Mille-Feuilles

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1177
based on 11 ratings

The mille feuille, or "thousand sheets" in French, is a classic traditional French dessert composed of three layers of light as air puff pastry filled with creamy vanilla pastry cream (crème pâtissière) and topped with chocolate and vanilla icing. (The "hints and tips" images are for guidance only and may differ from this particular recipe).

recipe updated Nov 3, 2024

Ingredients

  • Egg yolk icon
    Egg yolk
    80 g
  • Puff pastry icon
    Puff pastry
    500 g
  • Icing sugar icon
    Icing sugar
    150 g
  • Dark chocolate icon
    Dark chocolate
    50 g
  • Caster sugar icon
    Caster sugar
    80 g
  • All purpose flour icon
    All purpose flour
    40 g
  • Milk icon
    Milk
    500 ml
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Water icon
    Water
    2 tablespoons

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Microwave
  • kCook icon Cooling rack
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Medium bowl
  • kCook icon Baking tray - large
  • kCook icon Lightly floured surface
  • kCook icon Piping bag
  • kCook icon Small bowl
  • kCook icon Heatproof bowl
  • kCook icon Piping bag
  • kCook icon Cutting board
  • kCook icon Cooling rack

Step preview

  1. Make a cardboard template measuring approx. 12cm x 4cm, this will be the template for the pastry layers
  2. Attach the Creaming Beater
  3. Add egg yolk, caster sugar and all purpose flour to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Mix with splashguard fitted - 30 sec, Speed 1
  6. Then add milk and vanilla extract to the Cooking Chef XL Bowl
  7. Mix with splashguard fitted - 30 sec, Speed 1
  8. Cook with splashguard fitted until thickened - 7 min, 85°C, Speed 1
  9. Pour content of Cooking Chef XL Bowl into medium bowl
  10. Cover with plastic wrap
  11. Chill in fridge until completely cool
  12. Pre-heat oven - 200°C
  13. Line a clean baking tray with parchment paper
  14. Place puff pastry on a clean lightly floured surface
  15. Roll out until 2mm thick
  16. Cut into rectangles
  17. Place pastry on baking tray
  18. Prick the pastry with a fork
  19. Cover with parchment paper
  20. Place another baking tray on top
  21. Bake until golden brown - 20 min, 200°C
  22. Remove from oven
  23. Let cool slightly
  24. Turn out onto cooling rack until completely cool
  25. Remove the chilled crème patisserie from the fridge and remove the plastic wrap
  26. Transfer cream to piping bag
  27. Refrigerate in fridge until needed
  28. Add icing sugar and water to a clean small bowl
  29. Mix until combined then set aside
  30. Add dark chocolate to a clean heatproof bowl
  31. Microwave in microwave until melted
  32. Transfer chocolate to piping bag then set aside
  33. Transfer pastry to cutting board
  34. Spread pastry with icing
  35. Pipe chocolate onto pastry
  36. Use the tip of a knife or a cocktail stick to drag lines in one direction, lengthways
  37. Drag lines in the opposite direction to create the feathered effect
  38. Transfer pastry to cooling rack
  39. Leave until set - 10 min
  40. Take two of the pastry rectangles
  41. Retrieve the piping bag from the fridge
  42. Pipe some of the cream onto pastry
  43. Place another pastry on top
  44. Pipe another layer of the cream
  45. Finish with the iced pastry layer
  46. Repeat the process to assemble the remaining slices
  47. Serve
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