Millefeuille used to be me and my dad's big favorite when I was a kid. I remember the larger sized millefeuille my parents would order from the local pâtisserie to share for each of our birthdays. What a great memory!
My grandparents were also from Alsace, Herbitzheim and Willerwald but lived their adult lives in Lorraine, Metz to be exact. My grandmother, Marie-Louise was an excellent baker and cook. She had the hands for it.
I just learned this with my most recent batch of cookies - the extra almond with the vanilla extract took them from good to GREAT. Huge improvement with such a tiny difference.
When making a larger, dessert-sized millefeuille (with more pastry layers) traditionally the trimmings would be reduced to small flakes and stuck onto the sides afterwards with a thin smearing of pastry cream, you can even lay them out on a baking sheet, spray them lightly with sugar-water from a spray bottle then give them another quick bake to make them sweet and crunchy before the "masking" (crunchy chips like that are called feuilletine and can be reused in a bunch of other recipes, like being mixed with chocolate to form a sort of biscuit base for cremeux). Good chefs waste nothing, and if you got caught eating them you'd go arm-first into the baguette-slicing machine.
In Dutch we call them Tompouce (single) or tompoucen (plural). The classic ones are covered in a pink glaze. And you can get them for 0,75 cent at HEMA. They are soo good and mostly eaten at birthdays. And as a extra fun fact: during king’s day they are covered in orange glaze to celebrate the the birthday of the king of Orange.
The Hema Tompoucen are great untill you get one from the bakery.. The last time I had a Tompouce from the Hema it tasted like cardboard. Even the cheap Moroccan mille feuilles tasted much better. On Thursday I get them from Uljee for one euro a piece
In Hungary our version is krémes (creamy cake) or francia krémes (French creamy cake), which has a caramel glaze. Our shop-bought versions are fucking disasters tho. Orange glaze sounds amazing.
Always excellent instruction by a lst class affable teacher who has a delicious recipe to share! Thank you, Stephane! Your efforts are greatly appreciated!
He mentioned adding cointreau to the pastry cream at the end to rehydrate it and I highly recommend adding an orange liqueur. A few months back I DMd Stephane to confirm if it would be ok when I was making my vanilla slices to add Grand Marnier and it turned out phenomenally. The orange is not even close to overpowering. It's extremely subtle.
@@anggrimunki I just used straight grand marnier and it's just a splash or two to hydrate it. I tried to match the amount that he added and really didn't want to go over because you can easily add to it but you can't remove any if you put in too much.
We also have this kind of cake in Hungary. It's called 'krémes' = creamy. We slice the upper pastry and put it on the cake before slicing the cake so that the cream won't be squeezed out of the layers.
THIS LOOKS FANTASTIC !!! OMG !!! THIS VANILLA SLICE MADE MY MOUTH WATER AS I WAS WATCHING THIS VIDEO. I HAVE TO SAVE THIS VIDEO SO I CAN MAKE THIS PERFECT VANILLA SLICE ! YUM YUM YUM ! FANTASTICO !!!! ❤️❤️❤️🇦🇺🇦🇺🇦🇺xoxox
Beautiful! Thank you. I actually freeze my egg whites in a clean glass jar. If I have egg yokes, I mix them with a bit of milk and freeze them also in a glass jar. I've made pavlova with frozen egg whites and custard with the yokes.....using them at room temperature of course. It works.
I freeze the egg whites in ice cube trays. Usually I egg white in 2 cube spaces. When frozen I put them in a freezer bag and when I need 1 egg white I only have to get 2 cubes from my freezer bag. Simple. They will last a long time in the freezer.
@@rosemarydudley9954 glass is at risk of cracking when the temperature change is drastic, like freezer to oven. Just defrosting on the counter isn't going to put the glass at risk of exploding
In South Africa we called this “melktert” in english milktart. The only think when you put the filling ontop of the baked pastry we sprinkle little bit of cinnomon ontop.thats very nice
One of my favourite cakes since I was a kid, the best one I ever had was in a beach cafe on the south coast it was so good we brought more in there to bring home for the next day , and such a deep filling , it was heaven. BEACHCOMBER BARTON ON SEA best vanilla slice ever ...... I would have day out and travel down just to bring some back.....
A vanilla bean really is the best. I remember ordering my first beans, and did not pay attention to the grades. For us Americans, you want Grade A.... ONLY. I bought the cheap beans and did not realize they were Grade B. Dried out and hard as a nut. Grade A is soft and moist and gooey inside.
It is a very long time since I last got newsfeed from you. A good thing that you tube restarted sending vids from you. Thank you very much for all your work,you do a great job for all the viewers,whether they are professionals or simple ones. Keep the good work on to the delight of people round the world!
