Assembling cheap packaged ingredients to create something upscale is a way of life.
For example, faking an exquisite French dessert from a Snack Pack.
Well, lets call itmyauthentic.
Making puff pastry from scratch is noble, but it is also time-consuming.
Heres the easy, cheap way to make a show-stopping mille-feuille that looks fancy and expensive.
(Will this dessert reflect that your love is easy and cheap?
I dont know, but it does mean youre smart.)
The topping might be feathered fondant icing, or a decorative layer of powdered sugar.
The dessert is a delicate textural combination of flaky pastry and creamy vanilla filling that melts in your mouth.
Making puff pastry, as I mentioned, is hard work.
Even quick puff has a particular technique for rolling the dough, and its easy to muck up.
Luckily, the grocery store has our back.
Instead of making puff pastry, hit the grocery store freezer aisle and grab a box.
Cruise by the pudding section and grab a vanilla Snack Pack.
Lets keep the topping simple.
On your way to the register, pick up a box of powdered sugar.
Youre about to give the closest French bakery a run for their money.
How to make the easiest mille-feuille
1.
Bake the puff pastry
Thaw the puff pastry according to the packages directions.
Youll need two sheet pans; one should be able to nest into the other.
Put this in the freezer for about 15 minutes, and preheat your oven to 400F.
I doubled up on sheet pan weights because mine are both kind of light.
Bake it for 15 minutes and rotate the pans.
Bake it for another 10 minutes and lift off the top pan and parchment to check on it.
The puff pastry should be set and dry.
The edges will be taking on a bit of color.
If the center is very light in color, bake it for an additional three to five minutes.
Remove the tray and replace the top parchment and second sheet tray.
This will help maintain the flat shape.
Allow it to cool completely for about 20 minutes.
This is a chance for you to even out any weird edges, too.
Then slice the sheet into thirds, width-wise.
Be patientthe pastry is strong but also brittle.
Scoop the vanilla pudding out of the packages and spread it evenly onto two of the slices.
I used three pudding packs split between the two slices.
Stack one of the layers on top of the other.
Press lightly to verify theres good contact.
Place the final piece of pastry on top and press again.
Leave the pastry in the fridge like this until youre ready to serve it.
Then pipe out the pudding layers with a piping bag and stack them.
This means you don’t have to fuss with slicing later and possibly making a mess with squished-out filling.
Slice and serve
With a serrated knife, slice the mille-feuille widthwise into individual servings.
Be patient as you cut with a sawing motion.
I like to grab the layers with my non-dominant hand so they don’t compress.
Youll probably get four or five slices.
Before plating, dust the tops heavily with powdered sugar.
Garnish your dessert with fresh fruit, whipped cream, or simply as is.
Line the larger sheet pan with parchment paper and unfold the thawed puff pastry onto it.
Chill it in the freezer for about 15 minutes while you preheat the oven to 400F.
Remove the top tray and the parchment topper.
Reserve them for cooling.
If the pastry is very pale in the center, continue baking for another 3 to 5 minutes.
To cool the pastry, replace the second parchment and sheet tray toppers to preserve the flat shape.
Use a serrated knife and trim the outer edges off of the puff pastry.
Cut the pastry into three equal rectangles.
Spread vanilla pudding onto two of the three pieces.
About a third of an inch-thick layer.
Stack one on top of the other and press gently to make good contact.
Top them with the final piece of pastry and press gently again.
Keep it in the fridge for up to six hours until youre ready to serve it.
When youre ready to serve the mille-feuille, slice it into individual servings about two-inches wide.
Dust with powdered sugar and serve.
Keep leftovers wrapped well in the fridge.
