Description
Apple Mille Feuille with Vanilla Custard is an exquisite French dessert featuring five delicate layers of crisp puff pastry, sweet caramelized apples, and rich vanilla custard, dusted with powdered sugar for a beautiful finish. This elegant treat balances flaky textures with creamy and fruity flavors, perfect for special occasions or a refined everyday indulgence.
Ingredients
Scale
Puff Pastry
- 1 sheet puff pastry, thawed
Apple Filling
- 2 large apples, peeled, cored, and thinly sliced
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon unsalted butter
Vanilla Custard
- 1 ½ cups whole milk
- 4 large egg yolks
- â…“ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
Topping
- Powdered sugar for dusting
Instructions
- Prepare and bake puff pastry. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the puff pastry into 12 equal rectangles and place them on the sheet. Prick each piece with a fork to prevent excessive puffing. Cover with another sheet of parchment paper and place a second baking tray on top to keep the pastry flat. Bake for 12–15 minutes until the pastry is golden and crisp. Remove from the oven and allow to cool completely.
- Caramelize the apples. In a skillet, melt the butter over medium heat. Add the thinly sliced apples, 2 tablespoons sugar, and ground cinnamon. Sauté for 6–8 minutes until the apples soften and caramelize nicely. Remove from heat and let the apple mixture cool.
- Make the vanilla custard. In a saucepan, heat the whole milk over medium heat until it is just steaming but not boiling. Meanwhile, whisk together the egg yolks, ⅓ cup granulated sugar, and cornstarch in a bowl until smooth. Gradually pour the warm milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5–7 minutes). Remove from heat, stir in the vanilla extract, and let the custard cool slightly before refrigerating until chilled.
- Assemble the mille feuille. Place one piece of baked puff pastry on a serving plate. Spread a spoonful of vanilla custard over it, then add a few caramelized apple slices. Repeat layering to build up to 5 layers total, finishing with a puff pastry piece on top.
- Finish and serve. Dust the top layer with powdered sugar just prior to serving. For an optional touch, drizzle caramel sauce or add a dollop of whipped cream on top. Serve immediately.
Notes
- All components can be prepared in advance, refrigerated separately, and assembled just before serving to save time.
- For an elegant presentation, drizzle with caramel sauce or add a dollop of whipped cream on top.
