Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Millefeuilles revisités vanille marrons

Vanilla and Chestnut Millefeuille (Revisited)

Name: Vanilla and Chestnut Millefeuille (Revisited)
Total time: 2400 s
Yield: Serves 10 servings
Ingredients: 2 cups all-purpose flour (250 g); 7 tablespoons water (100 g); 1 teaspoon salt (5 g); 2 tablespoons melted butter (30 g); 2 teaspoons white vinegar (10 g); 10 1/2 tablespoons butter (150 g); Powdered sugar; 1 cup whole milk (250 g); 1/4 cup egg yolks (about 3 large yolks, 50 g); 1/4 cup granulated sugar (60 g); 3 tablespoons cornstarch (25 g); 2 tablespoons butter (25 g); 1 1/2 teaspoons powdered gelatin (4 g); 1/2 cup heavy cream (100 g); 1 vanilla bean; 1/4 cup egg yolks (about 3 large yolks, 50 g); 1 cup whole milk (250 g); 1/4 cup granulated sugar (60 g); 3 tablespoons cornstarch (25 g); 2 tablespoons butter (25 g); 1 1/2 teaspoons powdered gelatin (4 g); 1/3 cup chestnut cream (100 g)

Elise au pays des merveilles @9liseOpaysmerveilles

saint Laurent du cros

The challenge is to cut the large millefeuille into small, individual millefeuilles. For this, the pastry needs to be as thin as possible. Also, make sure to cut equal-sized rectangles so you can stack them neatly.

Elise au pays des merveilles @9liseOpaysmerveilles

saint Laurent du cros

Saved

Ingredients

40 min

Serves 10 servings

Puff pastry
2 cupsall-purpose flour (250 g)
7 tablespoonswater (100 g)
1 teaspoonsalt (5 g)
2 tablespoonsmelted butter (30 g)
2 teaspoonswhite vinegar (10 g)
10 1/2 tablespoonsbutter (150 g)
Powdered sugar
Vanilla diplomat cream
1 cupwhole milk (250 g)
1/4 cupegg yolks (about 3 large yolks, 50 g)
1/4 cupgranulated sugar (60 g)
3 tablespoonscornstarch (25 g)
2 tablespoonsbutter (25 g)
1 1/2 teaspoonspowdered gelatin (4 g)
1/2 cupheavy cream (100 g)
1vanilla bean
Chestnut pastry cream
1/4 cupegg yolks (about 3 large yolks, 50 g)
1 cupwhole milk (250 g)
1/4 cupgranulated sugar (60 g)
3 tablespoonscornstarch (25 g)
2 tablespoonsbutter (25 g)
1 1/2 teaspoonspowdered gelatin (4 g)
1/3 cupchestnut cream (100 g)
Icing

Saved

Steps

40 min

1

Start by making the puff pastry. I made mine a few days ahead since it takes time, then froze it. I thawed it in the fridge the night before.

Pâte feuilletée classique
2

Roll out the dough on a baking sheet lined with parchment paper. Shape it into a 12 x 16 inch (30 x 40 cm) rectangle about 1/16 inch (2 mm) thick. Cover with parchment paper and let the dough rest in the fridge for 30 minutes to relax. Trim the edges to get clean sides. Cover with a second baking sheet and bake at 350°F (180°C) for 30 minutes.
3

After 15 minutes, check the pastry every 5 minutes. When it's evenly golden, remove from the oven, sprinkle with powdered sugar, and bake for another 5 minutes at 410°F (210°C). Let cool on a wire rack.
4

Make the vanilla diplomat cream.

Crème pâtissière et diplomate
5

Make the chestnut pastry cream.

Biscuits dacquoises à la crème de marrons
6

Pipe the vanilla diplomat cream onto the first rectangle of puff pastry. Place a second rectangle on top and pipe the chestnut pastry cream over it.
7

Melt the white icing in a double boiler without boiling, then spread a thin layer over the last piece of puff pastry using a spatula. Melt a little dark chocolate in a double boiler and draw lines over the icing, then drag a thin knife in the opposite direction to create a pattern. Place this rectangle on top of the millefeuille.
8

Place the millefeuille in the freezer for 15 minutes. Then cut it into portions with a suitable knife. After 2 hours in the refrigerator, the pastries are ready to enjoy.

Linked Recipes

Pâte feuilletée classique

Crème pâtissière et diplomate

Biscuits dacquoises à la crème de marrons

Saved

Cooksnaps

Saved

Elise au pays des merveilles @9liseOpaysmerveilles

Published in the US on August 04, 2025 14:01

saint Laurent du cros

Technicienne de laboratoire .58 ans. J'ai trois passions : la montagne ,la pâtisserie et la lecture. Grande fan de chocolat. pâtisser me détend ! ma devise ? " En montagne comme en pâtisserie , la monotonie n'existe pas . La surprise est souvent au détour d'un chemin . La nature est une source inépuisable d'inspiration pour créer de belles choses "

Similar Recipes

More Recipes

Lemon mint kadha for digestion

DROOLSOME MORSEL BY AFREEN WASEEM
Lemon Chicken Fry

Sanuber Ashrafi
Qeema Wala Paratha

Sarvat Hanif
Samke Harra

Cluelesskitty
Brown Butter Mini Chocolate Chip Cookies

Ashley Smith
Fudgy Brownie Cookies with Crackly Tops

Ashley Smith
Fudgy Chocolate Brownies

Ashley Smith
Mint Chocolate Chip Cookies

Ashley Smith
Oat Cookies

Ashley Smith
Egg Tortilla Wrap

Arezu
Egg Drop Soup

fenway
Honey Banana Muffins

ShaiLeeds
Paprika Chicken

fenway
Easy Crab 🦀 Casserole 🥘

Crock Pot Girl 🤡
Brown Butter Chocolate Chip Cookies

BC
આંબળાનો મુરબ્બો

Smitaben R dave
ઘુટો

Smitaben R dave
🍩Sugar Doughnuts🍩

Irum Zaidi Home Cooking
Khamang kakdi

Rita Talukdar Adak
Dum wali masala chai

Sumera Rahman
Easy Crab 🦀 Casserole 🥘

Crock Pot Girl 🤡
Spring Roll Sheet

Mamta Pandya
Veg Chowmein - Veg Hakka Noodles

Manisha Sampat
Veg Spring Roll

Mamta Pandya
Shrimp with rice

Kimberly Gaudin