The Millefeuille – Delicious in any Language.
Flaky, crumbly and creamy all at once, the decadent French dessert the millefeuille — which translates as “a thousand leaves” — is one of the most delectable pastries out there.
Known in the English-speaking world as a custard slice, a Napoleon or a vanilla slice, the millefeuille is sweet without being overly sugary, complex without being overwhelming, and somehow paradoxically light and rich at the same time.
Crafted from thin layers of pastry, cream and a topping of cocoa, vanilla icing or almond fondant, the concoction is a staple in all good pâtisseries, and a favorite of the discerning French.
Mention of the millefeuille dates back to 1600s France, when gastronomic chronicler François Pierre de la Varenne recorded it in an early cook book.
One thing’s for sure, however; when in France – especially Paris – a visit to a fine millefeuille purveyor, like Angelina (226 Rue de Rivoli -shown here) is a must.