Classic Mille-Feuille

Step-by-Step

1. 1

   Make the puff pastry: In a large bowl, combine the softened butter and 1 cup of the cake flour. Use a fork or your fingers to mix until the mixture resembles coarse crumbs. Gradually add the remaining 1 cup of cake flour, mixing until a dough forms. Knead the dough briefly, then wrap in plastic and refrigerate for 30 minutes.

   15m
2. 2

   Roll out the chilled dough on a lightly floured surface to a rectangle about 1/4-inch thick. Fold the dough into thirds, then fold it into thirds again to create a square. Wrap the dough in plastic and refrigerate for another 30 minutes.

   10m
3. 3

   Preheat the oven to 400°F. Line a baking sheet with parchment paper. Roll out the chilled dough again to a rectangle about 1/4-inch thick. Cut the dough into 8 equal rectangles and transfer them to the prepared baking sheet.

   10m400°F
4. 4

   Bake the puff pastry rectangles for 20-25 minutes, until golden brown. Allow to cool completely on a wire rack.

   25m400°F
5. 5

   Make the pastry cream: In a medium saucepan, whisk together the eggs and 1/2 cup of the sugar. Gradually whisk in the remaining 1/2 cup of sugar and the cake flour until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and boils, about 5-7 minutes. Remove from heat and transfer to a clean bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours.

   15mmedium heat
6. 6

   To assemble the mille-feuille, place one puff pastry rectangle on a serving plate. Top with a layer of the chilled pastry cream, then another puff pastry rectangle. Repeat this process, ending with a puff pastry rectangle on top. Dust the top with powdered sugar just before serving.

   5m