Paris
Mille-feuille
Crisp pastry layers and vanilla cream, with a feathered top. Messy to eat, worth the crumbs.
90 minTime
8 gProtein each
mildSpice
Make it your way
Grandma's wayThree layers of puff pastry, crème pâtissière and fondant icing.
The original516kcalsame
8 gproteinsame
1 gfibresame
90minutessame
Mille-feuille.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Make crème pâtissière: heat milk with vanilla, whisk yolks, sugar and cornflour, pour in the milk and cook, whisking, until thick and bubbling. Stir in butter and chill.
- 2Prick the pastry, bake between two trays at 200 C so it stays flat and crisp.
- 3Trim the pastry into three equal rectangles.
- 4Mix icing sugar with a little water into a thick glaze, spread on one rectangle, pipe chocolate lines and drag a skewer across to feather.
- 5Pipe cream onto the other two layers, stack and top with the glazed layer. Chill 30 minutes and slice with a serrated knife.
Serve it like this
Serve each slice on its side on a plate so the layers show. A dusting of icing sugar and coffee alongside.