French Mille-Feuille Layer Cake with Pastry Cream
A classic French dessert featuring crisp, flaky puff pastry layers sandwiched with silky vanilla pastry cream. This elegant cake is a showstopper for any occasion, offering a perfect balance of textures and flavors.
Ingredients
Ingredients
- 1 package frozen puff pastry sheets thawed according to package directions
- 2 cups whole milk divided
- 1/2 cup granulated sugar divided
- 4 large egg yolks beaten
- 1/4 cup cornstarch
- 2 tbsp unsalted butter cut into pieces
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1 cup heavy cream cold
- 2 tbsp powdered sugar for dusting
Notes
Storage: Cover and refrigerate the assembled cake for up to 2 days. The puff pastry may soften slightly over time. Make-Ahead Tip: Bake the puff pastry layers and make the pastry cream up to 1 day in advance; store separately and assemble just before serving. Variation: Add a thin layer of raspberry jam between the pastry cream and puff pastry for a fruity twist. Serving Suggestion: Serve chilled with fresh berries on the side for a beautiful presentation.