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Millefoglie cake
Crispy Millefoglie

Italian Millefoglie (Thousand Layers Cake)

Author: Flavelo
Recipes Cakes and Desserts
The Italian cousin of Napoleon. Freshly baked, caramelized puff pastry meets diplomat cream.
🕒 Prep Time 45 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking Sheet
  • Whisk
  • Serrated Knife

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat 400°F (200°C). Cut pastry into 3 rectangles. Prick with fork.

Tip: Prevents uneven puffing.
2 ✓

Bake 15-20 mins. Dust with powdered sugar near end to caramelize.

Tip: Caramel acts as moisture barrier.
3 ✓

Custard: Whisk yolks, sugar, cornstarch. Temper with hot milk (infused with vanilla).

Tip: Don't scramble eggs.
4 ✓

Boil custard until thick.

Tip: Must bubble to activate starch.
5 ✓

Cover with plastic wrap, cool completely.

Tip: Prevents skin.
6 ✓

Whip heavy cream. Fold into cold custard.

Tip: Diplomat cream.
7 ✓

Assemble: Pastry, cream, pastry, cream, pastry. Dust top.

Tip: Use serrated knife to cut.

Recipe FAQ

Why is pastry soft?
Assembled too early. Do it right before serving.
Runny cream?
Not cooked enough (cornstarch needs boil) or folded warm.

Ingredients

  • 1.1 lb Puff Pastry (thawed)
  • 2 cups Whole Milk
  • 4 large Egg Yolks
  • 1/2 cup Granulated Sugar
  • 1/3 cup Cornstarch
  • 1 bean Vanilla Bean
  • 3/4 cup Heavy Cream (cold)
  • 2 tbsp Powdered Sugar