Halloween Mille-Feuille Graveyard
Halloween Mille-Feuille Graveyard 💀 with Jus-Rol. Classy and creepy 👻 A spooky twist on the French classic! Golden, flaky puff pastry layered with whipped cream skulls. The best part? The dough comes refrigerated so you just roll it out—no thawing required 🙌 Recipe below!
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Mille-feuille is a classic French pastry that literally means “a thousand sheets” — referring to its many thin, flaky layers of puff pastry.
It’s made from three layers of crisp puff pastry filled with pastry cream or whipped cream in between.
The top is often dusted with powdered sugar or glazed with chocolate in a marbled pattern.
In English, it’s sometimes called a Napoleon.
You can think of it as a delicate, layered dessert where crisp pastry meets creamy filling — elegant, buttery, and usually served in neat rectangular slices.
Buy Puff Pastry here:
Fill and freeze 3 or 4 of these skull molds. I used 48 skulls on my cake and it was overflowing with skulls.
I froze my skulls overnight. They will stay firm for about 15-20 minutes in a room temperature setting. You need to work relatively fast if you are working in a warm environment or have warm hands. I recommend placing the entire dessert in the freezer immediately after you assemble so everything can firm up again before serving. Be very careful as the puff pastry is fragile.
Build the dessert on a rectangular platter that you can easily freeze or refrigerate.
The pastry cream becomes soft and creamy as it sits at room temperature.
Halloween Mille-Feuille Graveyard
Ingredients
1 sheet Jus-Rol puff pastry
4 large egg yolks, room temperature
3 1/2 tablespoons (23g) cornstarch
2 cups (480ml) whole milk
½ cup (100g) granulated sugar
1 tablespoon (14g) unsalted butter, room temperature
1½ teaspoons vanilla bean paste
1 cup (120ml) heavy whipping cream, cold
Powdered sugar, for finishing
Skull molds: https://amzn.to/46VrwGe
Directions
** It is best to prepare the pastry cream the day before ** In a saucepan, heat the milk over medium heat until steaming but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour in the hot milk while whisking constantly. Do not stop whisking or you will scramble your eggs. Return the mixture to the saucepan. Cook over medium heat, whisking until thick and bubbling. Remove from heat and whisk in butter and vanilla bean paste.
Transfer the pastry cream to a bowl, press plastic wrap directly onto the surface so a skin doesn’t form and chill in the freezer for two hours or the fridge for four hours or until cold. Once chilled, whip the heavy whipping cream to soft peaks and fold it into the pastry cream until smooth and airy.
Use half of the pastry mixture to fill approximately 40-48 skull cavities for your Halloween Mille-Feuille. Tap the silicone molds on the counter to let out any air bubbles and smooth out the tops.
Freeze until set (overnight if possible). Add remaining filling to a piping bag (or ziplock bag) with a round tip and refrigerate.
Preheat your oven to 400 F and roll out your Jus-Rol puff pastry sheet on a parchment lined baking sheet. Use a fork to make holes alol over the puff pastry to help allow the steam out. Layer another piece of parchment on top of the puff pastry and place a full size baking sheet on top. Your puff pastry should be sandwiched between the two baking sheets. I placed a small baking dish on top to keep the baking sheet pressed down and to ensure I had a flat flakey puff pastry. Bake for 15 minutes sandwiched between the baking sheets then remove the top baking sheet and top piece of parchment and bake for another 10 minutes or until golden and flakey.
Allow to completely cool. Slice off all the edges so you can see the nice flakey center. Cut into three even rectangles. Be careful as the puff pastry is fragile.
When ready to assemble, pipe remaining pastry cream in the center of your first puff pastry sheet, place the frozen skulls along the horizontal edges, then layer with a second puff pastry sheet and repeat. Arrange the final skulls on the third layer. You need to work relatively fast if you are working in a warm environment or have warm hands. I recommend placing the entire dessert in the freezer immediately after you assemble so everything can firm up again before serving. Be very careful as the puff pastry is fragile. Dust with powdered sugar before serving.
Tips:
** I froze my skulls overnight. They will stay firm for about 15-20 minutes in a room temperature setting. You need to work relatively fast if you are working in a warm environment or have warm hands. I recommend placing the entire dessert in the freezer immediately after you assemble so everything can firm up again before serving. Be very careful as the puff pastry is fragile.
** Allow to sit at room temperature for 15 minutes before serving or assemble and freeze the entire Mille-Feuille and slice frozen then allow individual pieces to come to room temp.
