Mille-Feuille with Vanilla Cream
Three crisp layers of puff pastry with thick vanilla custard cream and a feathered icing top.
- Time2 hr
- LevelHard
- Costabout £1.08 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). Lay each pastry sheet on a baking tray lined with paper. Cover with another sheet of paper and a second tray on top to keep it flat. Bake for 30 minutes, remove the top tray and paper, and bake 5 minutes more until deep golden. Cool on a rack.
35 min - 2
Heat the milk and vanilla in a pan until steaming. Whisk the yolks, caster sugar and cornflour in a bowl until smooth.
- 3
Pour the hot milk over the yolk mix, whisking, then return it all to the pan. Stir over a medium heat for 3 to 4 minutes until thick and bubbling. Beat in the butter.
4 min - 4
Spoon the custard into a bowl, press cling film onto the surface and chill for 1 hour.
60 min - 5
Whip the cream to soft peaks and fold it through the chilled custard.
- 6
Trim the pastry sheets into 18 even rectangles, saving the neatest 6 for tops. Stir 2 to 3 tbsp water into the icing sugar to make a thick icing and spread over the 6 tops.
- 7
Pipe 3 thin lines of melted chocolate across each iced top and drag a skewer through them to feather it.
- 8
Sandwich the custard between the layers, starting with two plain pieces and finishing with an iced top, and chill for 20 minutes before cutting with a serrated knife.
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.
