An easy Mille Feuille Recipe that has been updated with the fresh flavors of Pineapple and Basil, an unexpected pairing that is a match made in heaven! Instead of the traditional pastry cream filling, we have created a velvety pineapple curd, lightened it with some fresh whipped cream, and topped it all off with Italian meringue. The perfect update to this amazing classic French dessert!
In the world of delectable desserts, few treats can match the elegance and flavor explosion of a Pineapple Basil Mille Feuille. This exquisite French pastry, known for its delicate layers of puff pastry, velvety pastry cream, and the surprising twist of fresh basil and tropical pineapple, is a true culinary masterpiece. Whether you’re a seasoned pastry chef or a budding home baker, this blog post will guide you step-by-step, ensuring your creation is a sweet, basil-infused symphony of flavors that will leave everyone craving for more.
What is Mille Feuille?
Mille Feuille, pronounced “meel-foy,” is a classic French pastry renowned for its rich, flaky layers and decadent fillings.
The name itself translates to “a thousand leaves” or “a thousand layers,” reflecting the dessert’s signature feature: multiple delicate layers of puff pastry.
This indulgent treat is traditionally assembled with layers of crisp puff pastry, alternated with velvety pastry cream, custard, or whipped cream.
This easy Mille Feuille recipe can be customized with a variety of flavors and toppings, making it a versatile canvas for culinary creativity. Mille Feuille is often adorned with a sweet glaze, powdered sugar, chocolate drizzles, or fruit garnishes. This dessert offers a delightful contrast between its crispy exterior and luscious, creamy interior.
Whether enjoyed as a classic vanilla custard version or a modern twist with exotic flavors like pineapple and basil, Mille Feuille is a beloved delicacy that never fails to satisfy sweet cravings. Discover the art of creating this delectable pastry and elevate your dessert game with every heavenly bite.
What is the difference between Mille Feuille and Napoleon
Mille Feuille and Napoleon are two exquisite pastries that often get mixed up due to their similar appearances. But they do have subtle differences.
Mille Feuille, translating to “a thousand leaves” in French, is defined by its thin, crispy layers of puff pastry. Sandwiched between the layers of pastry are layers of creamy fillings like pastry cream or whipped cream.
In contrast, the Napoleon, sometimes called a “Napoleon cake,” features the same puff pastry layers but replaces the pastry cream with almond paste.
While both pastries share the same flaky foundation, their variations in fillings and finishing touches result in unique flavor profiles and textures. This allows bakers to appreciate the charm of each dessert and choose the one that best suits their palate preferences.
Puff Pastry vs. Rough Puff Pastry
Rough puff pastry and full puff pastry, though closely related, offer distinct textures and characteristics in the realm of baking.
Puff pastry is a delicate and labor-intensive dough known for its incredibly light and airy texture. It’s crafted by meticulously folding layers of butter between layers of dough. The dough is then chilled and then rolled multiple times to create hundreds of flaky layers when baked.
On the other hand, rough puff pastry, also known as quick puff pastry, offers a more accessible alternative. While it still involves layers of butter and dough, it doesn’t require as many folds as traditional puff pastry. As a result, rough puff pastry has a slightly denser texture but maintains a satisfying buttery flavor and a respectable level of puffiness.
This distinction allows you to choose between the time-consuming precision of classic puff pastry or the convenience of rough puff pastry. Depending on your recipe and schedule, you will still achieve delicious, buttery layers in your baked goods.
Using Store-Bought Puff Pastry
Of course, to save even more time, you can choose to use store-bought puff pastry. I prefer this option when I am short on time. I also purchase puff pastry when I have to make a large number of servings of this easy mille-feuille recipe.
Store-bought puff pastry is delicious! There is no sin or judgment here if you don’t make your puff pastry every time!
Side Note: The best Mille Feuille I have ever eaten was at Maison Bertaux in Soho, London. It was so good that I bought a second one to take back to my hotel for later!
Pineapple Basil Combination
The combination of pineapple and basil is a culinary harmony that tantalizes the taste buds with its blend of sweet and herbaceous flavors.
The tropical sweetness of pineapple, with its juicy and tangy notes, pairs beautifully with the fresh, aromatic basil leaves. This dynamic duo not only offers a burst of contrasting flavors but also creates a balance that elevates both ingredients.
Pineapple’s natural sugars enhance basil’s peppery undertones, while basil’s herbal complexity adds depth to the fruit’s vibrant profile.
Together, they are a match made in gastronomic heaven, commonly featured in salads, cocktails, desserts, and savory dishes. This intriguing fusion adds a refreshing and unexpected twist to classic recipes and leaves a lasting impression on discerning palates.
Whether you’re crafting a refreshing summer salad or a delectable dessert, this pairing promises to be both delicious and unforgettable.
Reviews of this recipe:
“The combination of textures and unexpected flavors was an amazing surprise!”
” The delicate, flaky pastry and the tart/sweet pineapple basil filling are incredible together! And that torched meringue on top is the perfect finish!”
