A thousand leaves of creamy, crunchy, heavenly delight are what the Millefeuille is. It is a delectable dessert that is found in patisseries and upscale restaurants across the world. The name of the dessert translates into “thousand leaves” and this light and airy treat has just the right amount of sweetness.

While it has its complexities, there is nothing overwhelming about it; and interestingly, this is a dessert that’s rich and light all at once. In English-speaking countries it’s known as a Vanilla Slice or a Napoleon and you will find there are a number of variations of this dessert. Traditionally, it’s made from a number of thin layers of pastry interspersed with cream; and it can have an almond fondant or vanilla icing and cocoa topping.


Millefeuille – Learning a Little More About It

While there is no doubt about the fact that the Millefeuille is a very popular dessert, not much is known about its origins and background. There is some mention of this French dessert that dates way back to the 1600s in France. At that time, François Pierre de la Varenne, the influential cookbook writer made mention of it in one of his books. However, it was only a hundred years down the line that Marie-Antoine Carême (a pioneer of French haute cuisine pioneer and a highly applauded chef to the aristocracy) give it the tag of an “ancient recipe”.

At that point of time, this dessert was referred to as the gâteau de mille feuilles or the “cake of a 1000 leaves”. It used to also be called Napoleon due to its connections (that are slightly uncertain), to Naples-the Italian city. However, there is no solid proof of whether the Millefeuille was originally French or Italian and there is some reference which states that its layered design may be a lift from Szegedinertorte, the Hungarian caramelized dessert.


Paris is The Seat of the Millefeuille

If you ever visit Paris, you will find that the tearooms, boulangeries and restaurants serve delectable versions of this pastry. However, the traditional food places don’t get too creative with trying new variants and here you will find the layered puff pastry and cream lightly dusted with cocoa or vanilla icing. If you’ve never eaten this dessert before, we recommend you try this version before any other. Most Australian patisseries make the classic as well as other variants and it’s common to find different types of berries, fruit or chocolate flakes encased in the layers of pastry.

Some variations also have a hint of caramel in them and they are delicious as well. If you are able to find a creative and experimental patisserie in your locality, check whether they have a hazelnut or almond variant. The melt-in-the-mouth nutty cream nestled in between the feathery pastry sheets is no less than culinary heaven.


Unleash Your Creativity

If you are a budding baker and want to try your hand at making the Millefeuille, it’s a good idea to check a credible site online for a basic recipe. It goes without saying that this isn’t a dish you would be able to master without a certain amount of practice. We suggest you leave the experimentation for later and focus your energies on making the perfect traditional Millefeuille. Once you are satisfied with your creation, you can then unleash your creative streak and try using different berries, chocolate and nuts in the recipe.

At Ganache Patisserie you will find fantastic breads and delicious Millefeuille for everyday consumption as well as for special occasions. Come; explore our scrumptious world of goodies.

Thanks for reading,
Ganache Patisserie
(02) 9967 2882