Creamy, flaky, and delicate, this French dessert can be literally translated as a thousand leaves. Mille-feuille consists of thin layers of pastry and fillings topped with cocoa, almond, or vanilla icing. Fillings may include jam, whipped cream, custard, puréed fruit, or nut paste.
The first recipe for this decadent dessert appeared in La Varenne’s 1651 cookbook Le Cuisinier François. Mille-feuille’s alternative name, the Napoleon, refers not to the emperor but to the Italian city of Naples, which is known for its layered desserts.
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This is the recipe for the classic mille-feuille with pastry cream and the signature fondant glaze top. Here the pastry cream is made with whole eggs, not only egg yolks as in the traditional pastry cream recipe, which makes it less heavy and fat, while the glucose helps improve the texture and prevents dehydration.
This recipe adapted from Larousse Gastronomique is for a chocolate mille-feuille. Here cocoa is used in both the pastry and the cream, while the top layer is decorated with mint leaves and cherries which are known to pair well with chocolate. An extra kick of chocolate comes from the chocolate sauce that it is served with.
This is the recipe for the classic mille-feuille with pastry cream and the signature fondant glaze top. Here the pastry cream is made with whole eggs, not only egg yolks as in the traditional pastry cream recipe, which makes it less heavy and fat, while the glucose helps improve the texture and prevents dehydration.