Vanilla Millefeuille

Made with St. Villepré® Crème/Dough, St. Villepré® Plate for Lamination and St. Villepré® Cream 35%

Cooking Time

80 mins

Serving Suggestion

80 people


Allergy information

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How to make Vanilla Millefeuille


For the puff pastry, mix all the ingredients together for 2 minutes slow and 2 minutes fast. Let the dough rest for 10 minutes in the fridge. Roll the St-Villepré plate to 10 mm thick and give the dough 2 double foldings. Let the dough rest for 10 minutes in the fridge and give the dough again 2 double foldings. Let the dough rest for 12 hours in the fridge and roll the dough to 2 mm with a length off 35 cm on the side. Place the dough on 40x60 cm plates and let the sheets rest for 1 hour. Put a baking paper and baking tray on top before baking and bake for 25 minutes at 200°C. Once baked, sprinkle some icing sugar on top and let it melt by putting it back in the oven. Repeat this operation for the other side.  


To create the vanilla custard cream, pour the gelatin leaves in cold water. Heat up the milk, cream and vanilla flavor in a pan. Mix the cornstarch with the eggs. Pour some hot milk in the preparation and then back in the pan until it cooks. Take the pan off the heat and add the butter, gelatin leaves and white chocolate and mix well Let the custard cream cool down in the fridge.


Make the hazelnut praline by roasting the hazelnuts in an oven off 160°C for 20 minutes. Bring the sugar and water to a boil. Add the roasted hazelnuts and mix until you create a caramel layer around them. Let it cool down on a silicon sheet and mix the nuts in a blender until you have a liquid praline.


To assemble the millefeuille, cut the baked puff pastry in 4 cm wide lanes. Pipe the custard cream on top and some hazelnut pralinein between the cream. Place another puff pastry sheet on the cream. Pipe again some custard and praline and place the last sheet off puff pastry on top. Cut portions off 10 cm wide with a sharp chef knife. Place the millefeuille on its side for better cutting. Place the assembled millefeuille with the cutted side on a carton. Finish as desired.

Other Ingredients

Puff Pastry:
1250 g flour
20 g salt
120 g St-Villepré for incorporation
650 g water
1 kg St-Villepré plate for lamination
Vanilla custard cream:
2 l milk
800 g St-Villepré Cream 35%
200 g St-Villepré for incorporation
60 g vanilla flavor
8 eggs
200 g cornstarch
8 gelatin leaves
480 g white chocolate
Hazelnut praline:
300 g hazelnuts
75 g water
200 g sugar

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