Mille-Feuille (Vanilla Custard Slice)
Crisp, caramelised puff pastry layered with vanilla crème pâtissière and finished with a feathered white icing.
- Time1 hr 30 plus chilling
- LevelHard
- Costabout £1.13 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Unroll the pastry onto two lined trays, prick all over with a fork and cover each with baking paper and another tray to keep it flat.
- 2
Bake for 20 minutes, remove the top trays and paper, and bake for 5 more minutes until deep golden. Cool on a rack.
25 min - 3
For the custard, whisk the yolks, sugar and cornflour. Heat the milk until steaming, whisk into the yolks, return to the pan and stir over a medium heat until very thick, 3 to 4 minutes.
4 min - 4
Off the heat, beat in the vanilla and butter. Cover with cling film touching the surface and chill until cold, about 1 hour.
60 min - 5
Whip the cream to stiff peaks and fold it into the cold custard until smooth.
- 6
Trim the pastry into 18 even rectangles, about 4 x 10 cm. Mix the icing sugar with the water to a thick, pourable icing. Ice 6 rectangles, pipe on thin lines of melted chocolate and drag a cocktail stick across to feather them.
- 7
Pipe custard onto 6 plain rectangles, top each with a second rectangle, more custard, then an iced one. Chill for 30 minutes and serve the same day.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