That's a neat trick to add some rum to the pastry cream, I think the fruit tart I'm used to buying probably added some more almond extract after the fact to make that flavor stand out more.
Just ate one from Joe's bakery on the Gloucester Road here in Bristol today. Fantastic recipe but Joe does such a great job maybe i'll leave it to the experts!
Mister jib...American here...have friends in Bristol who live just off Gloucester Road. Been up and down that road dozens of times, but don’t know Joe’s Bakery. Have made friends with Mike Dalton the butcher, though. Will have to look up Joe’s next time I am in town.
@@makelikeatree1696 Haha! How brilliant that you know Gloucester Road, here we are watching French cooking vids. I've bought from Daltons in the past, before lockdown he was a regular in the Drapers Arms just up the road. Joes is a few hundred metres further towards Bristol centre, near the Golden Lion. Excellent breads and good honest cakes - nothing too fancy but done well -definitley worth checking out if in the area!
@@misterjib, swear to god, I have tilted a jar (or two) at the golden lion. Friends used to live just around the corner near the entrance to HM Prison on Falmouth Rd. The golden lion was my landmark where to turn. I just looked At a map, and the hell, I may HAVE been to Joe’s Bakery. Or at least the building. I think my Godson once worked at the green grocers that used to be right around there
Where did the vanilla pods disappear to? They were put into the fridge in the custard under the cling wrap, but when the custard was scooped onto the pastry they weren't there. Also, do you keep the seeds in the custard?
J'ai vraiment hâte d'essayer cette recette. Je vais aussi m'inscrire pour votre cours. Ça va être un cadeau à moi au printemps! Merci pour vos belles recettes qui sont tellement facile à préparer!!
I’m going to make this tomorrow. I have 2 of the square sheets of puff pastry left in the freezer that I want to use up. Do you think if I scale the recipe back to 2/3 of the amounts you used I’ll end up with pretty much the right amount of pastry cream? I have everything to do the whole recipe but I hate wasting food and it’s just me so it seems like an awful lot! I realised as I watched this for the third time that it’s pretty much a sweet bechamel with the yolks providing the fat rather than butter. It’s much less scary to think of it like that! I’ve made custard a couple of times but haven’t got confidence with it yet. It’s time to change that as I love custard and I have chickens so often have excess eggs I need to use up. It’s the perfect solution. So, tomorrow it is!
I just completef it and it works awesome. Thank u for the recepit! I just wanted to ask if its normal, that the aftertaste of the cream is a little bit flourly. Or have i cooked it too little?
At 4:35, you talk about adding "corn flour". Here, in United States, "corn flour" is more commonly yellow, and usually by far, it's a coarser grind. Do you know if this is what we would call "corn starch"?
Hello! Thank you very much for the wonderful recipe. I live in Germany and I don't understand the difference between caster sugar and icing sugar. When you say caster sugar, do you mean normal household sugar? Icing sugar is finely ground. Thank so much - Greetings from Monika
Sir you’re amazing. The recipes are obviously superb but the way you present them and explain everything is really, really helpful. I have made a few of your sauces and I’m blown away honestly. Classy, classy, classy. Thank you very much.
Beautiful! I haven’t had mille-feuille since I was in France 20 years ago. I had no idea they could be this easy to make. Thank you, Stephane. I can’t wait to make this delicious dessert and reminisce.
I love recipes like this. No Frills. No fancy techniques. Just simple, great tasting food.
Millefeuille used to be me and my dad's big favorite when I was a kid. I remember the larger sized millefeuille my parents would order from the local pâtisserie to share for each of our birthdays. What a great memory!
My grandmother, whose people came from Alsace, always added a bit of almond extract with to her vanilla pastry cream. It is sublime.
Mmmmm..... That sounds good! J'ai faim.
My grandparents were also from Alsace, Herbitzheim and Willerwald but lived their adult lives in Lorraine, Metz to be exact. My grandmother, Marie-Louise was an excellent baker and cook. She had the hands for it.
I wonder how it would taste with an orange essence as well - miam!!
I just learned this with my most recent batch of cookies - the extra almond with the vanilla extract took them from good to GREAT. Huge improvement with such a tiny difference.
I was just thinking that would be nice. Almond everything is great!
Super video! I applauded for A$2.00 👏
French Pastry Chef: I'm definitely trimming the edges off to improve the presentation...and not so that I can eat the trimmings.
