French Millefeuille ASMR Recipe #recipe #asmr

Ingredients
For the Puff Pastry Layers (Pâte Feuilletée):

1 lb (450 g) all-butter puff pastry, homemade or high-quality store-bought
A pinch of flour (for dusting)
2–3 tablespoons confectioners’ sugar (for caramelizing the top)
For the Pastry Cream (Crème Pâtissière):

2 cups (500 ml) whole milk
1 vanilla bean, split lengthwise (or 1 teaspoon pure vanilla extract)
4 large egg yolks
1/2 cup (100 g) granulated sugar
1/4 cup (30 g) cornstarch
1 tablespoon unsalted butter, softened
For the Icing (Fondant Glaze):

1 cup (120 g) confectioners’ sugar, sifted
1–2 tablespoons milk (adjust as needed for consistency)
1/2 teaspoon vanilla extract
For the Chocolate Decoration:

1–2 tablespoons cocoa powder or 1 oz (30 g) melted dark chocolate
Equipment
Rolling pin
Baking sheets (2–3)
Parchment paper or silicone baking mats
Pastry brushes
Offset spatula
Whisk
Medium saucepan
Stand mixer or hand mixer (optional but helpful)
Piping bag (optional)
Long, sharp knife
Step-by-Step Instructions
1. Prepare and Bake the Puff Pastry
Roll Out the Pastry:
On a lightly floured surface, roll out the puff pastry into a large rectangle about 1/8–1/4 inch (3–5 mm) thick. You want a fairly thin sheet to ensure even, crisp layers.

Trim and Cut:
Trim the edges to form a neat rectangle. Then, cut this large sheet into three equal rectangles. Each will form one layer of the mille-feuille. Ideally, you want them about 10 inches by 5 inches (25 cm by 13 cm), but the size can be adjusted based on personal preference.

Dock and Weigh Down:
Place each pastry rectangle on a parchment-lined baking sheet. Prick all over with a fork to prevent excessive puffing. To keep the pastry flat during baking, lay another sheet of parchment on top and a second baking sheet over that to weigh it down. This ensures an even, crisp layer.

Bake:
Preheat oven to 375°F (190°C). Bake the pastry, weighted down, for 15–20 minutes. Remove the top sheet and parchment, then bake another 5–10 minutes until the pastry is deep golden and crisp. Cool completely on wire racks.

Caramelize One Layer (Optional but Traditional):
Dust one of the pastry layers lightly with confectioners’ sugar and place under a broiler or use a kitchen torch until the sugar melts and caramelizes, forming a shiny, crackly top. Set aside. This will serve as the top layer.
2. Make the Pastry Cream (Crème Pâtissière)
Infuse the Milk:
In a medium saucepan, heat the milk and the split vanilla bean (scrape the seeds into the milk) over medium heat until it just begins to simmer. Remove from heat, cover, and let steep for 10–15 minutes. If using vanilla extract, you’ll add it later.

Whisk the Yolks and Sugar:
In a mixing bowl, whisk the egg yolks and sugar until pale and thick. Whisk in the cornstarch until fully combined.

Temper and Thicken:
Slowly pour half the warm milk into the egg mixture, whisking constantly. Then return this mixture to the saucepan with the remaining milk. Cook over medium heat, whisking steadily, until the mixture thickens and comes to a gentle boil. This should take a few minutes.

Finish the Cream:
Remove from heat and whisk in the butter. If using vanilla extract instead of a bean, add it now. Press a piece of plastic wrap directly on the surface to prevent a skin from forming and let it cool to room temperature. Then refrigerate until fully chilled.

Tip: For an even richer cream, you can fold in a small amount of softly whipped cream after the pastry cream has cooled.

3. Prepare the Icing
Make the White Fondant Glaze:
In a bowl, combine sifted confectioners’ sugar, vanilla, and enough milk to form a thick but spreadable icing. The consistency should be similar to thick pancake batter—adjust with more sugar or milk as needed.

Chocolate Decoration:
To create the signature pattern on top, reserve about 1–2 tablespoons of the icing in a separate small bowl and mix in cocoa powder or melted chocolate until well-combined and dark. You want this chocolate icing to have a similar consistency to the white icing.

4. Assemble the Mille-Feuille
Layering the Pastry and Cream:
Place one plain puff pastry rectangle on a serving board or platter. Spoon or pipe an even layer of chilled pastry cream on top. Aim for about 1/2 inch (1.3 cm) thickness. Top with the second pastry rectangle, pressing gently to secure. Spread another layer of pastry cream over the second layer of pastry.

Top Layer:
Place the caramelized pastry layer (the one dusted with confectioners’ sugar and caramelized) on top, caramelized side up. This will be your top crust.

5. Decorate the Top
Glaze the Top Layer:
Gently spread the white icing over the top pastry layer, using an offset spatula to create a smooth, even surface.

6. Final Chill and Serving
Chill to Set:
Refrigerate the assembled mille-feuille for at least 1–2 hours to allow the pastry cream to set and the layers to meld. This also makes it easier to cut neat slices.