Mille Feuille is a typical dessert of French cuisine. Cake of a thousand sheets. Traditionally is composed of three layers traditional puff pastry, alternating with two layers of crème pâtissière. The top layer is coated with a sprinkling of powdered sugar.
Mille Feuille French Recipe
- 400 g puff pastry
- 300 g crème pâtissière
- 20 g powdered sugar
- 50 g chocolate chips
- 20 g icing sugar
- Unroll the pastry on a lightly floured surface. Trim the pastry so that you are left with a rectangle.
- Roll out the larger piece of pastry to a 30cm square, make sure you use a very even, gentle pressure on the rolling pin so that you end up with nice even edges.
- Grease the baking sheet and use a rolling pin to transfer the pastry to the baking sheet.
- Prick the surface of the pastry with a fork. Sift 1 teaspoon of the icing sugar all over the pastry.
- Place the baking sheet on a high shelf in the preheated oven and bake for 12-15 minutes. Really extra crisp is needed.
- Remove from the oven and, using a sharp knife, cut the square into three equal strips.
- Place a pastry strip on the plate, and cover with half the crème pâtissière. Add chocolate chips.
- Put the second pastry strip on the creme, and cover with the remaining crème pâtissière. Add more chocolate chips.
- Finally, add the icing sugar on the top.