Mille-feuille (pronounced meel-foy) in French means one thousand petals. Originally, the name was reserved for a dessert made from three layers of French pastry dipped in vanilla cream. François Pierre La Varenne described millefeuille in his book French chef (Le Cuisinier françois), published in 1651, which is one of the canonical texts of the French culinary culture.
Mille-feuille cake with a thousand leaves is a decadent and old-school French dessert consisting of three slices of puff pastry topped with custard – crème pâtissière, although it happens to be whipped cream and fruit. The last layer of French pastry is covered with icing sugar or icing glaze with chocolate strips. Simple flavours, but an exquisite dessert, this cake comes under a different name in many countries. It is delicious, and the best just after cooling the pudding, when the puff pastry perfectly crunches. Mille-feuille is also known in a spicy version filled with spinach, cheese and pesto. In Australia, it is called a custard slice or a vanilla slice.