Mille-Feuille

Three layers of puff pastry interspersed with crème pâtissière, traditionally finished with fondant icing. The name translates as “thousand leaves” — a nod to its 729 theoretical layers of laminated dough that shatter satisfyingly on the fork. This structure is more delicate than the average pastry, with each leaf thinner than 0.5 mm, making it a true test of skill.