The express mille-feuilles by Jean François Piège

Mille Feuille Laurentfau

When a great chef gives us a fast and fab version of French pastry’s great classic, we start baking!

For 10 persons

For the pâte feuilletée

Spread the dough 1mm thick. Create three strips of 30 cm by 10 and cook for about 30 to 35 minutes at 160 °.

When you take it out of the over, sprinkle with glazed sugar before baking 2 to 3 minutes at 230°, for caramelization.

For the light vanilla cream

Beat 430g of cold whole liquid cream into chantilly with an electric beater.

Whiten the yolks with the sugar and the custard powder. Grate the vanilla pods in the milk and bring to a boil. Make a crème pâtissière vanilla cream with the mix.

Add the end of the cooking time, add the butter, the gelatin previously moisturized and drained. Cool down the vanilla cream by delicately mixing your Chantilly cream for a nice uniform texture. Place in the icebox 2 to 3 hours before use.


Place the strips of layering one by one lengthwise.

Spread the vanilla cream on the two strips of pâte feuilletée with a stencil (or a spoon). Overlap and add the third strips of pâte feuilletée.

Set the - in the icebox before serving fresh (so that the layering does not droop). Cut at the last moment.


Also discover the sugar brioche by Cyriol Lignac.

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500g of pâte feuilletée flaky pastry dough with butter bought from a real boulanger-pâtissier bakery

Light vanilla cream

600g of milk

150g of granulated sugar

6 egg yolks

55g of custard powder to buy

in a specialized shop

30g of butter

5 pieces of gold gelatin (in supermarkets)

4 vanilla pods

430g of whole liquid cream

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