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Le Chaudron recipe
Mille-feuille vanille
Vanilla mille-feuille (Napoleon)
⏱ 120 minServes 8Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
3sheets of all-butter puff pastry
500 ml (2 cups)whole milk
150 g (5 oz)superfine sugar
5egg yolks
50 g (2 oz)cornstarch
2 clovesMadagascar vanilla
200 g (7 oz)softened unsalted butter- 100 g (3½ oz)powdered sugar
50 g (2 oz)dark chocolate
- 3 sheets of all-butter puff pastry
- 500 ml (2 cups) whole milk
- 150 g (5 oz) superfine sugar
- 5 egg yolks
- 50 g (2 oz) cornstarch
- 2 cloves Madagascar vanilla
- 200 g (7 oz) softened unsalted butter
- 100 g (3½ oz) powdered sugar
- 50 g (2 oz) dark chocolate
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Roll each sheet of puff pastry very thin into a 30 x 20 cm (12 x 8 in) rectangle and prick all over with a fork.Making it from scratch? See the puff pastry — ≈ 45 min
- Bake between two parchment-lined baking sheets, weighted so they stay flat, for 25 minutes at 200°C (400°F).
- Make the vanilla pastry cream: infuse the milk with the vanilla seeds, then cook with the yolk, sugar and cornstarch mixture.
- Press plastic wrap onto the surface and chill 2 hours until completely cold.
- Whisk the cold pastry cream until loose, then whisk in the softened butter piece by piece for a mousseline cream.
- Trim the cooled pastry sheets to identical size with a ruler and serrated knife for 3 perfect rectangles.
- Assemble by alternating pastry and mousseline cream, then glaze the top with powdered sugar icing and feather it with melted chocolate.
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