JB’s Classic French Mille Feuille

Name: JB’s Classic French Mille Feuille
Prep time: 45 min
Cook time: 25 min
Total time: 7 h
Yield: 8
Cuisine: French
Ingredients: 2 sheets of butter based puff pastry; 1/4 cup icing sugar; 3 large egg yolks; 1/2 cup white sugar; 3 tablespoons cornstarch; 1 1/4 cups full fat milk; 1 vanilla bean, split and scraped (or 1 tablespoon vanilla bean paste); 2 teaspoons powdered gelatine; 1 cup heavy cream (35% fat), divided

A truly authentic French Mille Feuille featuring buttery, crisp pastry layers and a rich, stable vanilla custard.

By Enzo81 Kitchen· French· October 17, 2026

enzo81.xyz

Prep

45 minutes

Cook

25 minutes

Total

7 hours

Serves

This is a real French Mille Feuille, made the proper way with thick, generous layers of custard rather than just a few little blobs sandwiched between the pastry. It is a showstopper of a dessert that proves you do not need fancy equipment or hard to find ingredients to make bakery quality treats at home.

While this recipe takes a little time to prepare, it is not difficult. The key is in the assembly and patience. You will need to clear a morning for the prep, and it is best to let it set for several hours or even overnight so that you can slice it into clean, beautiful bars.

Ingredients

2 sheets of butter based puff pastry
1/4 cup icing sugar
3 large egg yolks
1/2 cup white sugar
3 tablespoons cornstarch
1 1/4 cups full fat milk
1 vanilla bean, split and scraped (or 1 tablespoon vanilla bean paste)
2 teaspoons powdered gelatine
1 cup heavy cream (35% fat), divided

8Instructions

1
Preheat your oven to 200C. Roll out your puff pastry to fit a large baking tray and trim to size. Prick the pastry all over with a fork to prevent it from rising too much.
2
Place the pastry on a tray lined with parchment paper. Dust with icing sugar. Place a second sheet of parchment and another heavy baking tray on top to keep the pastry flat while it bakes. Bake for 20 to 25 minutes until deep golden brown.
3
For the custard, whisk egg yolks, sugar, and cornstarch in a bowl until smooth. Heat the milk and vanilla in a saucepan until just simmering.
4
Slowly pour the hot milk into the egg mixture while whisking constantly. Return everything to the saucepan and cook over medium heat, whisking until thick.
5
Bloom the gelatine in a tablespoon of water, then stir it into the hot custard until fully dissolved. Remove from heat, cover with plastic wrap touching the surface, and cool completely.
6
Whip the heavy cream to soft peaks. Fold the cream into the cooled custard gently until smooth.
7
To assemble, place one sheet of baked pastry on a board. Spread half the custard evenly over the top. Add the second layer of pastry, then the remaining custard, and top with the final pastry sheet.
8
Chill in the fridge for at least 6 hours, or overnight, before slicing into bars with a serrated knife.

Tips

Store any leftovers in an airtight container in the fridge for up to two days. Because of the crisp pastry, it is best enjoyed on the day it is assembled, but the custard remains lovely and firm if kept chilled. Use a sharp serrated knife and use a gentle sawing motion to get those clean, professional edges when cutting.

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