Our take on traditional French mille-feuille recipe, layers of puff pastry alternated with layers of rich Custard pastry cream, perfect for any tea party.

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Prepare Custard Filling:

-Doodh (Milk) 500ml

-Anday ki zardi (Egg yolks) 4

-Sugar 150g (approx. ½ Cup)

-Cornflour 40g (approx. 4 tbs)

-Vanilla essence ½ tsp

-Makhan (Butter) 15g (approx. 1 tbs)

-Puff pastry 250g


-Whipped cream

-Chocolate as required

-Chocolate chips




Prepare Custard Filling:

-In a saucepan,add milk & bring it to boil.

-In a bowl,add egg yolks,sugar,cornflour,vanilla essence & whisk well.

-Gradually add hot milk (approx. 1 Cup) in a bowl & whisk well.

-On a saucepan,place sifter,add custard mixture & strain,whisk well & cook until it thickens (5-6 minutes).

-Add butter & whisk well.

-On a bowl,place sifter,add prepared custard,strain & cover the surface with cling film & refrigerate for 6 hours or overnight.

-Custard cream can be made a day in advance.

-Remove cling film,beat well until its smooth then transfer to a piping bag & refrigerate until use.

-Sprinkle dry flour,place puff pastry & roll out with the help of rolling pin.

-Remove the uneven sides & cut into rectangles (2x4 inches).

-Transfer the rectangular on a baking tray lined with butter paper,cover with butter paper & place another baking tray on it.

-Keep heavy object on baking tray before baking to weigh it down.

-Bake in preheated oven at 160C until golden & crispy (24 minutes) & both grills on.

-Take out from oven & let them cool on a cooling rack (makes 18).


-On a puff pastry layer,add prepared custard filling & place second layer of puff pastry on it & repeat the process with the second layer.

-Place third puff pastry layer on top & garnish with whipped cream,chocolate,chocolate chips,cherry & serve (makes 6).


Recipe By: Khadija Firdous

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