I’m very excited to share this new French Mille Feuille Dessert Recipe my husband taught me how to make it. It was one of his favorite desserts when he lived in France. Mille Feuille means “many layers”. 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.
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
Ingredients:
Pastry layer
1 pound frozen Puff Pastry sheet, pulled into 8 sections
Cream layer
- 1 block cream chees
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- 1/2 cup powdered sugar
- 1 T. lemon juice
- 1 tsp. vanilla
Berry Layer
- 1/3 cup strawberry jam
- 20 fresh strawberries chopped
- 1/3 cup chocolate chips
- 1 T oil or butter
Frosting layer on topÂ
- 1.5 cups powdered sugar
- 1 tsp. vanilla
- Â 1 T (or a touch more) milk
- 1/4 cup chocolate chips
- 1 T oil
- Instructions:
- 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:
