Make This Unusual Mille-Feuille With Three Ingredients.
Harvesting cheap packaged ingredients to create something high-end is a way of life. When it comes to desserts, it’s a lifestyle that I fully embrace. For example, imitate an exquisite French dessert from Snack Pack. Is this “authentic”? Well, let’s call it my present.
Making puff pastry from scratch is a noble task, but also labor-intensive. On a day like today, Valentine’s Day, preparing a beautiful dessert in a reasonable amount of time may be more important than being noble. Here’s an easy and cheap way to make a stunning mille-feuille that looks fashionable and expensive. (Will this dessert reflect that your love is easy and cheap? I don’t know, but it means you’re smart.)
Three ingredients
Mille-feuille, also called Napoleon or in some parts vanilla slice, consists of puff pastry sandwiched with a cream puff and filling. The filling can be fondant icing with feathers or a decorative layer of powdered sugar. The dessert is a delicate textured combination of puff pastry and creamy vanilla filling that melts in your mouth.
As I said before, making puff pastry is hard work. The classic version is puff pastry, that is, the layers of dough are thoroughly coated with fat. Even the “quick puff” has a special technique for rolling out the dough, and it is easy to ruin it. The pastry cream is essentially vanilla pudding, but the egg yolks require careful cooking to ensure they remain smooth and not lumpy.
Luckily, the grocery store supports us. Instead of making puff pastry, go to the freezer section of the grocery store and grab a box. If you can find a brand made with butter rather than oil or shortening, so much the better for taste. Walk past the pudding section and grab a selection of vanilla snacks. Let’s keep the filling simple. On your way to the checkout, grab a box of powdered sugar. You’re about to challenge the nearest French bakery.
How to make the simplest mille-feuille
1. Bake puff pastry.
Thaw puff pastry according to package instructions. You will need two baking sheets; one must be able to nest within the other. Line a larger bottom baking sheet with parchment paper and place the defrosted puff pastry on it. Prick the puff pastry with a fork and place another sheet of parchment paper on top. Place this in the freezer for about 15 minutes and preheat the oven to 400°F.
Once the oven is ready and the puff pastry has cooled, place a second baking sheet on top of the parchment-lined puff pastry. Thus, you should have a puff pastry “sandwich” from one baking sheet, parchment, dough, parchment and another baking sheet. The purpose of pinching the dough with a fork and the second baking sheet from above is to weigh down the puff pastry and help it maintain its flat shape. Unweighted puff pastry will puff up so sharply and unevenly that it will not produce even layers. I’m doubled over on the “weights” of the baking sheet because I’m both light.
Bake for 15 minutes and rotate pans. Bake for another 10 minutes, then remove the top pan and parchment to check everything is ok. The puff pastry should harden and dry. The edges will take on some color. If the center is very light, bake for another three to five minutes. Remove the tray and replace the top parchment paper and the second sheet tray. This will help keep the shape flat. Let it cool completely for about 20 minutes.
2. Fill and assemble the mille-feuille.
Place the cooled sheet of puff pastry on a cutting board and carefully trim the edges to expose the puff layers. This is also a chance to smooth out any weird edges. Then cut the sheet into thirds widthwise. Be patient: the dough will be strong but fragile.
Remove the vanilla pudding from the bags and divide it evenly between two slices. I used three packets of pudding divided into two slices. Don’t make too much or the filling may leak out, and you also want a balanced piece of puff pastry and pudding.
Place one of the layers on top of the other. Press lightly to ensure good contact. Place the last piece of dough on top and press down again. Leave the baked goods in the refrigerator as is until you are ready to serve them. While you shouldn’t prepare this dessert the day before, it can be left in the refrigerator for a few hours before you’re ready to cut into it. This will help it set, but leaving it in the refrigerator too long will cause the dough to become soft.
Note on cutting and assembling: If you want to arrange the pudding nicely, you can first cut the dough into individual rectangular portions. Then layer the pudding using a piping bag and stack them. This means you won’t have to mess around with slicing later and possibly ruin the squeezed out filling.
3. Slice and serve.
Using a serrated knife, cut the mille feuille widthwise into individual portions. Be patient when cutting with a sawing motion. I like to grab the layers with my non-dominant hand to keep them from shrinking. If the pudding comes out, simply run your finger along the edge until it is flush with the batter. You’ll probably end up with four or five slices. Before serving, sprinkle the top generously with powdered sugar. Garnish your dessert with fresh fruit, whipped cream, or just plain.
Cheap and easy mille-feuille recipe
Ingredients:
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1 sheet store-bought puff pastry, thawed
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2 or 3 packages vanilla pudding
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Powdered sugar for decoration
1. Line a larger baking sheet with parchment paper and place the defrosted puff pastry on it. Carefully prick the puff pastry with a fork and place a second sheet of parchment paper on top. Chill it in the freezer for about 15 minutes while you preheat the oven to 400°F.
2. Place a second baking sheet “weighted” on top of the parchment-lined puff pastry and bake for 25 minutes, rotating the baking sheet after the first 15 minutes. Remove the top tray and parchment liner. Leave them to cool. If the center is very pale, continue baking for another 3 to 5 minutes.
3. To chill the dough, replace the second parchment and liners to keep the dough flat. Cool completely.
4. Using a serrated knife, trim the outer edges of the puff pastry. Cut the dough into three equal rectangles. Spread vanilla pudding onto two of the three pieces. The layer is about a third of an inch thick. Fold one on top of the other and press gently to ensure good contact. Cover them with the last piece of dough and press gently again. Store it in the refrigerator for up to six hours until you are ready to serve.
When you’re ready to serve the mille-feuille, cut it into individual portions about two inches wide. Sprinkle with powdered sugar and serve. Store leftovers well wrapped in the refrigerator.