Mille Feuilles / Custard Slices

These have been a favorite of mine since I was a little girl! I have fond memories of mouthfuls of creamy pastry cream and sweet crunchy slices of pastry. So, naturally, I want to share this pastry recipe with you!


  • 2 rolls of store bought Puff Pastry (if you’d prefer, you can make your own too)
  • 600ml milk
  • 100g white sugar
  • 50g corn starch
  • 6 egg yolks
  • 1 vanilla bean OR 2 teaspoons vanilla extract
  • 50g butter

The pastry cream makes about 1 litre, but you can also halve the ingredients if you want less.


  1. Start by preheating your oven to 180°C/350°F.

2. Place your puff pastry, with baking paper underneath, on a baking tray and cut into even sized rectangles. Now, place another piece of baking paper on top, followed by another baking tray so that the tray sits on top of the pastry to act as a weight. This is so that the pastry doesn’t puff up, but instead, it bakes flat.

3. Bake your pastry for 30 minutes or until golden brown. You can check it around 20 minutes.

4. Next, get started on your pastry cream. To a saucepan, add the milk and vanilla seeds/extract and bring it to the boil. In a separate bowl, mix the egg yolks, sugar and corn starch together until light in color and smooth (about 1 minute). Once the milk has reached a boil, add a third of the heated milk to the egg mixture and whisk quickly to avoid scrambling the eggs. Once it is well combined, add it back into the milk and whisk continuously over a medium heat.

5. This mixture will start to thicken, so keep stirring to avoid it burning or sticking to the bottom of the saucepan. Bring to a boil and let it simmer for a minute or two until very thick. Remove the saucepan from the heat and allow it to cool slightly before adding the butter (3 minutes). Add the butter a little at a time while whisking until all the butter is incorporated and the pastry cream turns glossy and creamy.

6. Transfer the pastry cream to a clean bowl and cover with plastic film, let the film touch the pastry cream so that it doesn’t form a skin. (It can keep for 3 days like this in the refrigerator).

7. Once the pastry is cooked, remove from the oven and let it cool completely.

8. After the pastry cream has cooled, give it a quick whisk and transfer into a piping bag fitted with a round tip. Now, you can start assembling your mille feuilles!

9. You have full creative free reign here, so you can choose how many layers you’d like and how you want to pipe your pastry cream in between each layer. I prefer to pipe blobs of pastry cream in a row of 3 and cover each layer like this. For the top layer, I sprinkled it with icing sugar using a sieve to give a clean, clump-free look.

I really hope you enjoy making this recipe as much as I do!

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