Mille Feuille | How to make Mille Feuille

By Sujata Limbu  |  24th Sep 2015  |  
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  • Mille Feuille, How to make Mille Feuille
Mille Feuilleby Sujata Limbu
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Video for key ingredients

  • Homemade Short Crust Pastry

About Mille Feuille Recipe

This beautiful french pastry is a visually appealing treat that has a mix of textures and a wonderful flavour.

Mille Feuille, a succulent delicacy which is famous all over the world. Mille Feuille is one dish which makes its accompaniments tastier. With the overflow of flavours, Mille Feuille has always been everyone's favourite. This recipe by Sujata Limbu is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Mille Feuille, just the perfect situation when you realise that you need to know how to make the perfect Mille Feuille. So, at that time you can try out this delicious recipe by Sujata Limbu. The recipe of Mille Feuilleis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Mille Feuille is 20 minute. This recipe of Mille Feuille is perfect to serve 2. Mille Feuille is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

Mille Feuille

Ingredients to make Mille Feuille

  • 5 Wonton Sheets 4x4 squares"
  • 1 tablespoon Melted butter
  • Icing sugar for dusting
  • Pastry cream ingredients:
  • 300 ml milk
  • 1 teaspoon vanilla essence
  • 3 large egg yolks
  • 50 grams granulated white sugar
  • 20 grams flour
  • 20 grams cornflour
  • 1 tbsp Baileys Irish cream (optional)

How to make Mille Feuille

  1. Line a baking sheet with butter paper, separate the wonton sheet gently.
  2. Place individual sheets on the paper, brush lightly with melted butter, dust a bit of icing sugar and bake at 200 degree Celsius for 2-3 minutes or till very light brown. Remove (gently) and cool on a rack.
  3. Mix the sugar and egg yolks together in a glass bowl. Sift the flour and cornflour together and add to the egg mixture, use a whisk till it’s a smooth paste.
  4. Bring the milk to a boil in a pan, remove as it is about to boil and add to the egg mix, keep whisking to cool it and to make sure it doesn’t curdle, if it does, then strain the whole custard once you have blended the milk with the eggs mix
  5. Add the vanilla essence and pour the custard into another pan and cook over low heat till it comes to a boil, keep whisking constantly till it thickens.
  6. Remove from the fire and blend in the Bailey’s if you plan to use any.
  7. To assemble, place a baked wonton sheet on the serving plate, top lightly with the pastry cream, use a frosting spatula or the side of a wide knife to spread it.
  8. Layer the second wonton sheet in your hand and place over the base, do this with four layers, sprinkle icing sugar over the top layer.
  9. Top with a dollop of more pastry cream, dot with whole cherries and serve.

My Tip:

You can do this with Nutella as well

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