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Butter Believe It!

Cookie Butter Mille-Feuille with Crisp Puff Pastry and Silky Pastry Cream

1 hour 15 minutes
Serves 4
DessertItalian
Herb's take

France may have invented the mille-feuille, but today it's taking a cookie butter detour. You'll master laminated pastry layering and learn why 'pasty' and 'pastry' are two very different things.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
  2. 02
    Unfold the puff pastry sheet onto a lightly floured surface. Roll it gently to a rectangle about 12 by 9 inches. Cut into three even strips, each about 3 by 12 inches. Transfer to the baking sheet and prick all over with a fork.
  3. 03
    Top the pastry strips with another sheet of parchment and place a second baking sheet directly on top (this keeps the layers flat). Bake for 20-22 minutes until deep golden and crisp. Remove top baking sheet and parchment, let cool.
  4. 04
    While pastry bakes, make the pastry cream: In a medium saucepan, heat 2 cups whole milk over medium until steaming, not boiling.
  5. 05
    In a medium bowl, whisk together granulated sugar, egg yolks, and cornstarch until pale and thick.
  6. 06
    Gradually pour hot milk into the yolk mixture while whisking constantly to temper. Return mixture to the saucepan.
  7. 07
    Cook over medium heat, whisking constantly, until thick bubbles appear and the cream holds lines from the whisk, about 2-4 minutes. Remove from heat.
  8. 08
    Add unsalted butter and vanilla extract, whisking until smooth. Immediately whisk in the cookie butter until fully combined.
  9. 09
    Scrape pastry cream into a shallow bowl. Press plastic wrap against the surface and chill until set but spreadable, about 30 minutes.
  10. 10
    For the glaze: In a small bowl, mix confectioners' sugar with 1 tablespoon whole milk until smooth and thick but pourable.
  11. 11
    To assemble: Place one cooled pastry strip on a serving platter. Spread with half the cookie butter pastry cream. Top with another pastry strip, spread with the remaining pastry cream, then top with the final pastry strip.
  12. 12
    Generously drizzle the glaze over the top of the mille-feuille. Let set for 10 minutes before slicing with a serrated knife.

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