey Zakarian

Categories dessert

Time 2h30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 cups whole milk
7 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 vanilla bean, split and scraped, pod reserved or 1 teaspoon vanilla bean paste
2 tablespoons plus 2 teaspoons cornstarch
4 large egg yolks
3 tablespoons cold unsalted butter, diced
2 cups bourbon
1/4 cup granulated sugar
1 vanilla bean, split and scraped, pod reserved or 1 teaspoon vanilla bean paste
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
All-purpose flour, for dusting
2 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
1/2 pint raspberries
Confectioners' sugar, for garnish

Steps:

For the pastry cream: In a medium saucepan, combine the milk, granulated sugar, salt and vanilla seeds and pod. Bring to a simmer over medium-low heat, then remove from the heat.
In a medium bowl, whisk together the cornstarch and egg yolks. Temper the eggs by adding about 1/4 cup of the warm milk mixture and whisking to combine. Add the egg mixture to the pan and whisk to thoroughly combine.
Heat the pan over medium-low heat until it begins to thicken. Cook, stirring constantly with a spatula, until the mixture is the consistency of pancake batter, about 5 minutes. Remove from the heat and discard the vanilla bean pod. Whisk in the butter until combined. Strain through a fine-mesh sieve. Transfer to a shallow dish and press a sheet of plastic wrap directly onto the surface. Place in the refrigerator to cool completely, at least 1 hour and up to overnight.
For the bourbon sauce: In a small saucepan, add the bourbon, granulated sugar and vanilla beans and pod. Bring to a boil, then reduce the heat to maintain a simmer. Reduce the liquid by about half until thickened to a syrupy consistency, about 15 minutes. Remove and discard the vanilla bean pod; cool the syrup to room temperature.
For the mille-feuille: Roll out the puff pastry on a floured surface so that it is a roughly 11-by-16-inch rectangle. Using a sharp knife or pizza cutter, trim off any uneven edges so that it is a perfect 10-by-15-inch rectangle. Slice the pastry into 12 approximately 2 1/2-by-5-inch rectangles. Place them on a lined baking sheet. Place in the refrigerator for 30 minutes to chill.
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Brush the tops of the puff pastry rectangles with the butter and sprinkle with the granulated sugar. Cover with a sheet of parchment paper and another baking sheet on top so the puff pastry is sandwiched in between. Bake until golden, about 20 minutes. Remove the top baking sheet and parchment and let cool to room temperature.
To assemble: Spoon a small dollop of the pastry cream onto each plate to act as a "glue" for the first layer of puff pastry. Place one layer of puff pastry onto the cream dollop, then top with a layer of cream. Nestle about 6 raspberries in the pastry cream in rows and top them with a dollop more of pastry cream. Repeat the layers once more and top with a final layer of pastry. Dust the pastry and plate liberally with confectioners' sugar and drizzle the plate around the pastry with the bourbon sauce.

Tips:

Use high-quality ingredients, especially the butter and flour, to ensure the best flavor and texture.
Make sure the butter is cold and cut into small pieces before adding it to the flour mixture. This will help create a flaky pastry.
Work the dough quickly to avoid overworking it. Overworked dough will be tough and chewy.
Chill the dough for at least 30 minutes before rolling it out. This will help prevent the dough from sticking to the rolling pin.
When baking the pastry, use a baking sheet that is lined with parchment paper. This will help prevent the pastry from sticking to the pan.
Bake the pastry until it is golden brown and cooked through. This will take about 15-20 minutes.
Let the pastry cool completely before assembling the mille-feuilles. This will help prevent the pastry from breaking.
When assembling the mille-feuilles, use a serrated knife to cut the pastry into even layers. This will help prevent the pastry from crumbling.
Spread the pastry cream evenly between the layers of pastry. This will help ensure that each bite is filled with flavor.
Top the mille-feuilles with a layer of powdered sugar or glaze. This will add sweetness and a touch of elegance.

Conclusion:

French vanilla slices, also known as mille-feuilles, are a classic French dessert that is sure to impress your guests. With its layers of flaky pastry, creamy pastry cream, and delicate vanilla flavor, this dessert is a true delight. While it may seem like a challenging recipe to make, it is actually quite simple to follow. By following the tips above, you can easily create a delicious mille-feuilles that will be the star of your next party or gathering.