Thousand-Leaf with Vanilla Cream

The Thousand-Leaf Pastry with Vanilla Cream — also known as Mille-Feuille in French — is a classic dessert made of delicate layers of puff pastry and smooth vanilla pastry cream. It’s crisp, creamy, and elegant, perfect for a special occasion or an impressive dessert platter.

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🍰 Thousand-Leaf (Mille-Feuille) with Vanilla Cream

🕒 Total Time: 1.5 – 2 hours (including chilling)

🍽️ Serves: 6–8

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🧂 Ingredients:

For the Pastry:

• 1 sheet puff pastry (store-bought, thawed, or homemade)

• Powdered sugar (for dusting and optional caramelizing)

For the Vanilla Pastry Cream:

• 2 cups (480 ml) whole milk

• 1 vanilla bean (or 1 tbsp vanilla extract)

• 4 egg yolks

• ½ cup (100 g) granulated sugar

• ¼ cup (30 g) cornstarch

• 2 tablespoons (30 g) unsalted butter

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🍫 Optional Topping:

• Powdered sugar or glaze with chocolate drizzle for the classic finish

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🔪 Instructions:

1. Prepare the Puff Pastry Layers:

1. Preheat oven to 400°F (200°C).

2. Roll out puff pastry slightly and place on a parchment-lined baking sheet.

3. Prick all over with a fork to prevent puffing. Place another baking sheet on top to keep it flat (or use parchment and another tray).

4. Bake for 15–20 minutes until golden and crisp.

5. Cool completely. Then cut into 3 equal-sized rectangles (trim edges if needed).

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2. Make the Vanilla Pastry Cream:

1. In a saucepan, heat milk with split vanilla bean (or extract) until just simmering. Remove from heat.

2. In a bowl, whisk egg yolks and sugar until pale. Add cornstarch and whisk until smooth.

3. Slowly pour the hot milk into the egg mixture, whisking constantly.

4. Return the mixture to the pan and cook over medium heat, whisking constantly, until thick and bubbling.

5. Remove from heat and stir in butter. Strain for extra smoothness.

6. Cover with plastic wrap touching the surface and chill for 1 hour.

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3. Assemble the Mille-Feuille:

1. Place one pastry layer on a platter. Pipe or spread ⅓ of the chilled pastry cream.

2. Add the second layer, repeat cream.

3. Add the final pastry layer on top — this can be dusted with powdered sugar or glazed.

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🎨 Optional Glaze:

• Mix ½ cup powdered sugar with 1–2 tsp milk for a white glaze.

• Drizzle or feather in melted chocolate for the traditional Mille-Feuille pattern.

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❄️ Chill & Serve:

• Chill the entire dessert for 30–60 minutes before slicing.

• Use a serrated knife to cut through the layers cleanly.

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Would you like a fruit variation (like raspberry or strawberry), a chocolate cream version, or a quick no-bake shortcut? I can tailor it!