Dutch Mille-Feuille

Lovely crisp puff pastry filled with a rich vanilla pastry cream and topped with orange icing.


  • 250 gram puff pastry
  • 2 egg yolks
  • 50 gram sugar
  • 1 bag (8 gram) vanilla sugar, or a few drops vanilla extract
  • 30 gram flour
  • 250 ml milk
  • 3 leaves of gelatin
  • 1/2 egg white
  • 150 gram icing sugar
  • 1 tbsp rum
  • orange or pink food colouring


  1. Preheat the oven to 200C.
  2. Roll out the puff pastry to a rectangular sheet of 20×30 cm.
  3. Place on a baking sheet lined with baking paper and use a fork to prick the pastry. This will prevent the pastry from rising too much.
  4. Bake for about 20 minutes, or until lightly browned and cooked.
  5. Slice the puff pastry into two rectangles of 10×15 cm. Set aside to cool.
  6. Soak the gelatin in cold water.
  7. Whip the egg yolks, sugar and vanilla sugar together until it is light and creamy, and runs as a thick ribbon from the mixer.
  8. Add the flour, stir until smooth.
  9. Bring the milk to the boil in a saucepan and add in a thin stream to the egg yolk mixture, while stirring.
  10. Pour back into the saucepan and bring slowly to the boil while stirring. Keep stirring and boil carefully for about 5 minutes on low heat.
  11. Pour the pastry cream in a bowl, add the gelatin and mix well.
  12. Leave to cool.
  13. Mix the egg white and icing sugar together until thick and shiny.
  14. Add the rum and food colouring, mix well.
  15. Spread the pastry cream over one of the puff pastry rectangles.
  16. Turn the other rectangle upside down, so the bobbly side is down and the flat side is up. Spread over the icing.
  17. Place the rectangle with icing on top of the rectangle with pastry cream.
  18. Use a sharp knife to slice the sides off, to make them straight.
  19. Carefully slice the strip in 6 even pieces.
  20. Serve immediately or store in the fridge.


You can pipe the pastry cream on top of the pastry for a neater finish.

Scroll To Top