French Vanilla Slices (Mille-feuilles)

French Vanilla Slices (Mille-feuilles)

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"French Vanilla Slices are called 'Mille-feuilles' and are made with puff pastry sandwiched together with jam, cream, or confectioners' custard. They can be dusted with confectioners' sugar or iced with a glaze icing. For coffee-flavored custard, omit the vanilla, and add strong coffee essence to taste just before use. For orange-flavored custard, infuse the zest of an orange in the milk."
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Ingredients

30 m servings 753 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 753 kcal
  • 38%
  • Fat:
  • 39.6 g
  • 61%
  • Carbs:
  • 88.4g
  • 29%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a small saucepan, heat milk until small bubbles form. Drop in the vanilla pod, remove saucepan from heat, and set aside to cool until just warm. In a medium saucepan, stir together the flour, sugar, salt, and egg yolks. Beat for a moment, then gradually whisk in warm milk. Simmer over medium-low heat until the custard thickens, stirring constantly with a wooden spoon to prevent sticking. Transfer custard to a bowl, and allow to cool, stirring from time to time.
  2. Preheat oven to 400 degrees F (200 degrees C). Roll out the puff pastry into a single sheet about 1/2 inch thick; it should be the same size as a 17x14 inch baking sheet. Place the pastry onto the baking sheet, and prick all over with a fork.
  3. Bake in preheated oven for 28 minutes. Remove from oven, and cool pastry on the baking sheet.
  4. When the pastry has cooled completely, transfer it from the baking sheet to a hard surface, and cut lengthwise into three 4 to 5 inches wide strips. Spread one strip thickly with custard. Place a second strip directly over the first; spread the top evenly with jam. Cover with the third strip, and dust with confectioners' sugar. With a very sharp knife, cut into 8 rectangular portions.

Reviews

8
  1. 8 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 easi...

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 easi...

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...

This is one of my favorite deserts. I am from Canada, and a lot of my relatives make these when we go there. Good job!

I thought the custard tasted of flour. It wasn't very nice. Next time I will use a different pastry custard recipe. Overall, the dessert was OK.

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 reci...

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 an...

Yummy! I didn't have a vanilla bean or castor sugar so I followed an already tried-and-true recipe for pastry cream from here: http://allrecipes.com/recipe/pastry-cream-2/detail.aspx , which cam...