My first review of something you will find in the window of a Paris Patisserie (Pastry Shop).
I had an inkling that they look much better than they taste, (as there are few things in life blessed with both beauty and substance).
The mille-feuille is a pastry with three layers of puffed pastry, and creme patisserie (or whipped cream) in between each layer of pastry. It is topped with icing or fondant that is combed into its characteristic swirl pattern. In the United States, they are often referred to as “Napoleons.”
Its origin is unknown, but it was described by Francois Pierre de la Varenne as early as 1651, and even then was considered of “ancient origin.”
The word “mille feuille” literally translates to “one thousand sheets,” referring to the flaky pastry crust that sandwiches the layers of cream. When you bite into one, you will realize that there are indeed thousands of layers in this super flaky crust (2,048 pairs of layers in the recent method).
I am actually not a “crust” person, but even I enjoyed this delectable treat. The cost? 2,10 (2 euros, 10 centimes).