Mille-Feuille Recipe – Page 2

Once the puff pastry has cooled and the pastry cream has chilled, you can assemble your Mille-Feuille.
Place one layer of puff pastry on a serving platter. Spread a thin, even layer of pastry cream on top.
Place a second layer of puff pastry on top of the cream, gently pressing it down. Add another layer of pastry cream, smoothing it out.
Top with the third layer of puff pastry and lightly press it down.

Mix the powdered sugar with water or lemon juice to make a smooth, pourable icing. Drizzle this over the top layer of puff pastry.
To decorate further, melt a few dark chocolate squares and drizzle them on top of the icing. Use a toothpick to drag through the chocolate in a zig-zag pattern, creating a marbled effect.

Let the assembled Mille-Feuille rest in the fridge for 30 minutes to set the cream and icing.
When ready to serve, use a sharp knife to cut the pastry into slices. Be gentle so that the layers remain intact.

Make Ahead: The puff pastry and pastry cream can be made a day ahead. Just store them separately in the fridge and assemble the Mille-Feuille just before serving.
Serving: Mille-Feuille is best enjoyed fresh, as the puff pastry tends to soften after being refrigerated for too long, but it can still be delicious for up to 1 day.
Alternative Creams: You can substitute the pastry cream with whipped cream or mascarpone if you prefer a lighter texture.

Enjoy your elegant and delicious Mille-Feuille—a true French classic that’s sure to impress!