Le traditional minute millefeuille is a cake made of layers of puff pastry and pastry cream, covered with icing.

It would have been created by François Pierre de La Varenne, who describes it in his French cook in 1651. It would then have been perfected by Marie-Antoine Carême, cook of Charles-Maurice de Talleyrand-Périgord.
Many professional pastry chefs only date it back to 1867, when it was offered as a specialty by the famous pastry chef Adolphe Seugnot, then installed at 28 rue du Bac in Paris. In English-speaking, Nordic or Slavic countries, it is sometimes called " Napoleon ”, Although of a different design.

Easy and quick to prepare, delicious, it is perfect at the end of a meal or during snacks of the day.

Level of difficulty: easy
Preparation time : 30 min
Rest time : -
Cooking time : 25 min
Total time : 55 min
Ingredients: 6 people
500 g puff pastry
Custard :
250 ml of milk
50 g sugar
1 sachet of vanilla sugar
35 g flour
1 egg
dark chocolate
icing sugar


  • Roll out the puff pastry to 3 to 4 mm thick.
  • Cut rectangles of the same size. Prick with the tines of a fork.
  • Preheat the oven in static mode to 180 ° C.
  • Put 10 in 15 min.
  • Go out and let cool.
  • Put the milk to boil in a saucepan.
  • In a bowl, combine the egg, sugar, vanilla sugar and flour.
  • When it comes to a boil, pour the milk into the bowl.
  • Return the mixture to the saucepan for a few minutes while the liquid takes on the consistency of cream.
  • Spread the pastry cream on a first layer of dough, then on a second layer of dough. Superimpose the second layer of filled dough on top of the first.
  • Laisser refroidir.
  • Mix 100 g of icing sugar with 20 ml of water.
  • Spread the top of the millefeuilles.
  • Make a drawing with the rest of the icing mixed with a square of melted chocolate.
  • Put in the refrigerator.
  • Serve and enjoy!

Quote about cooking:

“Gastronomy makes our nostrils tremble with intelligence.”

Charles Monselet