Best 3 Mille Feuille Recipes

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**Mille-feuille: A Culinary Symphony of Delicate Pastry and Silky Cream**

Mille-feuille, a classic French pastry, is an exquisite symphony of flavors and textures that tantalizes the senses. This delectable confection consists of layers of delicate puff pastry meticulously alternated with luscious crème pâtissière, resulting in a harmonious blend of crisp and creamy textures. The name "mille-feuille" literally translates to "a thousand leaves," a testament to the numerous layers that make up this pastry masterpiece. This article delves into the art of crafting mille-feuille, providing both a traditional French recipe and a simplified version for home bakers to create this iconic dessert in their own kitchens. Additionally, we explore creative variations of mille-feuille, such as the Mille-feuille Fraisier with its vibrant strawberry filling and the Mille-feuille Pistachio, a delightful twist with the nutty flavor of pistachios, offering inspiration for bakers of all skill levels to experiment and personalize this timeless pastry.

Let's cook with our recipes!

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

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

MUSHROOM MILLE-FEUILLE WITH TOMATO COULIS



Mushroom Mille-Feuille With Tomato Coulis image

Rich Torrisi developed this intense and terrific recipe for the menu at Dirty French, one of a number of chic restaurants in downtown Manhattan that he runs with Mario Carbone. It is on one hand a simple dish: thin-sliced mushrooms layered with butter and salt, then pressed and chilled until they resemble the French dessert known as mille-feuille, or "thousand leaves." Sautéing a slice of the resulting loaf in a hot pan, and then pairing it with a lovely coulis of fresh tomatoes and herbs? That elevates it to the divine.

Provided by Mark Bittman

Categories     dinner, main course, side dish

Time 13h

Yield 12 to 14 servings

Number Of Ingredients 7

3 pounds king trumpet mushrooms
3 sticks unsalted butter (1 1/2 cups, or 3/4 pound), melted
1 pound good yellow tomatoes
1 1/4 cups extra-virgin olive oil, plus more for searing
Champagne vinegar to taste
Sugar to taste
Assorted herbs like parsley, oregano, marjoram, basil, sage and savory

Steps:

  • Heat oven to 350. Slice mushrooms on a mandoline lengthwise, as thinly as is practical. Brush the inside of a 4 1/2-inch-by-8 1/2-inch nonstick loaf pan with some melted butter; line with parchment paper cut to fit the bottom of the pan. Layer the mushrooms in the pan, salting and spooning on a tablespoon or 2 of butter on each layer. Stack mushroom slices to about an inch above the pan's top. Brush the inside of a piece of aluminum foil with melted butter, and wrap the mushrooms and the pan tightly.
  • Place the loaf pan on a larger baking dish or rimmed sheet pan to catch any liquid that may bubble over. Place the pan in the preheated oven, and bake for 45 minutes to 1 hour, or until a skewer inserted in the mushrooms meets almost no resistance. Remove the aluminum foil, and continue to bake for 15 minutes, or until the top is browned.
  • Remove the pan from the oven, and unwrap; pour off excess liquid. Place a piece of parchment paper and a second loaf pan on top, weighing it with cans of beans or bricks, at least 10 pounds of weight. Keep the outer baking dish underneath to collect overflow. Cool for 30 minutes, then refrigerate overnight.
  • The next day, remove the loaf from the refrigerator, and take off the weights. Invert the loaf onto a rack lined with paper towels. You may have to break the butter seal with a knife so the mille-feuille releases, or even rub the bottom of the pan with a hot, wet cloth. Drain on the paper towels until ready to cook.
  • Make the sauce: Cut the tomatoes into 2-to-3-inch wedges, and place in a blender. Blend on high speed until smooth; turn the blender to low, and slowly pour in the olive oil. Add salt, vinegar and sugar as needed. Do not strain.
  • Transfer the loaf to a cutting board, and carefully slice 3/4-inch pieces with a serrated knife. Sear each piece in olive oil over medium heat in a heavy-bottomed sauté pan. Cook until browned, about 2 minutes per side.
  • Spoon some of the sauce onto each plate, and top with a slice of mushroom mille-feuille. Garnish with the herbs (if using sage or savory, fry it in olive oil). Sprinkle with salt, then serve.

STRAWBERRY MILLE FEUILLE



Strawberry Mille Feuille image

A delicious layered dessert. Puff pastry, cream, strawberries = delicious!!! Posted for Zaar World Tour 2005.

Provided by Fairy Nuff

Categories     Dessert

Time 35m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 6

410 g puff pastry (thawed)
500 g fresh strawberries
315 ml whipping cream
1 -2 drop vanilla extract
2 tablespoons caster sugar
5 tablespoons red currant jelly

Steps:

  • Preheat oven to 220C (425F).
  • Roll out pastry to a thin rectangle and cut into 3 even sections.
  • Place rectangles onto baking sheets and prick all over with a fork.
  • Bake for 15-20 minutes or until golden brown and crisp. Cool on a wire rack.
  • When cold trim the edges with a very sharp knife. Reserve the trimmings.
  • Cut half of the strawberries in half and reserve for decorating the top.
  • Slice the remaining strawberries.
  • Whip the cream until stiff and stir through the sugar and vanilla. Fold in the sliced strawberries.
  • Place a pastry slice on a serving plate and spread with half of the cream mixture. Lay another slice on top and spread with the remaining cream. Place the third slice on top.
  • Put the redcurrant jelly and 2 Tblspn water in a small saucepan and heat gently until the jelly is liquid.
  • Brush the top pastry slice with some of the jelly and arrange the halved strawberries on top. Brush with the remaining jelly.
  • Crush the reserved pastry trimmings and press onto the sides of the slice with the blade of a knife.

Nutrition Facts : Calories 638.6, Fat 44.8, SaturatedFat 18.1, Cholesterol 68.5, Sodium 195.2, Carbohydrate 55.1, Fiber 2.9, Sugar 17.6, Protein 6.6

Tips for Making Mille-Feuille:

  • Use high-quality ingredients, especially the butter and flour.
  • Make sure the butter is very cold before you start working with it.
  • Work quickly and efficiently to avoid the butter from melting.
  • Chill the dough before rolling it out to prevent it from sticking.
  • Bake the pastry sheets until they are golden brown and crispy.
  • Make the pastry cream ahead of time so it has time to chill and thicken.
  • Use a serrated knife to cut the pastry sheets into even layers.
  • Spread the pastry cream evenly between the layers.
  • Chill the mille-feuille before serving to allow the flavors to meld.

Conclusion:

Mille-feuille is a classic French pastry that is sure to impress your guests. With its delicate layers of puff pastry, creamy pastry cream, and fresh fruit, it is a delicious and elegant dessert that is perfect for any occasion. By following the tips above, you can make a mille-feuille that is sure to be a hit.

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