Puff pastry mille-feuille

Puff pastry mille-feuille

Jeffrey Cagnes
Difficulty Icon
Advanced
Recipe Time Icon
1h00
7
Videos
A mille-feuille made with quick puff pastry that’s both crisp and melt-in-the-mouth, filled with a diplomat cream infused with caramelized pastry trimmings, and finished with a classic Napoleon glaze.A creation filmed by the de Buyer team as part of an exclusive partnership.
Puff pastry mille-feuille
Completion time
Preparation
1h00
Baking
1h40
Resting
11h30
Techniques taught
  • Preparing a base dough
  • Make a quick puff pastry
  • Roll the dough with a sheeter
  • Giving a double fold
  • Giving a single fold
  • Roll the dough with a sheeter
  • Bake puff pastry
  • Cutting puff pastry
  • Bake puff pastry trimmings
  • Infuse puff pastry trimmings into a cream
  • Making a pastry cream
  • Scraping a vanilla pod
  • Blend with an immersion blender
  • Cutting puff pastry
  • Use a template
  • Prepare a fondant
  • Make a fondant glaze for mille-feuille
  • Making a glaze
  • Filling a piping cornet
  • Using a piping cornet
  • Fill a piping bag
  • Assemble a mille-feuille
  • Piping with a tip
  • Making diplomat cream
  • Decorating using a piping bag
Discover the first step of this course for free

Step 1 : Kneading the détrempe

Jeffrey Cagnes
Jeffrey Cagnes
Pastry Chef | Jeffrey Cagnes, Paris
Pastry Chef | Jeffrey Cagnes, Paris

Step 2 : Laminating the quick puff pastry

Step 3 : Rolling out, cutting, and baking the puff pastry

Step 4 : Puff pastry pastry cream for the diplomat cream

Step 5 : Cutting the puff pastry strips

Step 6 : Napoleon glaze

Step 7 : Assembling the diplomat cream and the mille-feuille

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