Classic Mille-Feuille Recipe – Traditional French Pastry with Cream Filling
The classic mille-feuille is a true icon of French pastry — layers of crisp, flaky puff pastry, silky pastry cream, and a beautifully glazed top that melts in your mouth. While it’s often found in elegant patisseries and cafés, this timeless dessert can be made right at home with a few simple techniques. Whether you’re looking to impress guests or recreate the authentic flavors of a Paris bakery, this traditional mille-feuille recipe will guide you step by step to a show-stopping result worthy of a professional pâtissier.
Whether you’re baking for a holiday in Toronto or a casual Sunday in Seattle, this updated version gives you neat slices, crisp layers, and a silky cream that holds.
Why This Version Works Better
- Flatter, crisper pastry: Resting rolled pastry 30–45 minutes keeps it from shrinking; baking under a second tray keeps layers flat.
- Silkier pastry cream: A little butter at the end adds shine and a luxurious mouthfeel; a pinch of salt balances sweetness.
- Cleaner cuts: Overnight chill + light pressing yields picture-perfect slices.
- Classic look, guaranteed: Warming fondant to ~40 °C / 104 °F makes it spreadable and glossy.
Looking for more French classics? Try my Crème Brûlée, French Fruit Tart, and festive Bûche de Noël.
Ingredients
Puff Pastry Layers
- Puff pastry: 1 kg (about 2.2 lb), store-bought or homemade
- All-purpose flour for dusting
- Icing sugar (optional, for caramelizing the baked sheets)
Vanilla Pastry Cream
- Whole milk: 1 L (4 cups)
- Egg yolks: 8 large
- Granulated sugar: 200 g (1 cup)
- Cornstarch: 100 g (¾ cup)
- Natural vanilla extract: 1 tsp (or 1 vanilla bean, split & scraped)
- Unsalted butter: 30 g (2 tbsp), cubed
- Fine salt: 1 good pinch
Glaze & Decoration
- White fondant: ~300 g (1¼ cups), warmed to ~40 °C / 104 °F
- Chocolate (milk or dark): ~50 g (3 tbsp), melted for feathering
Optional flavor accents: a teaspoon of rum or brandy whisked into the cooled cream; a small spoon of espresso in the fondant for a café glaze.
Step-by-Step
- Roll & Rest the Pastry
Roll to ~3 mm (⅛-inch) thick, cut into 3 equal rectangles (about 20 × 30 cm / 8 × 12 in each), dock all over with a fork, then refrigerate 30–45 minutes. Resting prevents shrinkage and warping.
- Bake Flat
Preheat 300 °F / 150 °C. Bake on parchment with another sheet + a second tray on top for ~45 min until golden and crisp. If needed, finish 5–10 min uncovered to color.
Optional pro touch: Dust with icing sugar and return briefly to caramelize.
- Make the Pastry Cream
Whisk yolks + sugar until pale; whisk in cornstarch. Heat milk with vanilla to steaming. Temper yolks with a ladle of hot milk, then return to the pot and cook, whisking, until it bubbles; keep it boiling ~3 minutes to fully gelatinize the starch. Off heat, whisk in butter and salt. Spread on a thin tray, press film on surface, chill completely.
- Assemble & Set
Pastry sheet → half the cream → pastry → remaining cream → pastry. Trim edges clean. Chill at least 4 hours, ideally overnight, with a very light weight on top (another tray) to compact layers slightly.
- Fondant & Feathering
Warm fondant gently (not hot). Spread evenly. Pipe lines of melted chocolate across, then feather with a skewer, alternating directions.
- Slice
Use a sharp serrated knife. Clean the blade between cuts. Neat, café-style portions every time.
Craving more pastry projects? Try Crème Caramel, Tiramisu, or a sunny Raspberry Clafoutis.
Substitutions & Variations
- Puff pastry: Use all-butter store-bought for consistency; homemade is excellent if you’re comfortable laminating.
- Flavor the cream: Swap vanilla for coffee, cocoa (add melted dark chocolate), or citrus zest.
- Glaze: Replace fondant with a thin layer of icing sugar + caramelization only, or mirror-style chocolate glaze.
- Layer add-ins: A very thin swipe of jam (raspberry, apricot) under the cream for brightness.
Pro Tips
- Flat is everything: Weight during baking is the difference between rustic and pâtisserie-clean.
- Short whisking off heat: After butter, whisk just to emulsify; over-whisking can loosen the cream.
