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Apple Mille Feuille with Vanilla Custard

Delicious Apple Mille Feuille with Creamy Vanilla Custard

A delightful Apple Mille Feuille with Vanilla Custard combines the charm of traditional apple pie with French elegance.
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Prep Time 2 hours
Cook Time 30 minutes
Chilling Time 45 minutes
Total Time 3 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard
  • 2 cups Milk or almond milk for dairy-free version
  • 1 bean Vanilla Bean or 2 teaspoons vanilla extract
  • 4 Egg Yolks do not substitute with egg whites
  • ½ cup Sugar or coconut sugar for lighter flavor
  • 2 tablespoons Cornstarch can be replaced with flour
  • a pinch of Salt kosher or sea salt
  • 2 tablespoons Unsalted Butter or vegan butter for dairy-free version
For the Pastry and Filling
  • 1 Puff Pastry store-bought or homemade
  • 3 to 4 Granny Smith Apples recommended for tartness
  • 2 tablespoons Lemon Juice or vinegar as substitute
  • ½ cup Brown Sugar white sugar can be substituted
  • 1 teaspoon Ground Cinnamon omit or replace with apple pie spice if desired
  • 1 tablespoon Cornstarch
  • Powdered Sugar for optional dusting
  • Apricot Jam or Apple Jelly for optional glaze, honey can be a substitute

Equipment

  • Saucepan
  • whisk
  • Bowls
  • Baking Sheet
  • Parchment paper
  • serrated knife

Method
 

Custard Preparation
  1. Pour 2 cups of milk into a saucepan and add the vanilla bean (or extract). Heat over medium heat until steaming, about 5 minutes.
  2. In a bowl, whisk 4 egg yolks, ½ cup sugar, 2 tablespoons cornstarch, and a pinch of salt until smooth. Gradually add the warm milk while whisking, then return to heat.
  3. Cook over medium heat for 5-7 minutes, constantly whisking until thickened. Remove from heat and stir in 2 tablespoons unsalted butter until melted.
  4. Strain the mixture for smoothness and let cool in the refrigerator for at least 1 hour.
Pastry Baking
  1. Preheat oven to 400°F (200°C). Roll out puff pastry to 1/8 inch thick and transfer to a lined baking sheet.
  2. Dock the surface with a fork and place a second sheet on top to weigh it down. Bake for 15-18 minutes until golden brown.
  3. Let the pastry cool completely before layering.
Apple Filling Preparation
  1. Peel, core, and thinly slice 3 to 4 Granny Smith apples.
  2. Toss apple slices in a bowl with 2 tablespoons of lemon juice, ½ cup brown sugar, 1 teaspoon ground cinnamon, and 1 tablespoon cornstarch.
  3. Sauté in a skillet over medium heat for 6-8 minutes until slightly softened. Remove from heat and allow to cool.
Assembly
  1. On a serving platter, place a layer of puff pastry and spread vanilla custard evenly.
  2. Layer the cooked apples evenly on top, then a second layer of custard, followed by another sheet of pastry.
  3. Finish with a final layer of puff pastry on top.
Chill and Serve
  1. Refrigerate assembled mille feuille for 30-45 minutes to firm up.
  2. Dust with powdered sugar before serving; brush with apricot jam or apple jelly if desired.
  3. Slice with a serrated knife and enjoy!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Ensure to whisk consistently for custard thickness and chill before cutting for neat slices. Experiment with flavors and prevent browning of apples to maintain visual appeal.

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