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Mille-feuille
The mille-feuille ((:mil fœj), "a thousand leaves"),〔The name is also written as "millefeuille" and "mille feuille".〕 vanilla slice, custard slice, also known as the Napoleon, is a French pastry whose exact origin is unknown. Its modern form was influenced by improvements of Marie-Antoine Carême.
Traditionally, a mille-feuille is made up of three layers of puff pastry (''pâte feuilletée''), alternating with two layers of pastry cream (''crème pâtissière''), but sometimes whipped cream or jam are substituted. The top pastry layer is dusted with confectioner's sugar, and sometimes cocoa, pastry crumbs, or pulverized seeds (e.g. roasted almonds). Alternatively the top is glazed with icing or fondant in alternating white (icing) and brown (chocolate) stripes, and combed.
==History==
The exact origin of the mille-feuille is unknown. François Pierre La Varenne described a version in ''Le Cuisinier françois'', 1651. It was later improved by Marie-Antoine Carême. Carême, writing in the early 19th century, considered it of "ancient origin". According to Alan Davidson in the Oxford Companion to Food (p. 505), the invention of the form (but not of the pastry itself) is usually attributed to Szeged, Hungary, where a caramel-coated mille-feuille is called ''Szegedinertorte''.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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