Origins of a French Pastry: the Mille-Feuille

Published by Rizhlaine F. · Updated on 15 September 2021 at 12h10 · Published on 13 September 2021 at 14h22
Mille-Feuille is a great French pastry classic. But where does this treat delighting us this much come from? It is time to find out more about the origins of the Mille-Feuille.

Mille-Feuille is a cake part of the greatest French pastries. And this is not new! It is said to originate back to 1651, please! This creation is said to be François Pierre de la Varenne’s, a pastry chef coming from Dijon. The creation of this famous pastry took place when French gastronomy was experiencing a genuine revolution, contrasting sharply with the heavily spicy dishes from the Middle-Ages for more natural flavors.

It is in this new cuisine context that the Mille-Feuille is said to have been created. The concept? Three layers of puff pastry sandwiched in two layers of crème pâtissière, the whole sprinkled with powdered sugar, fondant or glazing. Although the creation is said to be François Pierre de la Varenne’s, the recipe has been improved by French chef Marie-Antoine Carême. Nicknamed “the king of chefs and chef of kings”, it is considered as one of the greatest names of what the French call the “Haute-Gastronomie française”.

From 1651 to nowadays, the Mille-Feuille tirelessly continues to indulge foodies. Now, sweet-toothed can enjoy it in its most classic shape with the traditional black and white glazing or in a form revisited by talented pastry chefs.

Practical information

Comments
Refine your search
Refine your search
Refine your search
Refine your search