JB’s Classic Mille Feuille

Name: JB’s Classic Mille Feuille
Prep time: 45 min
Cook time: 30 min
Total time: 5 h
Yield: 8
Cuisine: French
Ingredients: 2 sheets of butter puff pastry, roughly 25cm squares; 1/2 cup icing sugar, for dusting; 3 large egg yolks; 1/2 cup white sugar; 3 tablespoons cornstarch; 1 1/4 cups full fat milk; 1 teaspoon vanilla bean paste or extract; 2 teaspoons gelatine powder; 2 tablespoons cold water; 1 cup heavy cream (35% fat), divided

This is a proper French Mille Feuille featuring shatteringly crisp puff pastry layered with a rich, stable vanilla custard.

By Recipes By Nani· 🌍 French· October 16, 2026

recipesbynani.com

Prep

45 minutes

Cook

30 minutes

Total

5 hours

Serves

If you have ever been disappointed by those sad, messy versions of Mille Feuille found in cafes, this recipe is for you. JB spent a long time perfecting this method to ensure you get thick, stable layers of custard that allow you to slice beautiful, clean bars every single time.

While it takes a bit of time to assemble, you do not need any fancy equipment or hard to find ingredients. Just follow the steps and take your time, and you will be rewarded with a professional dessert that tastes even better than the bakery version.

🧺 Ingredients

2 sheets of butter puff pastry, roughly 25cm squares
1/2 cup icing sugar, for dusting
3 large egg yolks
1/2 cup white sugar
3 tablespoons cornstarch
1 1/4 cups full fat milk
1 teaspoon vanilla bean paste or extract
2 teaspoons gelatine powder
2 tablespoons cold water
1 cup heavy cream (35% fat), divided

👩‍🍳Instructions

1
Preheat your oven to 200C. Lay your puff pastry sheets on baking trays lined with parchment paper.
2
Dust the pastry generously with icing sugar, then place a second sheet of parchment paper and another heavy baking tray on top to keep the pastry flat.
3
Bake for 20 to 25 minutes until golden brown and crisp. Remove the top tray and paper, then let them cool completely.
4
To make the custard, whisk the egg yolks, sugar, and cornstarch together in a bowl until smooth.
5
Heat the milk and half of the heavy cream in a saucepan until just simmering, then slowly whisk it into the egg mixture.
6
Pour everything back into the saucepan and cook over medium heat, whisking constantly until it thickens into a heavy custard.
7
Dissolve the gelatine in the cold water, then stir it into the warm custard along with the vanilla.
8
Cover the surface with plastic wrap and chill until it is cool but not set.
9
Whip the remaining heavy cream until soft peaks form and gently fold it into the chilled custard.
10
Assemble by layering the custard between the pastry sheets, pressing down lightly, then refrigerate for at least 4 hours before slicing into bars.

💡 Tips

Store your assembled Mille Feuille in the refrigerator in an airtight container for up to two days. For the best texture, serve it slightly chilled but not ice cold, as this allows the custard to melt in your mouth.

#dessert #french #baking #vegetarian

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