😂
When making a larger, dessert-sized millefeuille (with more pastry layers) traditionally the trimmings would be reduced to small flakes and stuck onto the sides afterwards with a thin smearing of pastry cream, you can even lay them out on a baking sheet, spray them lightly with sugar-water from a spray bottle then give them another quick bake to make them sweet and crunchy before the "masking" (crunchy chips like that are called feuilletine and can be reused in a bunch of other recipes, like being mixed with chocolate to form a sort of biscuit base for cremeux). Good chefs waste nothing, and if you got caught eating them you'd go arm-first into the baguette-slicing machine.
@@graysaltine6035 I would be known as Jacques the No Armed Chef
Of course not🤣
Ha Ha Ha !!!
In Dutch we call them Tompouce (single) or tompoucen (plural). The classic ones are covered in a pink glaze. And you can get them for 0,75 cent at HEMA. They are soo good and mostly eaten at birthdays. And as a extra fun fact: during king’s day they are covered in orange glaze to celebrate the the birthday of the king of Orange.
The Hema Tompoucen are great untill you get one from the bakery..
The last time I had a Tompouce from the Hema it tasted like cardboard.
Even the cheap Moroccan mille feuilles tasted much better.
On Thursday I get them from Uljee for one euro a piece
In Hungary our version is krémes (creamy cake) or francia krémes (French creamy cake), which has a caramel glaze. Our shop-bought versions are fucking disasters tho. Orange glaze sounds amazing.
Lekker. I've had them with mocha cream filling as well. Heerlijk
we call them "snot blocks" in Australia
@@garrybarry4286 we used to have a bakery nearby that did huge cake sized ones. We called them snot slabs 😂
Thanks!
Always excellent instruction by a lst class affable teacher who has a delicious recipe to share! Thank you, Stephane! Your efforts are greatly appreciated!
Thanks so much!
He mentioned adding cointreau to the pastry cream at the end to rehydrate it and I highly recommend adding an orange liqueur. A few months back I DMd Stephane to confirm if it would be ok when I was making my vanilla slices to add Grand Marnier and it turned out phenomenally. The orange is not even close to overpowering. It's extremely subtle.
indeed
@@FrenchCookingAcademy This has so many comments I didn't have time to read all of them: is this the same thing as a true Napoleon?
This souds awesome, so did you use vanilla and grand marnier? and how much grand marnier did you use?
@@anggrimunki I just used straight grand marnier and it's just a splash or two to hydrate it. I tried to match the amount that he added and really didn't want to go over because you can easily add to it but you can't remove any if you put in too much.
What kind of puff pastry you using? Like what brand plz … very important to let me know plz… ur amazing chef!
We also have this kind of cake in Hungary. It's called 'krémes' = creamy. We slice the upper pastry and put it on the cake before slicing the cake so that the cream won't be squeezed out of the layers.
Same in south wales uk
Same in Germany❣😋 🇩🇪
THIS LOOKS FANTASTIC !!! OMG !!! THIS VANILLA SLICE MADE MY MOUTH WATER AS I WAS WATCHING THIS VIDEO. I HAVE TO SAVE THIS VIDEO SO I CAN MAKE THIS PERFECT VANILLA SLICE ! YUM YUM YUM ! FANTASTICO !!!! ❤️❤️❤️🇦🇺🇦🇺🇦🇺xoxox
Beautiful! Thank you.
I actually freeze my egg whites in a clean glass jar. If I have egg yokes, I mix them with a bit of milk and freeze them also in a glass jar. I've made pavlova with frozen egg whites and custard with the yokes.....using them at room temperature of course. It works.
TY for the tips! I was wondering if I could freeze the whites without them being ruined.
N.G. '''''' FREEZING GLASS? wtf? How dangerous is that, the glass can crack and break as it gets to room temperature...Try plastic containers ...
Thank you for your tip as I always have spare whites left over and most times tip them out .Really appreciate your tip 🙏🏼💖❌⭕️
I freeze the egg whites in ice cube trays. Usually I egg white in 2 cube spaces. When frozen I put them in a freezer bag and when I need 1 egg white I only have to get 2 cubes from my freezer bag. Simple. They will last a long time in the freezer.
@@rosemarydudley9954 glass is at risk of cracking when the temperature change is drastic, like freezer to oven. Just defrosting on the counter isn't going to put the glass at risk of exploding
In South Africa we called this “melktert” in english milktart. The only think when you put the filling ontop of the baked pastry we sprinkle little bit of cinnomon ontop.thats very nice
The crunchy bits on the edge are my favorite
never heard of Vanilla Slice until today..I'm excited!
Scott Parisi .... I don't know how old you are but I was eating them back in the late 50's and early 60's !! They don't make them like they used to...
