It is the eve of the holiday season, and the perfect time to try your hands at some classical pastry. The holidays tend to get everyone enthusiastic and eager to try making some Christmas goodies but it can be extremely challenging to master the millefeuille pastry.


About MilleFeuille Pastry

MilleFeuille, the meaning of which translates into- “a thousand leaves,” is pastry made of three layers of puff pastry (pâte feuilletée) and two interspersed layers of crème diplomate or pastry cream. The pâte feuilletée is a creation of dough and butter layers that are rolled without allowing the butter to melt.

The dough is then completely folded over itself several times until you end up having 729 paper-thin layers of this wonderful dough-encased butter. While the dough bakes, the steam and butter result in expansion. Ultimately, what you have the most amazingly fluffy, three-tiered layered pasty with 2,187 layers. Therefore, millefeuille is truly a befitting name for this classical pastry.

This old-school French pastry is decadent, flaky, crispy, and airy in just the right measure. While its flavours are quite simple, the textures are truly outstanding. A peek into millefeuille history tell us that this pastry first appeared in a cookbook written by François Pierre La Varenne’s, in 1651.


The MilleFeuille Today

In the modern day, millefeuille is made in a number of different ways, many of which are not as elaborate as the traditional one mentioned above.

The gâteau mille-feuille is a variant constructed of three different layers of puff pastry and specially stabilized pastry cream. For a tighter cream, some gelatine is added to reduce it runniness. You can decorate the final product with some fondant and chocolate spider web design can be used to garnish the top. This is just one variant, and creative bakers try their own unique twist while making millefeuille.

While Millefeuille is undoubtedly a classic, it is quite hard to perfect and extremely finicky as well. This is especially the case if you attempt to try another method of preparation without perfecting it first.


MilleFeuille – How To Make It

  1. Make a soft dough of flour, water, and butter and chill twelve hours.
  2. Whack butter around, and then carefully fold some parchment paper into a square envelope.
  3. Get butter into the envelope it until the butter precisely fills the packet.
  4. Take the chilled dough and quickly roll it into a perfect square.
  5. Take the whacked butter out of the parchment and completely fold the dough around it, ensuring its square in shape.
  6. After this, you need to fold the dough in thirds, then chill it, roll, fold, chill again and again 7 times, until you have one coherent layer with 729 feuilles.
  7. Bake this in multiple stages and then finally, dust the top with confectioners’ sugar.
  8. Place his in a very hot oven, but for a couple of minutes. Repeat on the other side to caramelize the pastry.
  9. Make a crème diplomate filling and then chill it overnight.
  10. Put some crème in a piping bag, and carefully layer it between the pastry.

As you can see, the millefeuille is not easy to make. It takes time, patience, experimentation and then some more patience and perseverance to achieve the ‘perfect’ millefeuille. But why worry when you can get the most delectable Christmas goodies that Ganache Patisserie?

With us, you will find fantastic breads and delicious croissants, layer cakes, cupcakes, pastries, sourdough and other baked goods for everyday consumption as well as for the holidays. We also have a wide variety of cupcakes for you to indulge in. Come; explore our scrumptious world of goodies.

Thanks for reading,
Ganache Patisserie
(02) 9967 2882