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Mini Mille Feuilles

Serves: 8Category: Pastry Recipe course: DessertMachine: Cooking MachineTotal time (min.): 80 
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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 patisserie) and topped with chocolate and vanilla icing. Try making this mini version to serve with your afternoon tea.

Ingredients

Tools

Method

  1. Line a clean baking tray with parchment paper
  2. Attach the Creaming Beater
  3. Add egg yolk, caster sugar and plain flour to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Mix with splashguard fitted until combined - 30 sec, Speed 1
  6. Then add milk and vanilla extract to the Cooking Chef XL Bowl
  7. Mix with splashguard fitted until combined - 30 sec, Speed Min
  8. Cook with splashguard fitted until creamy - 7 min, 85°C, Speed Min
  9. Pour cream into medium bowl
  10. Cover with plastic wrap
  11. Chill in fridge until completely cool
  12. Pre-heat oven - 200°C
  13. Place puff pastry on a clean lightly floured surface
  14. Roll out until 2mm thick
  15. Cut into rectangles
  16. Transfer pastry to baking tray
  17. Pierce each dough piece all over with fork
  18. Cover with parchment paper
  19. Place another baking tray on top to prevent the pastry puffing too much
  20. Bake until golden brown - 15 min, 200°C
  21. Remove from oven and let cool
  22. Retrieve the cream from the fridge and remove the plastic wrap
  23. Transfer cream to piping bag
  24. Refrigerate in fridge until needed
  25. Add icing sugar and water to a clean small bowl
  26. Mix until combined then set aside
  27. Add dark chocolate to a clean heatproof bowl
  28. Microwave until melted while stirring occasionally
  29. Transfer chocolate to piping bag then set aside
  30. Place pastry on cutting board
  31. Add icing to pastry
  32. Pipe chocolate onto pastry
  33. Use a cocktail stick to drag lines in one direction, lengthways
  34. Drag lines in the opposite direction to create the feathered effect
  35. Repeat the same with the rest of pastry rectangles
  36. Let rest until set
  37. Take two of the plain pastry rectangles
  38. Retrieve the piping bag from the fridge
  39. Pipe some of the cream onto pastry
  40. Place another pastry rectangle on top
  41. Pipe another layer of crème patisserie on top
  42. Top with the iced layer of pastry
  43. Repeat the process to assemble the remaining slices
  44. Serve

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