Vegan mille feuille recipe (Dutch pastry) - Vega Recepten (2024)

FAQs

How many layers does mille-feuille have? ›

A traditional mille-feuille will consist of three layers of puff pastry alternated with two layers of pastry cream. Icing sugar will be dusted over the top, along with cocoa powder, pastry crumbs, and sometimes crushed nuts. Another version of mille-feuille is glazed with chocolate and vanilla icing or fondant.

Composition. Traditionally, a mille-feuille is made up of three layers of puff pastry and two layers of crème pâtissière. The top layer is coated with a sprinkling of powdered sugar. In later variations, the top is glazed with icing, in alternating white (icing) and brown (chocolate) strips, and then combed.

A vanilla slice is usually a very thick slab of custard sandwiched between two thin puff sheets. A mille feuille is more decorative, could have multiple custard (or diplomat cream) layers and looks very sophisticated. It is one of the simplest things you can make with a puff sheet, yet looks so elegant!

A French classic with our little L'Opéra twist – a delicate puff pastry layered with whipped crème patissière and a smooth salted caramel topping. This product contains Egg.

Meaning of millefeuille in English

a dish of thin layers of pastry with a sweet or savoury (= not sweet) filling between each layer: For dessert, I had a lovely raspberry millefeuille.

The Mille-Feuille is a cake that ranks among the great staples of French patisserie. And it's a long-standing tradition! Its origins date back to 1651, no less. The creation is attributed to François Pierre de la Varenne, a chef from Dijon.

The History of Mille-Feuille

In 1651, chef François Pierre de la Varenne published the mille-feuille recipe in Le Cuisinier François. This was one of the earliest French cookbooks, and also included early recipes for the use of roux and béchamel sauce. It was later perfected by Antonin Carême.

Mille-Feuille means “a thousand leaves.” This French dessert is a delicate tower of crisp puff pasty and luscious pastry cream.

Plate each mille-feuille and serve with a fork, or you can eat it handheld. The longer the assembled pastries sit in the refrigerator, the more solid they'll become.

However, it is believed to have originated in France during the 18th century. One popular theory is that the Mille-Feuilles was inspired by a traditional Italian pastry known as "mille foglie" (thousand layers), which consists of layers of puff pastry filled with cream or custard.

What's the difference between mille-feuille and millefoglie? ›

Millefoglie – a thousand leaves – is better known in Australia perhaps by its French name, Millefeuille. As you can see in the photo, a Millefoglie is a magnificent and very fancy looking cake (a grand- finale- dessert), made with layers (or leaves) of thin and airy, flaky pastry.

2) Well this isn't really a tip, but a fact of life: mille-feuille is hard to cut through. I would say the best way to do it is to freeze it for about an hour, then slice it with a very sharp knife.

A typical Puff Pastry can have a ranges of between 500 - 700 layers depending on the total of folds involved. You can fold the dough in a number of different ways and the two most common ways are called the " Single Fold / Letter Fold" and "Double Fold/ Book Fold".

Chef Julia Child recommends 73 layers for regular pâte feuilletée and 729 (i.e. 36) layers for pâte feuilletée fine (in Volume II of her Mastering the Art of French Cooking textbook). Commercially made puff pastry is available in grocery stores. Common types of fat used include butter, vegetable shortenings, and lard.

The three-fold method gives two layers of fat after the first half turn. Each subsequent turn triples the total number of fat layers. However, there is always one more layer of dough than fat. The formula for the number of dough layers is 2(3n-1)+ 1 where n is the number of half-turns.

You'll find that most layer cakes have anywhere between 2-6 layers. These layers can also be sliced in half (called “torting”, see below) to create thinner layers, which are filled and frosted.