French Vanilla Slices (Mille-feuilles)

    (13)
    50 mins

    French Vanilla Slices are called 'Mille-feuilles' and are made with puff pastry sandwiched together with jam, cream or custard. They can be dusted with icing sugar or iced. Make sure you allow time for the pastry to cool before assembling.


    12 people made this

    Ingredients
    Serves: 8 

    • 500ml (2 cups) milk
    • 60g (1/2 cup) plain flour
    • 1 whole vanilla bean or 1/2 tsp vanilla essence
    • 185g (3/4 cup) caster sugar
    • 1 pinch salt
    • 6 egg yolks
    • 3 sheets frozen puff pastry, thawed
    • 1/2 cup apricot jam
    • icing sugar for dusting

    Directions
    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. In a small saucepan, heat milk until small bubbles form. Drop in the vanilla pod (or add essence) remove saucepan from heat, and set aside to cool until just warm.
    2. In a medium saucepan, stir together the flour, sugar, salt, and egg yolks. Beat for a moment, then gradually whisk in warm milk. Simmer over medium-low heat until the custard thickens, stirring constantly with a wooden spoon to prevent sticking.
    3. Transfer custard to a bowl, and allow to cool, stirring from time to time.
    4. Preheat oven to 200C. Roll out the puff pastry into a single sheet about 1 cm thick; it should be the same size as a 43x53cm baking tray. Place the pastry onto the baking tray and prick all over with a fork.
    5. Bake in preheated oven until cooked,about 20 minutes. Remove from oven, and cool pastry on the baking tray.
    6. When the pastry has cooled completely, transfer it to a hard surface and cut lengthwise into three 10 to 12 cm wide strips.
    7. Spread one strip thickly with custard. Place a second strip directly over the first; spread the top evenly with jam. Cover with the third strip, and dust with icing sugar. With a very sharp knife, cut into 8 rectangular portions.
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    Reviews and ratings
    Global ratings:
    (13)

    Reviews in English (10)

    by
    24

    I have made similar to this recipe for years now, but I precut the pastry before baking to a uniform size.This prevents breakage of pastry and the under-side is flatter which makes stacking easier.I also use less flour in the custard.Hope this helps others with assembling and presentation.  -  12 Jan 2009  (Review from Allrecipes US | Canada)

    by
    24

    I saw another mille feuille online which calls for lesser plain flour, I reduced the plain flour to 4 tbsp. I used only 2 sheets of frozen pastry and it took only 10-12mins to bake. My advise is to cut it into serving size before dusting the sugar. Overall, it was presentable and taste yummy and worth a try.  -  06 Oct 2005  (Review from Allrecipes US | Canada)

    by
    14

    This is one of my favorite deserts. I am from Canada, and a lot of my relatives make these when we go there. Good job!  -  24 Mar 2005  (Review from Allrecipes US | Canada)

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