Mille Feuille Recipe (Thousand Leaf) French Pastries

Hi I’m Kim and I’m terrible at French.

Half Sheet Pan:

Link to video on How To Make Puff Pastry:

Blog on this recipe:

Mille Feuille Recipe
16 1/2 oz Puff pastry (Homemade or Premade storebought)
3 tbsp powdered sugar
2 cups of milk (can use soy milk)
1 tbsp vanilla extract
2/3 cup granulated sugar
1/3 cup all purpose flour
2 eggs
1 cup powdered sugar
2-3 teaspoon of water
2 oz chocolate chips

1. Line a half sheet pan with parchment paper, or place a silpat mat on it. Dust a table with flour, and roll out 16 oz of puff pastry into a rectangle and place onto a half sheet pan. Dust the dough with 3 tbsp of powdered sugar, place a layer of parchment paper over the dough and place another half sheet pan over it. Doing this will prevent the dough from rising too high, and we want thin layers for our cake. Bake at 425F until golden
2. To make the pastry cream, in a pot combine 2 cups of milk and 1 tbsp of vanilla extract or TT. Let this boil gently. In another pot combine 2/3 cup granulated sugar, 1/3 cup of all purpose flour, and 2 eggs. Mix this over low heat until light yellow.
3. Pour the milk into a measuring cup and pour it into the egg mix very slowly, in a steady stream while continuously mixing it all with a mix. Mix until it thickens. Remove from heat, pour into another bowl, cover with saran wrap letting it touch the saran wrap, so a skin doesn’t form. Refrigerate until completely cool. Once you’re ready to use the pastry cream, pour it into a blender, and blend until smooth and shiny.
To assemble the cake cut the puff pastry into three even pieces. Layer one puff pastry with pastry cream, add another puff pastry and add another layer of pastry cream. You will have a lot of pastry cream leftover. Add the last layer of puff pastry. You can either decorate the top layer separately or while its on the cake. I chose to do it on the cake because I was planning on trimming off the edges in the end. Mixing together 1 cup of powder sugar and 2-3 teaspoon of water until you get shiny icing. Melt 2 oz chocolate chips in the microwave in 30 second intervals stirring it in between until completely melted. Place chocolate chips in a piping bag with #4 tip or into a makeshift parchment paper cone. Pour icing over the cake, smooth it all out, and clean the edges up if you’d like. Pipe chocolate in straight lines across the cake. Using a toothpick drag it against the lines in opposite directions *Watch the video on how to do the leaf design*
Refrigerate for at least 30 minutes or overnight before cutting.

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  1. it’s (meel — foy) that’s the closest phonetic translation from french to english that I can write. There is no “eu’ (ugh) sound in english so that is why it’s difficult to pronounce.

  2. Boy did this bring back memories. When we were teenagers my brother went to school to become a chef. One of the first desserts he learned to make and practiced making at home was this pastry and Black Forest cake. Gosh they were so good. He made such a big mess in the kitchen. Chefs are not supposed to do that. Even though he was really good at it, except the cleaning, he decided to go into the army when he turned 18. He learned two other trades there and decided to become a truck driver for the rest of his life. I miss his cooking so much! But not the cleaning.

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