@@rosemarydudley9954 I came along in 1968 and I don't remember them here in the Boston area...I'm going to make them.
pastry cream is the greatest thing ever!!!
That looks delicious. My French grandmother would have loved this.
Vanilla slice is my absolute favourite and the Polish have the best l have ever tasted. They call it the Napoleon slice its yummy. 😋😋😋
Just made this for desert today. Absolutely fabulous!! Thanks for the recipe.
I absolutely love lemon puffs. So delish.
Super video! I applauded for CA$2.00 👏
thanks a lot for the support
Wow, I’ve studied French for over a decade and have never heard of a vanilla slice - it looks delicious, I’m definitely going to try it!
Probably because it's not a real pastry, it's called a millefeuille.
@@graysaltine6035haha you’re right but, just so you know, it’s the British name for a millefeuille
That looks heavenly! Thanks for simplifying Stefane and making this so accessible!
no problem hope it will helps vanilla slices are good 😋😋
@@FrenchCookingAcademy A Lovely French vanilla slice, with a cold glass of a nice full cream
milk is divine,
The whole video is worth watching not just for the great instructions but to listen to him say nom nom nom at 9:16 :-)
😁👍
I would be VERY tempted to spread the cream on the pastry and DEVOUR!! 😊
One of my favourite cakes since I was a kid, the best one I ever had was in a beach cafe on the south coast it was so good we brought more in there to bring home for the next day , and such a deep filling , it was heaven. BEACHCOMBER BARTON ON SEA best vanilla slice ever ...... I would have day out and travel down just to bring some back.....
And was it covered with a coat of light icing
Magnifique!!!!
For an extra layer, cou can add a thin layer of whipped (Stabilized) cream!!!
Incroyable. Merci, monsieur. My very favorite dessert!
This is wonderful! My favourite pastry but always seemed way above my skill level. Thank you for demystifying this wonderful dessert !✌️
A vanilla bean really is the best. I remember ordering my first beans, and did not pay attention to the grades. For us Americans, you want Grade A.... ONLY. I bought the cheap beans and did not realize they were Grade B. Dried out and hard as a nut. Grade A is soft and moist and gooey inside.
Love that you showed an easier way of making these there my favourite slice
It is a very long time since I last got newsfeed from you.
A good thing that you tube restarted sending vids from you.
Thank you very much for all your work,you do a great job for all the viewers,whether they are professionals or simple ones.
Keep the good work on to the delight of people round the world!
I’m vegan but your accent is scrumptious! Yummm!
I've never heard of this before but.....dang! I already love it!
This is an insanely popular treat in Australia. We have icing on top. Often pink icing.
Signed up to the newsletter - look forward to hearing more!
thanks 🙂👍
I love your channel. You have such a charming presence! Thank you for this.
A perfect looking desert using vanilla. Cheers, Stephane!
my pleasure
In Poland the name of this cake is "Napoleonka' which means the Napoléon's cake :)
YUMMMM!! Can't wait to try this recipe. All others I've tried have been too sweet but this looks perfect. Thank you.
One more layer, Napoleon!!! My favorite pastry.👵🌹🌹❤️❤️
I wish I could magically transport that to my house! Yum!
I like French vanilla slice. Yum! I like your accent!
That's a neat trick to add some rum to the pastry cream, I think the fruit tart I'm used to buying probably added some more almond extract after the fact to make that flavor stand out more.
One of my favourites! Thank you, Stephane!
Perfection on a plate
Enjoyed your video over a cup of fresh coffee..... very nicely presented.
You make easy the desserts.
Thank you for all your recipes
my pleasure
I just love your recipes. Definitely gonna try this.
Thank you! Just brilliant
The humble snot block very good
great video, it takes the mistery out of a great dessert :)
Im from Australia as a kid i remember the thick Vanilla slices here we had passionfruit icing i miss them not so fancy but very tasty
J'habite en Louisiane et j'aime toujours votre cuisine. Ca c'est bon!
merci🙂
I love this idea, im thinking of making it today on mothers day but I wanna know if you bite into it will it hold shape?
If you have kids let them hold on and bite so what if a little cream goes on thier hands.was you a kid once??
I'm certainly going to try that recipe!. Love your presentation 😍
I love vanilla slices!
🤭yum yum yum .we have it in my country called milk tart but we use cinnamon
I would LOVE to try the ones made in this video!
Thank you for this walkthrough.
This turned out great!
Looks amazing. Thx for sharing.
wow! i just love the way you teach! thank you :)
Thank you very much for posting this video; I have a question: when you put the puffy pastry in the baking sheet..do you put some butter in it before?
