A Mille Feuille is a traditional French dessert meaning “Thousand Leaves” referring to all the layers in the puff pastry. It’s also known as a “Napoleon” and is made with a thick custard known as creme patissiere or pastry cream. It’s traditionally made with three layers of puff pastry, and two layers of pastry cream (see my recipe), this version uses store bought puff and is made with strawberries. It’s quite simple to make and tastes delish!
Cut the puff pastry in half or into three sheets. Place on parchment paper and onto a sheet pan (tray) and place in preheated oven, bake for 10 min at 430°F – 220°C or until pastry has risen and turned golden brown.
Once cooked, split pastries in half or leave as they are if using three pieces. Keep the flattest looking piece for last, this will be the top layer.
Wash your strawberries, trim off the stems and cut in half.
Spread the pastry cream using a spoon or a palette knife onto the inside of the first pastry layer. Add a layer of the strawberries ontop, place cut side down and alternate the direction of each one to lessen the gaps. (i.e flat end, pointy end) top strawberries with a layer of pastry cream.
Add another sheet of puff pastry and repeat same process as above for another layer.
Add the final flat piece ontop and sprinkle with powdered sugar (icing sugar) until totally covered.
Slice into four and serve.
If the pastry cream was made in advance, simply reheat in the microwave fro 30 to 60 seconds and give it a good whisk. It should be as good as fresh and easy to spread.
You can use other berries, raspberries, blue berries or even mixed berries.
By Joel Mielle
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