Mini Mille-Feuille | TasteToronto
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Mini Mille-Feuille

30 mins Prep Time

1 hours 0 mins Cook Time

Ingredients

  • 1 cup whole milk

  • 2 egg yolks

  • 1/4 cup granulated sugar

  • 1/8 cup cornstarch

  • 1 tablespoon unsalted butter

  • Pinch of salt

  • 1/4 vanilla bean or 1/2 teaspoon vanilla paste

  • 1 cup fresh raspberries

  • 2/3 cup granulated sugar

  • 10 fresh mint leaves

  • 1 tablespoon lemon juice

  • 1 sheet puff pastry (store-bought or homemade)

  • 1 tablespoon icing sugar

Directions

Raspberry Mint Coulis

3 Steps

  • Step 1

    In a small saucepan, bring raspberries, sugar and mint leaves to boil over medium heat.

  • Step 2

    Reduce the heat to low and let it simmer for about 10 minutes or until sugar is dissolved and raspberries are soft.

  • Step 3

    Turn it off the heat. Pour into a bowl through a very fine sieve. Add the lemon juice and let it cool down.

Pastry Cream

5 Steps

  • Step 1

    Heat up the milk and vanilla in a medium saucepan over medium heat. Bring it to a simmer.

  • Step 2

    In a bowl, whisk sugar, cornstarch, salt and egg yolks together until colour turns light.

  • Step 3

    Add the hot milk to the yolk mixture very slowly and whisk at the same time. Do it very slowly or the yolks will scramble.

  • Step 4

    Pass the mixture through a sifter back to the saucepan. Keep whisking it over medium heat until it starts bubbling and thickens. Take it off the heat and whisk in the butter.

  • Step 5

    Cover the custard with plastic wrap, pressing the plastic directly against the surface of the custard to avoid a skin forming. Refrigerate for 1-2 hours or until completely cooled.

Mille-Feuille

7 Steps

  • Step 1

    Preheat the oven to 375°F and line a baking sheet with parchment paper.

  • Step 2

    Roll out the puff pastry into 1/4-inch thickness. Use a cookie cutter and cut 6 round shapes out of the dough.

  • Step 3

    Transfer the round dough into the prepared baking sheet. Cover the dough with another piece of parchment paper and place a baking sheet on top. This helps to weigh down the dough as it bakes.

  • Step 4

    Bake the dough for about 20 minutes or until slightly golden brown. Remove the top baking sheet and parchment paper and cook for another 5 to 6 minutes or until it reaches a deep golden brown colour.

  • Step 5

    To assemble the Mille-feuille, place one piece of puff pastry on a plate. Transfer the pastry cream to a piping bag with a round piping tip. Pipe the pastry cream on top and leave the middle empty.

  • Step 6

    Spoon the raspberry coulis in the middle and top with another puff pastry.

  • Step 7

    Top with icing sugar and enjoy!

Ingredients

  • 1 cup whole milk

  • 2 egg yolks

  • 1/4 cup granulated sugar

  • 1/8 cup cornstarch

  • 1 tablespoon unsalted butter

  • Pinch of salt

  • 1/4 vanilla bean or 1/2 teaspoon vanilla paste

  • 1 cup fresh raspberries

  • 2/3 cup granulated sugar

  • 10 fresh mint leaves

  • 1 tablespoon lemon juice

  • 1 sheet puff pastry (store-bought or homemade)

  • 1 tablespoon icing sugar

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Mille-feuille

Mini Mille-feuille