![]() It was later perfected by Antonin Carême. This was one of the earliest French cookbooks, and also included early recipes for the use of roux and béchamel sauce. In 1651, chef François Pierre de la Varenne published the mille-feuille recipe in Le Cuisinier François. ![]() And today, it's fairly common to add chocolate or fruit as well. ![]() Mille-Feuille translation: one thousand leaves, sheets, or layersģ layers of puff pastry, 2 (sometimes 3) layers of pastry cream, and the top covered with powdered sugar or white fondant icing. Sit down, put that napkin over your lap, and get out your dessert forks as our resident French expert Erin takes us on a delicious journey through the history of this Gourmandise beloved dessert.
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