Mille Feuille Suzette Recipe

Prepare the Dough

In a large bowl, mix flour and salt. Add cold butter in small cubes and use a pastry cutter to blend until the mixture resembles coarse crumbs. Add ice water gradually until the dough holds together. Wrap in plastic and refrigerate for at least 1 hour.

Roll and Fold

On a floured surface, roll the dough into a rectangle about 1/4 inch thick. Fold into thirds like a letter, turn 90 degrees, and repeat rolling and folding 3 more times. Chill for another hour.

Bake the Pastry

Preheat the oven to 400°F (200°C). Roll the pastry thinly and cut into rectangles. Bake for 15-20 minutes until golden and puffed. Let cool.

Make the Pastry Cream

In a saucepan, heat milk and sugar until warm. In a bowl, whisk egg yolks and cornstarch. Slowly add warm milk to egg mixture, then return to saucepan. Cook over medium heat until thickened. Remove from heat and add vanilla.

Brown the Butter

In a separate pan, melt butter over medium heat until it turns golden brown. Allow to cool slightly and then fold into the pastry cream.

Whip the Cream

In a separate bowl, whip heavy cream to soft peaks. Gently fold the whipped cream into the brown butter pastry cream until well combined.

Prepare the Caramel

In a saucepan, melt sugar over medium heat until it becomes amber. Remove from heat and stir in butter, mandarin juice, and zest until smooth.

Layer the Components

On a serving plate, layer puff pastry rectangles with brown butter diplomat cream. Repeat layers until all ingredients are used.

Finish with Caramel

Drizzle the Suzette caramel over the assembled mille feuille and garnish with mandarin segments and mint leaves.