French Vanilla Slices (Mille-feuilles) Recipe - Allrecipes.com
French Vanilla Slices (Mille-feuilles) Recipe
  • READY IN 30 mins

French Vanilla Slices (Mille-feuilles)

Recipe by  

"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 Edit and Save

Original recipe makes 8 pastries Change Servings
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  • PREP

    30 mins
  • READY IN

    30 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 06, 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.

 
Most Helpful Critical Review
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.

 

8 Ratings

Mar 24, 2005

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!

 
Sep 04, 2005

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.

 
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.

 
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

 
Nov 11, 2011

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 came out excellent. Followed the rest of this recipe and used raspberry preserves instead of apricot. Very good and my husband and friends loved it!

 
May 07, 2008

loved it!

 

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Nutrition

  • Calories
  • 753 kcal
  • 38%
  • Carbohydrates
  • 88.4 g
  • 29%
  • Cholesterol
  • 159 mg
  • 53%
  • Fat
  • 39.6 g
  • 61%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 315 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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