This dulce de leche mille feuille is a very easy to make dessert that is crispy, creamy and very rich. It is a dessert of Argentine origin, which calls for only a few ingredients, and is a beauty.Jump to recipe
This dessert has puff pastry dough, which is the base of the whole pastry itself. Now, this puff pastry dough can be either bought at the supermarket or homemade with our recipe. Both options are fine, but we like it much better when we make the dough ourselves, because we think it looks great, and it also feels homemade which makes it charming.
Now, if you use a store-bought dough, this dessert will be very easy to make, because the hard part of this is making the dough (if you choose to make it homemade).
The filling is a mixture, because we use two things, dulce de leche, and also a homemade pastry cream that is very good. We recommend that you make this custard or pastry cream at home, because it is very different from any other custard you can buy, which are usually more industrial. Homemade custard, made with natural vanilla, is the best there is. And combined with dulce de leche we have something full of flavor, creamy, sweet and decadent.
To all this we add a little powdered sugar on top at the end to decorate and to give it an extra touch. It is a very nice dessert, which looks great to use in parties or important dinners with friends. In addition, it can be made in different sizes, in a very large piece, or as small pieces, as we wish.
If you like this recipe, you have to check out our berries meringue cake called mostachon, another recipe of Argentine origin, which is one of our most famous recipes. It is a crunchy cake or dessert, full of flavor and fresh, you will love it.
- 2.20 lbs (1 kg) puff pastry, homemade or bought
- 12.30 oz (350 gr) pasrty level dulce de leche
- Cofectioners sugar (powdered sugar)
For the filling:
- 1 3/4 C + 2 tbsp (15.20 fl oz) (450 ml) whole milk
- The seeds of a vanilla bean or 2 tsp (10 ml) vanilla extract
- 2/3 C (4.70 oz) (133 gr) granulated white sugar
- 1/4 tsp (0.04 oz) (1.2 gr) salt
- 4 egg yolks
- 1/3 C (1.80 oz) (50 gr) cornstarch
- 3 tbsp (1.60 oz) (45 gr) unsalted butter
- 1/2 C (44.60 fl oz) (120 ml) whipping cream
- Preheat the oven to 392º F (200° C). Cut the puff pastry in half and put one of the halves back in the refrigerator. On a clean, floured surface, roll out the other half of the dough into a rectangular shape until it is 0.12 – 0.15 inches (3-4 mm) thick.
- Trim the edges of the rectangle to make it even and then cut the dough in half to make two rectangles of approximately 9.8 x 6.70 inches (25cm x 17cm).
- Do the same with the other half of the dough and place the 4 pieces of puff pastry on two large baking sheets lined with parchment baking paper. Prick the dough pieces with a fork and then sprinkle with some powdered sugar.
- Bake at 392º F (200° C) for 20 minutes, then remove the sheets from the oven, place a large piece of baking paper on top of the puff pastry and place another tray on top so that it holds the pasrty down and it does not grow too much. Bake like this for 20-25 minutes more until the puff pastry is golden brown.
- Remove the puff pastry from the oven and let it cool down completely on a wire rack before filling.
For the filling:
- With a sharp knife, cut open the vanilla bean or pod lengthwise and carefully scrape out all the seeds from the inside.
- In a small saucepan, place the milk with half of the sugar, the seeds of the vanilla bean and salt and heat it to medium-low, stirring occasionally with a hand whisk
- In a medium bowl, with a forkm mix the rest of the sugar with the egg yolks and cornstarch until smooth. Add a little of the hot milk mixture and whisk with the same fork to warm the yolk mixture.
- Pour the yolk mixture into the saucepan with the milk and cook over medium heat for about 4-5 minutes, continuing to whisk with the hand whisk, until a thicker cream forms, without burning it.
- Remove the cream from the heat, add the butter and beat until well integrated. Pour the pastry cream into another clean bowl, cover it with plastic wrap (which should touch the surface of the cream so that it does not form a crust) and refrigerate for 30 minutes.
- Place the whipping cream in a large bowl and beat with a hand whisk or electric mixer for 3 minutes until soft peaks form. Carefully fold the whipped cream into the pastry cream until a smooth mixture forms and put back in the fridge for another 30 minutes.
- Place one of the pieces of puff pastry on a large plate (which will be where the cake will be served) and spread 1/4 of the dulce de leche with a spoon. Add 1/4 part of the pastry cream on top and spread evenly.
- Repeat the previous step with the rest of the pieces of puff pastry and finish decorating with the pastry cream and dulce de leche in the way you prefer.