Mille Feuille 

Le French Fix Pâtisserie

click to enlarge LENNY MULLINS
  • lenny mullins
Le French Fix Pâtisserie,
5233 Prince Street

Not all of us can be Geoffroy Chevallier, but we can sure as hell try. The French pastry chef took his talents around the world before landing on Prince Street five years ago, where he brings desserts, confections and pastries fit for royalty to his wee cafe daily. And while replicating any of the sweets you’ll see at Le French Fix Pâtisserie may seem like too lofty a goal for your holiday potluck, Chavallier’s take on the classic mille feuille attempts to take the intimidation out of the equation—he teaches this one at his pastry classes—without messing with its delicate charm. ’Tis the season for layers!


Pate Feuilleté
100 grams flour
110 grams unsalted butter
15 grams sugar
2 grams salt
35 grams water

Pastry Cream
150 grams milk
20 grams sugar
1 yolk
10 grams cornstarch
½ vanilla bean


Pate Feuilleté
Mix together the flour, butter, sugar and salt, then slowly add water to form dough. Cover and leave in the fridge for 30 minutes.

Roll the pate feuilleté into a square. Sprinkle with icing sugar and cover with parchment paper. Place a pan on top and cook for 15 minutes at 200°C. When the pate feuilleté is cooked take off the parchment paper and bake until caramel in colour.

Pastry cream
Mix yolks, sugar, cornstarch and vanilla together with a whisk. Boil the milk. Add the sugar mixture, and whisk until thick and boiling. Add 10 grams of butter reserve and cool.

Place the pastry cream in a large bowl and whisk, slowly adding the rest of the butter until you get a creamy texture.

Mille Feuille
Detail the pate feuilleté in rectangles or large squares to make a cake or an individual sized portion. Garnish with the cream making two layers. Finish decorating with icing sugar or seasonal fruit.
  • lenny mullins
  • lenny mullins
  • lenny mullins

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