Honey Mille-Feuille
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
There's something magical about layers of crispy pastry and silky cream that makes any dessert feel fancy, and this honey mille feuille proves you don't need hours in the kitchen to impress. Using store bought puff pastry cuts your prep time dramatically, so you can spend less than an hour total from start to table. The star here is really the honey, which not only adds natural sweetness and floral notes but also brings wonderful antimicrobial properties to complement the rich pastry cream. This is the kind of elegant dessert that looks like you labored all day, when truthfully it's wonderfully simple to assemble.
Ella x
Ingredients
- 250all-purpose flour
- 115 gunsalted butter
- 6 gsalt
- 150 mlice-cold water
- 50 ghoney
- 400 gunsalted puff pastry
- 250 mlheavy cream
- 150 ggranulated sugar
- 4egg yolks
- 25 gunsalted butter, softened
- 50 mlunsweetened almond milk
- 1 mlvanilla extract
- 50 gpalm sugar
- 120 gunsalted almonds
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F).
Tip: Make sure to use a rack in the middle of the oven.
- 2
Roll out the puff pastry to a thickness of 3mm (1/8 inch) and cut into 8 equal rectangles.
Tip: Use a ruler to ensure the rectangles are uniform.
- 3
Line a baking sheet with parchment paper and arrange the pastry rectangles on it, leaving a 1cm (1/2 inch) gap between each rectangle.
Tip: This will help prevent the pastry from sticking.
- 4
Bake the pastry for 15-20 minutes, or until golden brown.
Tip: Rotate the baking sheet halfway through the baking time.
- 5
While the pastry is baking, prepare the pastry cream by combining the heavy cream, granulated sugar, and vanilla extract in a saucepan.
Tip: Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
- 6
In a small bowl, whisk together the egg yolks and a pinch of salt. Gradually add the hot cream mixture to the egg yolks, whisking constantly.
Tip: This will temper the egg yolks and prevent them from scrambling.
- 7
Return the saucepan to the heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
Tip: This should take about 5-7 minutes.
- 8
Remove the pastry cream from the heat and stir in the softened butter and unsweetened almond milk until fully incorporated.
Tip: This will give the pastry cream a smooth and creamy texture.
- 9
Allow the pastry cream to cool to room temperature before using.
Tip: This will help prevent the cream from curdling when combined with the honey.
- 10
To assemble the mille-feuille, spread a layer of pastry cream on each pastry rectangle.
Tip: Leave a 1cm (1/2 inch) border around the edges of each rectangle.
- 11
Drizzle a layer of honey over the pastry cream.
Tip: Use a high-quality raw honey for the best flavor.
- 12
Top with another pastry rectangle and repeat the process until all the ingredients have been used.
Tip: Finish with a layer of honey on top.
- 13
Refrigerate the mille-feuille for at least 30 minutes to allow the flavors to meld together.
Tip: This will help the pastry cream set and the honey to absorb fully.
- 14
Slice the mille-feuille into thick slices and serve.
Tip: Garnish with unsalted almonds and palm sugar, if desired.
Recipe Variations
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