Reviewed: Jan. 12, 2009

I have made similar to this recipe for years now, but I precut the pastry before baking to a uniform size.This prevents breakage of pastry and the under-side is flatter which makes stacking easier.I also use less flour in the custard.Hope this helps others with assembling and presentation.

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Reviewer:

Josephinebat10

Cooking Level: Intermediate

Home Town: Adelaide, South Australia, Australia

Living In: Sydney, New South Wales, Australia

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Reviewed: May 7, 2008

loved it!

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Reviewer:

twilight9876

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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Reviewed: Apr. 11, 2007

I really liked it i used heavy cream strawberrys, kiwis, and rasbarry jam, for the heavy cream i beat it till it had a firm shape added some powderd suger that was the filling spread some jam and added straberris and kiwis my hubby like them. so did i

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Reviewer:

liliya P

Cooking Level: Expert

Home Town: Anoka, Minnesota, USA

Living In: Ramsey, Minnesota, USA

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Reviewed: Dec. 22, 2006

okay, so ihave made some changes.. i used 4 tbsp of flour. and i dip each baked pastry with meletd choc on the top. i used sliced strawberry instead of any other fruit used in the original recipe. turned out great..but a very bad looking dessert. all the pastry puffed and i cant put them in layers...the custard run down .....>.< rally bad looking but taste good.

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Reviewer:

facobasten1984

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Reviewed: Oct. 6, 2005

I saw another mille feuille online which calls for lesser plain flour, I reduced the plain flour to 4 tbsp. I used only 2 sheets of frozen pastry and it took only 10-12mins to bake. My advise is to cut it into serving size before dusting the sugar. Overall, it was presentable and taste yummy and worth a try.

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