Growing up with eight siblings it was especially exciting when we had a chance to spend one-on-one time with one of our parents, haha! But I have great memories of visiting a little shopping plaza with my mom from time to time, and she would always let me choose one pastry to buy from this yummy pastry shop there. We would sit in the tiny dining area with our boxed treats and devour them together. I always chose the same thing: the Mille-feuille. Honestly, to this day I still consider it my all-time fave dessert. I have a very simple recipe here that I am sharing today, and soon I will post another variation with a different crust. This recipe is made with frozen puff pastry, and I can guarantee this cake will be a hit with everyone! If you are ever short on time and need a wow! cake, this is the one. It needs some refrigerator time to set nicely, but the preparation is easy-peasy! Please do yourself a favor and make this ASAP, and let me know how it goes! 😉 Enjoy!
Mille-Feuille
Ingredients
- 3 sheets puff pastry, thawed
- 3 boxes vanilla pudding mix
- 3 cups milk
- 3 cups heavy whipping cream
- 2 cups powdered sugar
- 3 Tbsp milk + 1 tsp lemon juice
- 2 Tbsp cocoa powder
Directions
- Preheat oven to 400 degrees. Place puff pastry on baking sheets and bake for 15 minutes or until light golden brown. Remove from oven and let cool.
- In medium bowl, mix the pudding mix and milk together until thickened. Chill in refrigerator.
- In stand mixer with whisk attachment, beat the heavy cream on high speed until fluffy, approximately 5 minutes.
- Place a sheet of puff pastry on a serving tray and spread the pudding mix over it in a thick layer. Next, place another sheet of pastry on top of the pudding layer and then dallop the whipped cream over top, spreading it so the layering is consistent. Place the final layer of puff pastry on the top of the cake gently. Place cake in fridge to sit for 15 minutes while you prepare the glaze.
- In medium bowl, add icing sugar and milk, mixing well. Add lemon juice. If glaze is too thick, add more milk. If it is runny, add a little more powdered sugar. Set aside a couple tablespoons of glaze in separate, small bowl and add a tablespoon of cocoa powder. Place cocoa icing in a small ziplock bag to use later.
- Spread the white glaze over the entire top layer of cake, gently spreading with spatula or knife. Place back into fridge so glaze can set before piping the cocoa on top.
- Cut small hole in edge of piping bag and decorate cake by drawing straight lines on the frosting, then run a knife in the opposite direction to form a marbled pattern.
- Chill in fridge about six hours and then serve!