Traditionally, a Mille-feuille is made up of three layers of puff pastry, alternating with two layers of cream pâtissière, but sometimes whipped cream, or jam. The top is usually glazed with icing or fondant in alternating white (icing) and brown (chocolate) strips, and combed. Here I used the ready-made puff pastry biscuits, and my filling was custard with pudding, and topped it with some icing sugar. It’s so easy and very tasty and refreshing. Enjoy!
First prepare the custard as directed above.
Prepare the pudding by mixing the instant pudding powder+ cold milk using electric or manual mixer till it thickens, about 3-5 minutes. Cover and cool in fridge.
After custard and pudding are cold, take out and mix together. Filling is now ready.
Just an hour before serving you assemble: line a loaf pan, or same biscuit box with plastic wrap. Arrange 1 layer of biscuits. Biscuits sugar side should be facing down. Pour ¼ filling quantity over biscuits, then arrange another layer of biscuit, then another layer of filling then another layer of biscuits. Cover and keep in fridge for maximum 1 hour.
Before serving, flip the loaf over serving plate and remove the plastic wrap. Sprinkle some icing sugar on top using a siever. Cut and serve.
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