Mille-Feuille: The Cake That Doesn't Wait for You

Mille-feuille means thousand layers in French, and while there aren't literally a thousand, a proper one has enough — thin sheets of puff pastry, each one baked crisp, stacked with pastry cream in between and dusted or glazed on top. The two textures, crisp and smooth, are the whole point, which is also why mille-feuille is one of the few pastries where timing matters more than almost anything else: leave it too long after it's assembled and the pastry cream starts to soften the layers. We make two: Vanilla Mille Feuille, with a classic pastry cream, and Choco Mille Feuille, with a chocolate version of the same cream. Both are 115g, sized as an individual portion, and both are assembled close to when they go into the case rather than held for long stretches. If you're planning to bring one home rather than eat it at the shop, it's worth eating it the same day — this is one of the few things on our menu where fresh that morning genuinely changes the texture, not just the taste. See our mille-feuille range or find your nearest La Paris shop.