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A mille-feuille pastry

The Mille-feuille ("thousand-leaf"), vanilla slice, cream slice, custard slice, also known as the Napoleon, is a pastry originating in France. The name is also written as "millefeuille" and "mille feuille".

Traditionally, a Mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème 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. Alternatively the top pastry layer may be dusted with confectioner's sugar, cocoa, or pulverized nuts (e.g. roasted almonds). Today, there are also savory mille-feuille, with cheese and spinach or other savory fillings.

The exact origin of the mille-feuille is unknown. François Pierre de La Varenne described it in his book Cuisinier françois in 1651. It was later improved by Marie-Antoine Carême. Carême, writing at the end of the 18th century, considered it of "ancient origin."

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Mille Feuille,

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