French Mille Feuille, Express Recipe Revisited

A millefeuille, or millefeuille, is a piece of pastry made with three layers of puff pastry and two layers of pastry cream. The top is glazed with icing sugar or fondant. You can add jam or fruit. Often detailed in a rectangular shape and presented flat, the puff pastry used can be classic or inverted. This second, richer option makes for a more crumbly cake. It can be sprinkled with sugar before cooking, to bring a caramelization to the puff pastry. Both in terms of taste and shape, the three components of the millefeuille (puff pastry, cream and fondant) are regularly reviewed by great pastry chefs and many recipes (caramel, fruit, etc. ) exist in bakeries, in cookbooks or on culinary sites and blogs. For its tedious preparation or its fat content, puff pastry is sometimes replaced by sheets of brick pastry or phyllo dough. The assembly of the millefeuille is also regularly revisited, to facilitate cutting or tasting or simply to modernize its appearance. If the great pastry chefs are