No. Puff pastry is loaded with fat, so it shouldn't stick without greasing the tin 👍
In the top 3 of Dutch pastry
Just ate one from Joe's bakery on the Gloucester Road here in Bristol today. Fantastic recipe but Joe does such a great job maybe i'll leave it to the experts!
Mister jib...American here...have friends in Bristol who live just off Gloucester Road. Been up and down that road dozens of times, but don’t know Joe’s Bakery. Have made friends with Mike Dalton the butcher, though. Will have to look up Joe’s next time I am in town.
@@makelikeatree1696 Haha! How brilliant that you know Gloucester Road, here we are watching French cooking vids. I've bought from Daltons in the past, before lockdown he was a regular in the Drapers Arms just up the road. Joes is a few hundred metres further towards Bristol centre, near the Golden Lion. Excellent breads and good honest cakes - nothing too fancy but done well -definitley worth checking out if in the area!
@@misterjib, swear to god, I have tilted a jar (or two) at the golden lion. Friends used to live just around the corner near the entrance to HM Prison on Falmouth Rd. The golden lion was my landmark where to turn. I just looked At a map, and the hell, I may HAVE been to Joe’s Bakery. Or at least the building. I think my Godson once worked at the green grocers that used to be right around there
Where did the vanilla pods disappear to? They were put into the fridge in the custard under the cling wrap, but when the custard was scooped onto the pastry they weren't there. Also, do you keep the seeds in the custard?
J'ai vraiment hâte d'essayer cette recette. Je vais aussi m'inscrire pour votre cours. Ça va être un cadeau à moi au printemps! Merci pour vos belles recettes qui sont tellement facile à préparer!!
The passion! Merci, Stephane!
I’m going to make this tomorrow. I have 2 of the square sheets of puff pastry left in the freezer that I want to use up. Do you think if I scale the recipe back to 2/3 of the amounts you used I’ll end up with pretty much the right amount of pastry cream? I have everything to do the whole recipe but I hate wasting food and it’s just me so it seems like an awful lot!
I realised as I watched this for the third time that it’s pretty much a sweet bechamel with the yolks providing the fat rather than butter. It’s much less scary to think of it like that! I’ve made custard a couple of times but haven’t got confidence with it yet. It’s time to change that as I love custard and I have chickens so often have excess eggs I need to use up. It’s the perfect solution. So, tomorrow it is!
Perfect Vanilla Slice!
Lovely is always.
I really enjoy this channel. 👍
My favourite cake ever 😋 Thank you x
Is this the same as a napoleon? Those are delicious!
It taste fantastic! Thanks for the recipe!
@11:16 isn't that already a slice? Who would want LESS than that!??!?!?!? Yummm!
I just completef it and it works awesome. Thank u for the recepit!
I just wanted to ask if its normal, that the aftertaste of the cream is a little bit flourly. Or have i cooked it too little?
Yes. The flour needs to be cooked in thoroughly/
Wow looks so delicious thank you for sharing
Very enjoyable to watch and listen - thank you 😍
Omg looks amazing 🤩 🤩
I really enjoyed this recipe, especially your presentation. Thank you 🙏🏻
thanks a lot
At 4:35, you talk about adding "corn flour". Here, in United States, "corn flour" is more commonly yellow, and usually by far, it's a coarser grind. Do you know if this is what we would call "corn starch"?
yes i think that’s also called corn starch
In belgium they are called glacés ó they have a sugar glaze}, and i absolutely love that you can't eat them cleanely!so good, so simple, so fun!
I have just watched your video after watching another one which used the egg whites. Which one should I use? Whites or not?
Hello! Thank you very much for the wonderful recipe. I live in Germany and I don't understand the difference between caster sugar and icing sugar. When you say caster sugar, do you mean normal household sugar? Icing sugar is finely ground.
Thank so much - Greetings from Monika
I’m in love with
Fabulous!
Sir you’re amazing. The recipes are obviously superb but the way you present them and explain everything is really, really helpful. I have made a few of your sauces and I’m blown away honestly. Classy, classy, classy. Thank you very much.
Thank you ! Beautiful job 👍👍👍👍❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
What are your pans??? I'm in LOVE with your pans....
fantastic recipe. Subtle and full of flavor.
Beautiful work....
Beautiful! I haven’t had mille-feuille since I was in France 20 years ago. I had no idea they could be this easy to make. Thank you, Stephane. I can’t wait to make this delicious dessert and reminisce.
Slice slice baby!
Awesome Chef!
Great recipe sir
Beautiful
I love cooking without pretence - thank you
Beautiful vanilla slice ❤️
WOW That is awesome I will be making that
Thank u, will definitely try.Looks good n easy