“Stunning presentation, delicious flavors, and delightful textures! The perfect dessert!”
Other recipes to try:
Pineapple Delight with Gingersnap Crust
Easy Mille Feuille Recipe from Scratch | with Pineapple and Basil
Ingredients
For the Rough Puff Pastry (You can also use store-bought, ready-made puff pastry or homemade full puff pastry)
- 450 grams bread flour
- ½ teaspoon kosher salt
- 75 grams unsalted butter chilled and cubed
- 180 grams unsalted butter frozen and grated
- Up to ¾ cup ice cold water
- Powdered sugar
For the Pineapple Curd
- 75 mL pineapple juice I use the juice from a can of pineapple tidbits – reserve the pineapple for filling and garnish
- 75 mL lemon juice
- 2 whole eggs PLUS at room temperature
- 3 egg yolks at room temperature
- 150 grams granulated sugar
- 100 grams butter cubed and at room temperature
- 4 teaspoons corn starch
To Complete the Filling
- 240 mL heavy cream
- 2 Tablespoons Powdered sugar
- 1 cup pineapple tidbits
- 8 leaves fresh basil finely chopped
- 2 teaspoons granulated sugar
- 1 teaspoon lemon juice
For the Italian Meringue
- 125 grams granulated sugar
- 120 mL water
- 4 egg whites
- ½ teaspoon cream of tartar
Instructions
To Make the Rough Puff Pastry
- First, grate the 180 grams butter and put back into the freezer.
- Put flour and salt into a large bowl and stir to combine.
- Rub in the 75 grams of cubed butter.
- Gradually add water and stir with hands until dough forms.
- Knead a few times on a floured countertop to bring the dough together.
- Roll out dough to a 10 inch x 15 inch rectangle on a well-floured counter top.
- Sprinkle frozen, grated butter over 2/3 of the rectangle. Fold bottom third up and then top third down.
- Seal edges and roll out to a 10 inch x 15 inch rectangle again. Fold in thirds, like a letter. Wrap in cling film and freeze for 10 minutes.
- Remove dough from freezer and roll out again to 10 inch x 15 inch rectangle. Fold in thirds again, seal edges, wrap and refrigerate until ready to use.
- When ready to use, generously sprinkle counter with powdered sugar. Roll out pastry, sprinkle the top generously with powdered sugar and cut pieces in desired size. I prefer 3 inches x 2.5 inches. I got 9 three-tier mille feuille out of this batch.
- Place the pieces on a baking sheet that is lined with silpat or parchment paper. Refrigerate until ready to bake.
- Dock dough with a fork several times to keep from puffing too much. Sprinkle again with powdered sugar. Place another silpat or piece of parchment paper on top. Add two baking sheets on top to weight down the pastry. You can also add another heavy item that is oven proof like a cast iron pan. Refrigerate until ready to bake.
- Preheat oven to 425℉ about 20 minutes prior to baking. Bake for 15 to 20 minutes, remove top baking sheet and parchment. Bake another 5 to 10 minutes or until done.
- Remove from baking sheet and allow to cool.
To Make the Pineapple Curd
- Add all ingredients to a heavy bottomed saucepan and whisk together.
- Cook over medium-low heat until thickened, stirring constantly.
- Strain through a mesh strainer into a bowl.
- Place cling film directly on the surface of the curd and refrigerate until ready to use.
- Whip the heavy cream in the bowl of a stand mixer for 30 seconds.
- Slowly add the powdered sugar and continue to whip just until medium peaks. Do not overwhip!
- Fold about 1 cup of the whipped cream and 1 cup of the curd together. Add more of either component to get your desired flavor.
- Put mixture in a piping bag with the tip of your choice.
To Make the Basil Pineapples
- Put the pineapple, basil, sugar, and lemon juice in a bowl and stir well to combine. Cover and refrigerate until ready to use.
To Make the Italian Meringue
- Put the sugar and water in a heavy bottomed saucepan and heat to 240℉/115℃.
- When the sugar syrup is at about 200℉/93℃, begin whisking the egg whites and cream of tartar in the bowl of a stand mixer or a large bowl with a hand mixer. Make sure that the bowl and beaters are impeccably clean by wiping with some lemon juice.
- Whip the egg whites to soft peaks.
- Carefully drizzle the sugar syrup into the mixer bowl with the mixer running. Try to aim just on the outside of where the whisk is so that the syrup does not splatter out of the bowl.
- Turn the mixer to high and mix until stiff peaks or desired stiffness.
To Assemble the Mille Feuille
- Lay one piece of pastry down, pipe dollops of whipped pineapple curd, top with some of the pineapple tidbits down the center.
- Place another piece of pastry on top of the piped pineapple curd, repeat the dollops, pineapple, and one more piece of pastry.
- Pipe the Italian meringue in a decorative pattern on top and torch with a kitchen torch. Decorate with a couple of small pieces of pineapple. Add a fresh basil leaf or mint leaf if desired.
- Serve immediately.
TOTAL SHOWSTOPPER!!!!!