You don’t break the mille fuille out every day; it’s far too clever and self-indulgent for that. No, this is a recipe that you bring out when you’re trying to impress someone or for a very special occasion. It’s a truly elegant little number which will draw sighs as soon as people set eyes upon it but the real brilliance is exactly where it should be; in the eating. It’s completely amazing!
Have you cooked mille feuille before? How did it go?