Mille Feuille
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This delicious mille feuille, or “thousand sheets” in French, is a classic dessert composed of three layers of light as air puff pastry …
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I use to do a lot of cooking and baking myself I don't have time to do this any more now I go out to eat 3 times a day
I just messed up this recipe and now i want to cry, i shall try again another day
Do you think a 4B tip would work with the ambassador cream? Or would it not hold the shape? EDIT: Oop, this video is 2 years old 😆
Best cooking show on YT, hands down.
If you add Bavarian cream, you will get a French cream
I love your recipes! Every one I've made turns out perfectly, thank you!
Know this from Morocco
John where are you buying the vanilla beans from. Last ones I got from Amazon were dry? I like Mexican or Tainan.
I am just trying to see what this dessert is exactly before I order it from some restaurant.
👍👍👍👍
Is this the same as a napoleon???
Как его откусывать? Две резко отличающиеся текстуры «крем потек, а корж ещё не откусили»
Hi, what's the different between strudel vs mille feuille?
Both the Mille feuille and the chef look delicious 🤤😂… I’m struggling to focus on the dessert only! 😜
I love your recipes! You're the best! I always make your recipes!
I am a chef student and I struggled to bake. Could never understand how you make anything except for cake. I can honestly say, that he knows his stuff. After looking at his videos. I am making croissants, french butter cream and so much more
Delicious
I just loveeee your videos of food!!
You are sooooo good!! ♥️🍰
Fun fact, I made this recipe at like 10 pm after a work day, and I added flour instead of sugar to the cream and you can imagine that the cream was not too creamy and had a strong flour taste.
I came here to leave a comment and "warn people" that maybe the grams are not correct or something is wrong with your recipe 😂. but thankfully I opened your blog and saw that there should've been sugar 🤦…
So, fair WARNING: Do not cook when you are tired!! you're welcome 😂
P.S. I will try again and come back
Custard slice to me here in the UK is always a large rectangular slice of set custard, not multiple layers. Solid split layers would look nicer to me than the dollops really if doing it that way. Still, it's the taste that matters at the end of the day, as many a foodstuff can look poorly presented, but taste divine.
I thought the puff pastry rectangle was a graham cracker before it started, lol!