The Perfect Mille-Feuille: Secrets of French Pastry Revealed

In a bowl, mix flour, salt, and cold water until it forms a dough. Let it rest for 30 minutes in the fridge.

Roll out the dough, place cold butter in the center, and fold the dough over it.

Roll out and fold the dough four times, refrigerating for 20 minutes between folds.

After the final fold, roll out the dough thinly and cut into three equal rectangles.

Place on a baking tray, prick with a fork, sprinkle lightly with sugar, and bake at 200°C (390°F) for 15-20 minutes until golden.

Step 2: Make the Pastry Cream
Heat milk and vanilla powder in a saucepan over medium heat.

In a separate bowl, whisk egg yolks and sugar until pale. Add flour or cornstarch and mix well.

Slowly pour the warm milk into the egg mixture, whisking constantly.

Return the mixture to the heat and stir until it thickens into a creamy consistency.

Transfer to a bowl, cover with plastic wrap (touching the surface), and refrigerate until needed.

Step 3: Assemble the Mille-Feuille
Place one layer of puff pastry on a flat surface.

Pipe or spread pastry cream evenly on top.

Add the second pastry layer and repeat with more cream.

Place the final pastry layer on top and gently press.

Step 4: Decorate
Dust the top with powdered sugar for a classic look.

If desired, drizzle melted chocolate over the top in a decorative pattern.

Serving and Storage Tips