Chocolate Easter Eggs Mille-Feuille
Mille-Feuille is a light and decadent pastry consisting of layers of puff pastry filled with pastry cream topped with crushed chocolate Easter eggs.
Make This Recipe
2 cups of whole milk
1/2 cup of sugar
6 Eggland's Best eggs, large, egg yolks only
1/4 cup of cornstarch
2 tablespoons of butter
1 teaspoon of vanilla extract
1/2 cup of heavy cream
1 box of puff pastry
chocolate Easter eggs
powdered sugar (optional)
matcha powder (optional)
- Combine sugar and cornstarch and whisk in egg yolks until the mixture is smooth and fluffy.
- Continue to whisk and slowly add the milk until combined.
- Pour mixture in a saucepan and cook over medium heat while continuously whisking until the pastry cream has thickened.
- Once thicken, continue to whisk and pause every few seconds to check for bubbles. When bubbles begin to appear, whisk for one more minute and then remove from heat.
- Whisk in butter and vanilla extract until combined.
- Strain the pastry cream through a fine-mesh sieve into a bowl.
- Immediately place plastic wrap directly touching the pastry cream to prevent a skin from forming as it cools.
- Transfer the bowl to an ice bath to chill for 30 minutes and then refrigerate for at least 2 hours.
- As the pastry cream is cooling, preheat the oven to 400°F.
- Roll one thawed pastry sheet on a lightly floured surface into a rectangle that is large enough to cut 12 – 2x4” small rectangles)
- Place the 2x4” rectangles on a parchment-lined baking sheet, place another sheet of parchment on top of the rectangles followed by another baking sheet. The extra weight from the 2nd baking sheet will prevent the rectangles from puffing up too much as they bake.
- Bake for 15 minutes then remove the top baking sheet and bake for several more minutes or until the rectangles are golden brown. Let them cool completely prior to assembly.
- Using a mixer, whip the heavy cream until medium peaks and then fold it into the chilled pastry cream. Transfer the mixture to a piping bag.
- To assemble, place one rectangle on a plate and pipe dots of the pastry cream mixture all over. Then add another rectangle on top and repeat until you have 3 layers.
- On the top rectangle spread a thin layer of the pastry cream and then top it off with crushed chocolate Easter eggs.
- (Optional) You may finish with powder sugar or matcha powder.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More