I’m very excited to share this new French Mille Feuille Dessert Recipe my husband taught me, how about a funny story?
Today is the 10th–it’s blog hop day! I really love this fun blog hop I do with my blogging friends each month. It’s a fun creative process to be given a theme and then see what everyone comes up with from that theme. This month our theme was STRIPES! My initial thought was to do something around my house with stripes. I LOVE stripes in my clothing, but couldn’t think of something to do in my home. My husband (who may or may not be excited about the idea that I am working on a room a month) who thought it was silly of me to make a stripes home decor item that we’d then have to “store.” He suggested I make something that doesn’t take up real estate in our home. As we sat on the couch and I thought I could make something to eat, I heard the faintest whisper from him as he dreamed about a favorite treat he had in France years ago…”mille feille.” I looked to him and said, “what?!?” And he said, “many layers…stripes.” He then explained the french delicacy of a dessert with thousand leaves or many layers also known as a Napoleon. Scroll on down for the recipe and process.
As I mentioned above, this month the theme is STRIPES and I love every one of these projects.
We’d love for you to pin our group collage, check out my French Mille Feuille Dessert Recipe below, and then go see all the other fabulous projects by some of my friends!
To see each fantastic Striped Project up close, join the Blog Hop!
1 • Eighteen25 sharing a Be Amazing Striped Print
2 • Landee See Landee Do sharing DIY Striped Towel Hooks
3 • Lolly Jane sharing a Distressed Striped Wall Letter
4 • Little Miss Momma sharing a DIY Striped Baby Gift
5 • Or So She Says sharing a Stripes & Dot Birthday Banner Printable
6 • Six Sisters Stuff sharing a No Bake Éclair Cake
7 • Simply Kierste sharing her Library Books Crate
8 • Thirty Handmade Days sharing a Dirty Diet Coke Kit
9 • Your Homebased Mom sharing a DIY Anthro Inspired Red & White Striped Tablecloth
10 • Capturing Joy sharing a French Mille Feuille Recipe
Now for the step by step process of the Mille Feuille dessert!
It actually looks more complicated than it is. I just got puff pastry sheets, and layered it sortof like a lasagna: pastry, cream, jam, pastry, cream, jam, etc. The hardest part was peeling apart the puff pastry from itself! Once I froze it to create more stiffness, it was much easier to work with. The warmth mushed it all together. They look all crazy below, but after baking looked much better.
First you roll out the pastries pieces and stab it with the fork over and over…
In order to not have your pastry puff up TOO much, put it in between 2 sheets of parchment paper and then sandwich with the weight of a cookie sheet on top of another. This way the puffs cook, but don’t puff up!
I prefer the clean look on the side, so I took my pastries and trimmed them with a sharp spatula. Just chopped off the edge ever so slightly. They end up being about the size of a standard graham cracker. As I mentioned above, it’s just like layering a lasagna with the pastry, cream layer, fruit layer, repeat.
I used a fresh strawberry jam, and chopped up fresh strawberries to place on top for the berry layer. The cream layer can be any cream cheese frosting, or what I like below. The top stripes are melted chocolate, so easy!
French Mille Feuille Dessert Recipe
1 pound frozen Puff Pastry sheet, pulled into 8 sections
- 1 block cream chees
- 1/2 cup powdered sugar
- 1 T. lemon juice
- 1 tsp. vanilla
- 1/3 cup strawberry jam
- 20 fresh strawberries chopped
- 1/3 cup chocolate chips
- 1 T oil or butter
Frosting layer on top
- 1.5 cups powdered sugar
- 1 tsp. vanilla
- 1 T (or a touch more) milk
- 1/4 cup chocolate chips
- 1 T oil
- Roll out pastry sheets into 8 separate pieces. They are easier to work with if slightly frozen. Once they are on parchment paper on a cookie tray, make holes all over with a fork. Freeze for 10 minutes because pastries cook best when they start frozen. Place another sheet of parchment paper and a cookie sheet on top to make sure the pastries don’t puff up too much. Bake at 425 for 15 minutes, then take the cookie sheet off and bake for another 5 minutes on 375. Once they have cooled completely, make pieces straight with knife or sharp spatula, trimming the crazy edges. Blend the cream layer and spread it onto the pastry sheet. Top with fruit jam and fruit, then place another pastry on top. Once you have placed the 4th layer on top, make the frosting with powdered sugar, vanilla, and a touch of milk until you have a glaze that is not too runny. It’s very paste-like. Spread it on the 4th layer, then top with melted chocolate stripes (put in a ziploc bag and cut a hole for a nice stripe). Once you’ve made the stripes, take a toothpick and go the opposite direction for the swirl look. Repeat with the next 4 pastry layers. Cut each into 4′s, serves 8.
To see our past blog hops on the 10th, we talked about: