A stunning French dessert featuring layers of buttery puff pastry alternated with silky passion fruit pastry cream infused with vanilla. The assembled mille feuille is topped with elegant white and passion fruit glazes. While impressive to look at, the components are surprisingly easy to prepare and can be made ahead for convenient assembly before serving.
butter puff pastrystore-bought, for 12×16 inch rectangle~1 sheetest.
powdered sugar
1 cup
milk (for icing)approximately 1 tbsp plus 1 tsp, adjustable1 tbsp
pink food coloringoptional, use only one dropa pinch
Steps
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1
Whisk granulated sugar and cornstarch together in a medium bowl to break up any lumps. Add six egg yolks, vanilla extract, and the seeds and juice from two passion fruits. Whisk until smooth and well combined.
2
Heat 2 cups of whole milk in a medium pot over medium-high heat until it just reaches a boil. Remove from heat immediately.
3
Slowly ladle about half a cup of the hot milk into the egg yolk mixture while whisking vigorously to temper it and prevent scrambling. Then whisk in the remaining hot milk in a thin stream, whisking constantly.
4
Pour the mixture back into the pot and place over medium heat. Whisk constantly with a narrow whisk, working from the edges toward the center and back, ensuring you reach all corners of the pot. Keep vigilant as it thickens and darkens to prevent scorching.
5
Remove from heat and whisk in 1 tablespoon of cold unsalted butter until incorporated. The butter enriches the custard and creates a silkier mouthfeel.
6
Pass the hot custard through a fine-mesh strainer to remove any cooked egg pieces and any solids, leaving only the smooth cream.
7
Cover the pastry cream directly with plastic wrap or parchment paper to prevent a skin from forming on the surface. Refrigerate for at least 3 hours or overnight.
8
Place thawed puff pastry on a lightly floured surface and roll out to about 1/16 inch thickness. Trim edges with a pizza cutter to form a 12×16 inch rectangle.
9
Place the rolled pastry on a parchment-lined baking sheet. Cover with another parchment sheet and top with a second heavy baking sheet to weigh it down. This prevents excessive puffing during baking.
10
Bake in a 400°F oven for 25 to 30 minutes, rotating the pans halfway through. Bake until golden brown.
11
Transfer the baked pastry to a wire rack to cool completely. Once cooled, trim the edges with a sharp knife and cut into six equal strips.
12
Make the white icing: Whisk together 1/2 cup powdered sugar and about 1 tablespoon plus 1 teaspoon milk in a bowl until it reaches a thick but drizzleable consistency.
13
Make the passion fruit icing: In another bowl, whisk together 1/2 cup powdered sugar with several teaspoons of fresh passion fruit juice scraped from a cut fruit. Optionally add a single drop of pink food coloring to enhance the hue.
14
Pipe white icing onto the pastry cream tops, smoothing into an even layer. Using a pastry bag with passion fruit icing, create parallel stripes. Drag a skewer back and forth through the stripes to create a decorative feather pattern. Set aside to dry.
15
Remove the chilled passion fruit pastry cream from the refrigerator. If it has set into a gel-like consistency, whip it with an electric mixer or by hand until light, fluffy, and silky again. Transfer to a piping bag fitted with a large round tip.
16
Assemble the mille feuille: Place a pastry strip as the base. Pipe four dollops of pastry cream on top (two on each side). Gently place the middle pastry layer on top. Pipe four more dollops, then carefully set the decorated top layer in place.
17
Repeat the assembly process with the remaining pastry strips until all six mille feuille are assembled. Chill briefly before serving. The pastry should be crispy, the cream silky and luxurious, with a bright, delightful passion fruit flavor throughout.
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