Meringue-Topped Mille-Feuille
A simplified version of the classic French pastry, featuring crisp puff pastry layers, silky vanilla cream, and a torched meringue topping, all finished with a drizzle of caramel sauce.
- Total time
- 40 min
- Servings
- 6
- Calories
- 350
- Protein
- 4g
Ingredients
- 1 sheet (about 10x10 inches) puff pastry sheet
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large egg whites
- ¼ cup granulated sugar
- ¼ cup caramel sauce
Instructions
- 1
Preheat oven to 400°F. Roll out the 1 puff pastry sheet on a floured surface to 1/8-inch thickness. Cut into 6 rectangles (about 3x4 inches each). Prick with a fork.
- 2
Place pastry rectangles on a baking sheet lined with parchment. Bake until puffed and golden, about 15 minutes. Let cool completely on a wire rack.
- 3
In a chilled bowl, whip 1 cup heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla until stiff peaks form. Set aside.
- 4
In a clean bowl, beat 2 egg whites until frothy. Gradually add 1/4 cup granulated sugar, beating until stiff, glossy peaks form.
- 5
Split each pastry rectangle horizontally into two layers. Spread a generous layer of whipped cream on the bottom half, then top with the other half.
- 6
Spread meringue over the top of each assembled pastry. Use a kitchen torch to brown the meringue until golden, about 1-2 minutes per pastry.
- 7
Drizzle 1/4 cup caramel sauce over the top just before serving.
Tools you’ll need
- baking sheet
- parchment paper
- rolling pin
- mixing bowls
- electric mixer
- kitchen torch
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