French Vanilla Slices are called 'Mille-feuilles' and are made with puff pastry sandwiched together with jam, cream, or confectioners' custard. They can be dusted with confectioners' sugar or iced with a glaze icing. For coffee-flavored custard, omit the vanilla, and add strong coffee essence to taste just before use. For orange-flavored custard, infuse the zest of an orange in the milk.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, heat milk until small bubbles form. Drop in the vanilla pod, remove saucepan from heat, and set aside to cool until just warm. In a medium saucepan, stir together the flour, sugar, salt, and egg yolks. Beat for a moment, then gradually whisk in warm milk. Simmer over medium-low heat until the custard thickens, stirring constantly with a wooden spoon to prevent sticking. Transfer custard to a bowl, and allow to cool, stirring from time to time.

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  • Preheat oven to 400 degrees F (200 degrees C). Roll out the puff pastry into a single sheet about 1/2 inch thick; it should be the same size as a 17x14 inch baking sheet. Place the pastry onto the baking sheet, and prick all over with a fork.

  • Bake in preheated oven for 28 minutes. Remove from oven, and cool pastry on the baking sheet.

  • When the pastry has cooled completely, transfer it from the baking sheet to a hard surface, and cut lengthwise into three 4 to 5 inches wide strips. Spread one strip thickly with custard. Place a second strip directly over the first; spread the top evenly with jam. Cover with the third strip, and dust with confectioners' sugar. With a very sharp knife, cut into 8 rectangular portions.

Nutrition Facts

752.7 calories; 11.5 g protein; 88.4 g carbohydrates; 158.5 mg cholesterol; 266.5 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/07/2005
I saw another mille feuille online which calls for lesser plain flour I reduced the plain flour to 4 tbsp. I used only 2 sheets of frozen pastry and it took only 10-12mins to bake. My advise is to cut it into serving size before dusting the sugar. Overall it was presentable and taste yummy and worth a try. Read More
(24)

Most helpful critical review

Rating: 3 stars
01/12/2009
I have made similar to this recipe for years now but I precut the pastry before baking to a uniform size.This prevents breakage of pastry and the under-side is flatter which makes stacking easier.I also use less flour in the custard.Hope this helps others with assembling and presentation. Read More
(25)
9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/12/2009
I have made similar to this recipe for years now but I precut the pastry before baking to a uniform size.This prevents breakage of pastry and the under-side is flatter which makes stacking easier.I also use less flour in the custard.Hope this helps others with assembling and presentation. Read More
(25)
Rating: 4 stars
10/06/2005
I saw another mille feuille online which calls for lesser plain flour I reduced the plain flour to 4 tbsp. I used only 2 sheets of frozen pastry and it took only 10-12mins to bake. My advise is to cut it into serving size before dusting the sugar. Overall it was presentable and taste yummy and worth a try. Read More
(24)
Rating: 5 stars
03/24/2005
This is one of my favorite deserts. I am from Canada and a lot of my relatives make these when we go there. Good job! Read More
(14)
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Rating: 3 stars
09/04/2005
I thought the custard tasted of flour. It wasn't very nice. Next time I will use a different pastry custard recipe. Overall the dessert was OK. Read More
(10)
Rating: 4 stars
12/22/2006
okay so ihave made some changes.. i used 4 tbsp of flour. and i dip each baked pastry with meletd choc on the top. i used sliced strawberry instead of any other fruit used in the original recipe. turned out great..but a very bad looking dessert. all the pastry puffed and i cant put them in layers...the custard run down...... rally bad looking but taste good. Read More
(6)
Rating: 5 stars
04/11/2007
I really liked it i used heavy cream strawberrys kiwis and rasbarry jam for the heavy cream i beat it till it had a firm shape added some powderd suger that was the filling spread some jam and added straberris and kiwis my hubby like them. so did i Read More
(4)
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Rating: 5 stars
11/11/2011
Yummy! I didn't have a vanilla bean or castor sugar so I followed an already tried-and-true recipe for pastry cream from here: http://allrecipes.com/recipe/pastry-cream-2/detail.aspx which came out excellent. Followed the rest of this recipe and used raspberry preserves instead of apricot. Very good and my husband and friends loved it! Read More
(3)
Rating: 4 stars
05/07/2008
loved it! Read More
(2)
Rating: 4 stars
12/23/2016
I made a bit different version of this recipe. I used instant vanilla & pie pudding & strawberries. I drizzled it with a square of semi-sweet chocolate. Very good! Read More