- Chill fully: Cutting while cold prevents sliding and keeps layers razor sharp.
FAQ
Can I make it ahead?
Yes—assemble the day before. Glaze and feather the top, then chill overnight. Slice day-of.
My pastry puffed even with docking. Help?
Use double-tray weight, dock thoroughly, and rest the pastry before baking.
Fondant too thick/too thin?
Warm gently and add a few drops of water or syrup until it ribbons. Too runny? Let it cool a minute.
Can I freeze mille-feuille?
Not ideal once assembled (soggy risk). You can freeze baked pastry sheets and make the cream fresh.
Is custard safe at room temp?
Keep assembled mille-feuille refrigerated and consume within 48 hours.
If you like creamy desserts, you may also love my Rice Pudding and buttery Crêpes Suzette. For a pastry cream refresher, see my French Fruit Tart.
What to Serve With / Suggested Posts
- Crème Brûlée
- French Fruit Tart
- Tiramisu
- Crème Caramel
- No-Churn Dark Chocolate Ice Cream
- Moist Apple Cake
- Bûche de Noël
- Pancakes (brunch pairing)
- Homemade Crêpes
- Raspberry Clafoutis
Classic Mille-Feuille Recipe – Traditional French Pastry with Cream Filling
Ingredients
Puff Pastry Layers
- Puff pastry: 1 kg about 2.2 lb, store-bought or homemade
- All-purpose flour for dusting
- Icing sugar optional, for caramelizing the baked sheets
Vanilla Pastry Cream
- Whole milk: 1 L 4 cups
- Egg yolks: 8 large
- Granulated sugar: 200 g 1 cup
- Cornstarch: 100 g ¾ cup
- Natural vanilla extract: 1 tsp or 1 vanilla bean, split & scraped
- Unsalted butter: 30 g 2 tbsp, cubed
- Fine salt: 1 good pinch
Glaze & Decoration
- White fondant: ~300 g 1¼ cups, warmed to ~40 °C / 104 °F
- Chocolate milk or dark: ~50 g (3 tbsp), melted for feathering
Instructions
Roll & Rest the Pastry
- Roll to ~3 mm (⅛-inch) thick, cut into 3 equal rectangles (about 20 × 30 cm / 8 × 12 in each), dock all over with a fork, then refrigerate 30–45 minutes. Resting prevents shrinkage and warping.
Bake Flat
- Preheat 300 °F / 150 °C. Bake on parchment with another sheet + a second tray on top for ~45 min until golden and crisp. If needed, finish 5–10 min uncovered to color.
- Optional pro touch: Dust with icing sugar and return briefly to caramelize.
Make the Pastry Cream
- Whisk yolks + sugar until pale; whisk in cornstarch. Heat milk with vanilla to steaming. Temper yolks with a ladle of hot milk, then return to the pot and cook, whisking, until it bubbles; keep it boiling ~3 minutes to fully gelatinize the starch. Off heat, whisk in butter and salt. Spread on a thin tray, press film on surface, chill completely.
Assemble & Set
- Pastry sheet → half the cream → pastry → remaining cream → pastry. Trim edges clean. Chill at least 4 hours, ideally overnight, with a very light weight on top (another tray) to compact layers slightly.
Fondant & Feathering
- Warm fondant gently (not hot). Spread evenly. Pipe lines of melted chocolate across, then feather with a skewer, alternating directions.
Slice
- Use a sharp serrated knife. Clean the blade between cuts. Neat, café-style portions every time.
Video
Notes
Pro Tips
- Flat is everything: Weight during baking is the difference between rustic and pâtisserie-clean.
- Short whisking off heat: After butter, whisk just to emulsify; over-whisking can loosen the cream.
- Chill fully: Cutting while cold prevents sliding and keeps layers razor sharp.
FAQ
Can I make it ahead?Yes—assemble the day before. Glaze and feather the top, then chill overnight. Slice day-of. My pastry puffed even with docking. Help?
Use double-tray weight, dock thoroughly, and rest the pastry before baking. Fondant too thick/too thin?
Warm gently and add a few drops of water or syrup until it ribbons. Too runny? Let it cool a minute. Can I freeze mille-feuille?
Not ideal once assembled (soggy risk). You can freeze baked pastry sheets and make the cream fresh. Is custard safe at room temp?
Keep assembled mille-feuille refrigerated and consume within 48 hours.
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