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Mille Feuille

Use your choice of jam in this recipe. Assemble pastry as close to serving time as possible. This recipe is not suitable to freeze or microwave.

Image of Mille Feuille

375g packet puff pastry
cup jam
300ml carton thickened cream


3 cups icing sugar
3 tablespoons milk
1 tablespoon lemon juice


cup icing sugar
1 tablespoon cocoa
1 tablespoon milk


1. Thaw pastry to room temperature. Divide pastry in half crossways; roll out each half on lightly floured surface to about 23cm x 30cm rectangle. Place pastry sheets on oven trays, prick with fork. Bake in hot oven for about 5 minutes or until golden brown and crisp. Turn onto wire rack to cool.

2. Spread jam evenly over flat side of 1 pastry sheet. Whip cream until firm, spread evenly over jam. Place remaining pastry, puffed side over cream, press down lightly with hand.

3. Spread lemon icing quickly over pastry, while icing is soft, quickly pipe lines about 2cm apart of chocolate icing across lemon icing. Using a skewer draw lines at 2cm intervals in alternate directions to give feathered effect. When icing is set trim edges neatly with a serrated or electric knife.

Lemon Icing:- Combine sifted icing sugar, milk and lemon juice in top of double saucepan or bowl, stir constantly over simmering water until icing is thin and spreadable.

Chocolate Icing:- Combine sifted icing sugar and cocoa in a small bowl; gradually stir in milk, mix until smooth. Place into piping bag fitted with small plain piping tube.

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