Dainty yet showstopping, the phrase ‘mille-feuille’ literally translates as a ‘thousand leaves’ which refers to the layers of delicate pastry that make up the dessert. These are  sandwiched together with a creme diplomat filling and fresh fruit, such as raspberries, or jam. Here’s how to construct a mille-feuille worthy of a French patisserie-shop window. 

Puff pastry is usually used to make mille-feuille. This is rolled out into a large, thin rectangle which is placed on a baking tray and chilled. In order to get a light but flat piece of pastry this is sometimes pricked and then topped with baking paper and another baking tray in order to weigh the pastry down and stop it from rising too much. Once baked until lightly golden the pastry is cut into several equal rectangles. 

This traditional filling for mille-feuille is a mix of equal parts creme patisserie and heavy whipped cream, often flavoured with vanilla. Try Adam Byatt’s version of creme diplomat which he pairs with strawberries and macadamias in his mille-feuille. 

However, if you want to make a easy version of the dessert, a simply flavoured whipped cream can just as easily be used to sandwich the layers together as with our recipe:

Your layered up mille-feuille will only turn soggy if it is left for too long, allowing the pastry to absorb the moisture from the cream and fruit. It is best therefore best to served your mille-feuille immediately, or it can also be chilled in the fridge for up to 2 hours and still retain its crispness. 

As discussed above, the light pastry in the dessert can go soft if left for longer than a few hours. However you can make the creme diplomat filling ahead of time, covering the bowl with a piece of baking paper so it touches the surface, in order to stop a skin from forming. Then wrap the bowl in clingfilm and chill for up to 3 days. You may need to beat it with a wooden spoon if it has firmed up too much in the chilling process before layering up your mille-feuille on the day.

There’s no limit to the fruit combinations and flavours you can use for a mille-fieulle, with classic pairings including strawberries and vanilla cream and raspberry and pistachio, or you can use exotic fruits and flavours such as mango and chilli, or even savoury spins. Take a look at our recipe collection to find your favourite.