This is JB’s recipe for a real Mille-Feuille, made the proper French patisserie way with thick layers of custard rather than little blobs sandwiched between puff pastry. It’s just not the same! It takes time to make but don’t be intimated, we’ll lead you through it step by step. There’s nothing here that a home cook can’t do, no speciality ingredients or equipment required. Truly great Mille-Feuille is so rare outside France, it really is worth making yourself. And imagine the bragging rights!