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Classic Mille-feuille

Classic Mille-feuille

a French girl cuisine
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine French
Servings 8



  • 2 puff pastries

Pastry cream

  • 0.5 liter of milk
  • 1 vanilla bean
  • 2 eggs + 1 egg yolk
  • 80 gr. of sugar
  • 30 gr. of flour
  • 100 gr. of diced butter

Extract coffee

  • 10 gr. of soluble coffee
  • 1 dl. of water
  • 80 gr. of sugar


  • 100 - 120 gr. of powdered sugar
  • 1 egg white



  • Preheat oven to 180°C.
  • Cut both pastry in two parts. Riddle with holes and bake 3 pieces in between two baking tray for 18 to 20 minutes so they do not raise. Reserve. You can keep the last pastry to make some mini-tartelettes for your aperitif !

Pastry cream

  • Pour milk in a saucepan. Seed vanilla. Add vanilla to the milk. Heat.
  • In the meantime, mix the 2 eggs and the egg yolk (reserve the white). Add flour.
  • When milk is warm, pour half of it together with the egg mixture. Stir, add the second half and mix again.
  • Heat again on low/medium stirring regularly until the cream thickens. Remove from the heat and add diced butter. Mix to melt butter and leave to cool.

Coffee extract

  • Bring 1 dl. of water to a boil. Mix together with coffee and reserve.
  • Heat sugar with 3 teaspoons of water until it caramelises. Add warm coffee and stir constantly on low heat until you get an homogeneous mix. Refrigerate.


  • Cut up the pastry again so they have all the exact same size.
  • Cover the first one with pastry cream, add the second one on top and cover again with pastry cream. Add the last pastry.


  • Mix around 100 to 120 gr. of powdered sugar together with the egg white until you get the texture you are looking for. Ice the mille-feuille. Draw parallel lines with coffee extract. Use a pastry bag or a freezer bag with a little hole. Using the tip of a knife draw perpendicular lines so it looks like a Mille-feuille.