Fig Mille-Feuille
Prep time
Cook time
Total time
Classic mille-feuille / Napoleon / custard slice with fig-infused pastry cream, whipped cream, between buttery, flaky puff pastry layers. Topped with fig slices. From
Recipe type: Dessert
Cuisine: French
Serves: 10 pastries
Puff Pastry
  • 1 sheet puff pastry (frozen or homemade - find the recipe here)
Fig Pastry Cream
  • ⅔ cup (170ml) whole milk
  • 2 figs
  • 1 star anise
  • 3 tablespoons (35g) sugar
  • 1½ tablespoons cornstarch
  • 2 egg yolks
Whipped Cream
  • Figs, sliced
  1. Chill puff pastry sheet on baking sheet while preparing pastry cream.
Pastry Cream
  1. Cut the figs in half. Smash the fig halves and place into saucepan with milk and star anise over medium heat to a simmer.
  2. Remove from heat and allow to rest to steep for 10 minutes.
  3. Meanwhile, whisk together egg yolks, cornstarch, sugar.
  4. Strain milk mixture. Slowly add milk to egg mixture, whisking constantly while adding.
  5. Return mix to saucepan and place over low heat.
  6. Stir constantly to keep smooth until thickens. Remove to clean bowl and place plastic wrap over, pressing it onto the top of the pastry cream to prevent a film from forming.
  7. Place in fridge to chill.
Puff Pastry
  1. Remove puff pastry. On parchment, roll to 30x25 cm rectangle.
  2. Dock the pastry generously with a fork.
  3. Place an additional sheet of parchment on top of puff and top with an additional sheet pan. and bake in 425 F oven.
  4. Bake for 10 minutes, remove top pan and bake an additional 10 minutes until golden.
  5. Remove to cool.
  6. When completely cool, cut into three 25x10cm rectangles.
  7. Cut each into 10 pieces. You will now have 30 small rectangles.
Whipped Cream
  1. Whip the heavy cream and sugar to just stiff peaks.
  2. Remove pastry cream and fold in half of whipped cream.
  1. Place a pastry piece on the bottom, top with pastry cream, another pastry, more cream, pastry, finish with whipped cream and fig slices.
  2. Optionally, sprinkle with powdered sugar,
  3. Enjoy!
  4. Find more on
Adapted from BIY, Quadrille Press.
Recipe by Southern FATTY at