DISH RESEARCH · Dessert
Mille-Feuille
Chef Philippe’s selected mille-feuille joins three sheets of prepared inverted puff pastry with its own vanilla mousseline cream, then adds marbled white fondant and crushed praline grains.
About Mille-Feuille
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Chef Philippe’s selected mille-feuille layers three sheets of inverted puff pastry with vanilla mousseline cream. White fondant, coffee-coloured lines and crushed praline grains finish the top and sides.
The prepared pastry rests chilled, then is rolled on a lightly floured surface and divided into three equal pieces. Each sheet is docked and baked between parchment and weighted trays before finishing its bake separately and cooling.
Vanilla milk heats while yolks, sugar and cream powder are mixed. The custard cooks with constant whisking, takes half the butter while hot and the rest after cooling, then is beaten smooth.
Two layers of mousseline cream join the three trimmed pastry sheets. White fondant is softened and loosened with a small amount of the separately listed base syrup; a little of the same fondant is coloured with coffee extract for the lines.
The white fondant spreads over the top, and alternating knife strokes pull the coffee lines into a marbled pattern. Crushed praline grains coat the sides, and the complete cake chills to firm before it is sliced.
Ingredients in Mille-Feuille
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Wheat flourbase
- Waterbase
- Cow Milkbase
- Creamfilling
- Sugarsweetener
- Eggbinder
- Saltseasoning
- Pastrybase
- Butterbase
- Cornstarchbinder
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.