Gâteau de pâte feuilletée garni de crême patissière.


French for « a thousand leaves, » this classic dessert is made with two large oblong pieces of crisp PUFF PASTRY spread with whipped cream, custard, jam or fruit puree. The pastries are stacked and topped with another pastry layer, which is generally dusted with confectioners’ sugar. A serrated knife is used to cut the dessert into individual servings. Savory mille-feuille can be filled with cheese and served as an appetizer.

© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.