The Mille-feuilles or Millefeuilles (in French meaning ‘thousand sheets’), known also as Napoleon, is a two or three layer sandwich of puff pastry, alternating with a sweet filling, typically pastry cream, but sometimes whipped cream, or jam. It is usually glazed with icing or fondant in alternating white and brown (chocolate) strips and combed.
The millefeuilles I make is not glazed but is an easy recipe topped with whipping cream, crumbled sfogliatine and sprinkled with icing sugar and cinnamon. This is a very simple recipe, which I have been preparing (literally) for decades as I used to make this dessert since the time I was a teenager and this is the way I learned to make it. I remember back in Cyprus I used to make millefeuilles with cream crackers which were very flaky almost similar to puff pastry, but unfortunately cannot find them any more so now I continue making it with puff pastry and for the easy version I use sfogliatine biscuits.
Millefeuilles, Recipe by Ivy
- 2 packets of sfogliatine biscuits (or bake your own puff pastry)
- Extra icing sugar, to sprinkle on top
- Cinnamon, to sprinkle on top
- 6 cups of fresh full fat milk
- 3 tablespoons of flour and 3 tablespoons corn flour (you can adjust the dose according to your taste)
- 8 tablespoons of sugar
- 1 teaspoon of vanilla essence
- 3 egg yolks
- 1 tablespoon of butter
(See step by step instructions here)
Whipped Cream (Chantilly):
Preparation time: 10 min
- 350 ml heavy cream 35%
- 2 tablespoons icing sugar
- 1/2 teaspoon vanilla essence
To assemble the dessert:
- Prepare pastry cream, cover with cling film and set aside until it cools.
- Meantime, prepare whipping cream. Whip cream using a hand mixer with icing sugar and vanilla until peaks form. Refrigerate before using.
- When pastry cream has cooled, add 1/3rd of whipped cream and with a hand mixer, mix to incorporate.
- Reserve 2 – 3 biscuits, preferably any which have crumbled and place one layer of biscuits in a rectangle bowl 22 x 32 cm. Pour a layer of cream over it. Add a second layer of biscuits and remaining cream.
- Top with whipped cream and crumble the reserved biscuits on top.
- Sprinkle some icing sugar and cinnamon on top.
- Refrigerate at least one hour before serving.
During Strawberry season, I make a Strawberry Millefeuilles, adding on top of the pastry cream some Strawberry Sauce and decorate it with Strawberries.
See also my Cherry Mousse Millefeuiles.
This year when I made some Bergamot preserve a few days ago, I had some leftover syrup, which I used to make the pastry cream. I added some fruit in the cream and on top.
You will need:
- 1 cup bergamot spoon sweet syrup
- 5 Bergamot fruit preserves.
In onder to make the pastry cream, replace 1 cup milk with 1 cup bergamot syrup and do not add any sugar. Taste and adjust if you need it sweeter.
Cut the fruit preserves into small pieces and place half on top of the pastry cream and other half on top of the whipped cream.
You cannot imagine how fragrant, light and delicious it is!
Kopiaste and Kali Orexi,