French Mille-feuille | beeskin Recipes

French Mille-feuille

Mastering French Pastry hasn’t been so easy. Our Mille-feuille recipe is the “WOW” dish to bring to your next party


Pastry Cream

  • 473mL whole (vegan) milk
  • 1/2 vanilla bean split lengthwise
  • 6 egg yolks
  • 135g sugar
  • 37g cornstarch
  • 15g unsalted butter, cold


  • 1 package frozen store-bought puff pastry


  • 400g powdered sugar
  • 2 tsp vanilla extract
  • 240mL milk
  • 35g cocoa powder

Whipped Cream

  • 120mL whipping cream
  • 3 tbsp powdered sugar


Mix Sugar, Eggs and cornstarch together while you heat the Milk and Vanilla

Temper the mixture using a little bit of the warm milk then add all back on the heat and keep stirring until it thickens

Add in the butter and let it cool to room temperature, then put it in the fridge for at least 2 hours, covered with your beeskin S

Your Puff Pastry keeps fresh in beeskin XL or beeskin Roll for days, Take it out and cut it into the desired Mille-feuille shape. We went for 10×4 cm rectangles

Make tiny holes in the pastry to prevent it from puffing too much. Put them in a preheated oven at 200° C for 10 minutes or until golden brown.

Pipe your filling onto the Pastry (we also added a layer of apricot jam in-between 😋) and stack 3 layers on each other and decorate the top layer with the sugar icing

Enjoy it with your favourite cup of tea or coffee. Store the leftovers in beeskin L