Check out the recipe: www.allrecipes.com/Recipe/256436/Mille-Feuille-Napoleon-Pastry-Sheets/

"Technically, if you think about it, everything is optional." Chef John gettin his philosophy on!

"When you leaves drips on your cutting board that look like this, you're having a pretty good day." I love this channel.

"... since I didn't get to eat the other one..... allegedly" 😂😂 I love this guy

I was laughing so hard at the end when you said you look through the viewfinder when eating 😂😂😂

You're a special person, great personality. Always a smile listening to you.

As a frenchman, I find your pronunciation adorable! keep it up

"Meel foy" is actually a lot closer! LOL! Love you Chef John, as much for your recipes as your pronunciation of foreign languages. You are an incredibly talented chef, but what I love most about your videos is your honesty and sense of humor. This is why I continue to be a loyal viewer : )

So...no cayenne this time?

Did anybody else think, "mmm this looks fabulous but how do you eat that?" Then you did. Without much of a mess. Gotta try this with the family.

"This ol' line cook" has done it again. A Master of communication. Oh, and the food's not bad, either.

I could watch you make food all day

I'm just gonna wait for the pastry cream recipe and pump that thing straight into my mouth.

Chef John! We love you here at home. We've learnt a LOT with you. Thank you and all the success necessary to keep you going. Ok? Lucia and Terry (from UAE)

I like to fold in whipped cream with the pastry cream. And, you cannot beat a homemade inverted puff pastry(which is actually a lot easier then most people make it out to be). I like to leave the final dessert really big, so I can watch guests make a huge mess(and hopefully feel guilty/help me clean up). Another awesome video! Thank you.

Can't wait for the new pastry cream video

Aw, I love you Chef John ! You never get old. :) Your the one cook/baker I can't stop watching !

I love your recipes. I love cooking with puff pastries or philly dough . Thank you for your tips n tricks .

I was just thinking I haven't seen a video from Chef John in a while and there it is :)

You make it look so much easier than I always imagined it to be.

looks like a lot of work to eat with a fork. Looks like a hand held dessert for me!

I dont even watch it, just auto thumps up

mille-feuille classic French cake I love it so delicious, I like your version beautiful.

Oh, Chef! You're just so talented, funny and soothing! Thanks for taking the time out to share your knowledge and craft with us! Happy Holidays to you and your family! ☺️❤️🍴

I keep hearing milf weed... I GOT THAT MILK MONEY

OH my gosh that looks good. Please hurry with the new custard video so I can make this!!! Thank you!

Ooh, that looks so nice and crunchy. Odd thing: I grew up in Russia, where this pastry is super popular. I've never had it freshly home made though, and so by the time it made it from the store to home, and all the way to after dinner dessert time, the bottom layers would always be soggy from the cream soaking in. And that's always been my favorite part, kind of a mix of soggy dough on the bottom and crunchy on top. Ah, brings back childhood memories. I'll have to make this and have it sit in the fridge over night. ;)

I just LOVE the inflections i his voice! So funny :D Love from Dubai x x

5 minutes since video was posted, 8 minute video, already one downvote. Seems Chef Jon has a hater.

very entertaining, chef John

10 years and he still can't figure out how to eat on camera lol :)

love his sense of humor!!!!! ☺☺

This looks amazing! Can't wait to try it!!

best teacher ever!

love it. Thanks! Look forward to all your recipes.

Looks yummy and pretty easy. Thnx 4 the icing tips, Tyfs God bless you

I like the Dali icing, it looks like ferns blowing in a breeze.

loved it !

This looks delicious !

Beautiful!

we call them "Mill Hojas" which is "Mille Feuille" is when translated to spanish which means "a thousand pages" in english

enjoy loved the simplicity must try plz put the new version of the pastry cream 😍merry Christmas love from cairo

An amazing looking dessert.

BTW, breaking a chopstick not exactly in the middle is a sign of bad luck in Japan.

Botched pronunciation but I don't care because Chef makes everything interesting. I could literally watch him cook a turd and be super interested.

Looks yummy

Can you make some Chicken Katsu please? I had some in a restaurant once and it was so good. All of the recipes online don't make sense and don't include your fabulous voice.

Love your Tenacity Chef John!

(in a sing song voice): "And as always, I enjoyed!"

I have a reason to live thank you chef John

luv you're voice and cooking 🍳

awesome recipe!

those look so pretty😍

looks great John

So fancy yum!

Mmmmm. Will have to try this. The raspberries and cream...

Très bien! Yum!

Hahaha the don't know how to eat part got me good.

Oh my god. That is beautiful.

No shade, but this is one of those desserts that look way better than it tastes. Puff pastry and some custard, whoop-dee-doo

Awesome!

humor on point chef john, as always :-)

Here in The Netherlands we call that a Tompouce. Generally eaten at a birthday. Served at coffee time

Mille Feuille = thousand leaves, Feuille is actually pronounced "phu-ye" not "fwee" The feu- part is more of a uuh (like phud..) sound, not "ie"

i did the cronuts it was amazing was v good and deleciouse yumm

Chef John, I love you.

Is there a specific brand of puff pastry that you recommend.

thank you , pleas ?What is your camera type used in your videos

Did you say "mule fuel"?. Except for the pronunciation, this is amazing. I was born and raised in France and I've had literally thousands of these. Yours look perfect.

WHY am I watching this channel when its late and I'm hungry already! AGH

THESE SNACK IS LOOKS SO YUMMY

Would it work to trim the edges and maybe even cut into rectangles before baking? or would it just morph all over the place?

I'm new and catching up. Really enjoy, thanks!

I need to make these pronto!

very nice mille foui !

ThenNapoleon is very popular here in Norway, almost one of the national desserts.

Looks amazing, as always! Definitely going to give this a try! And about your Napoleon joke? Fun Fact: Napoleon was actually not short. He was 5'7". Short by today's standards, but that was about average for a man in his time.

Cheers mate!

I would refrigerate it so the pastry cream melds bettet with the "feuilles". It would also kind of harden the cream which would make less of a mess!

This made me hungry.

Food wish: Quince pie with some kind of cheese. Chef John! My grocers finally have quince in stock. It's in my top 5 list of grocery experiences.

THESE LOOK GREAT CJ! COULD YOU DO CANNELES PLEASE?

Hoped for a pastry cream video so i can get the ingredients when i go home from work.

شكرا

I loved this video! Can you do a video on the Russian dessert Tort Napoleon (Торт Наполеон)? I believe it was inspired by this one. The only video I've found on youtube that does it is in Polish... IT'S MY FAVORITE CAKE !

how do I make a request for a video? I am requesting a recipe for pasta salad like the one in the box (classic suddenly salad)

Yaaas

love you

Chef John, could you please go a "gear review" so those of us in the market for new stainless steel and cool ball tip whisks know where and what to buy! If you do, I promise to write you one of my infamous poems! Thanks!!

Hello Chef John, Do you have any recipes for Kalua pork or any pulled pork? Thank you.

i thought they were made with creme pat or is pastry cream the same thing?

You're saying that you made the chocolate icing by adding chocolate to regular icing. What kind of chocolate and how do I do that? Is it some kind of already liquid chocolate or do I melt some in a double boiler?

4:24 where did that last piece go :O

I'm going to need to make at least 2 versions of this. One with lemon curd, blueberries and the vanilla custard. The second with strawberries with one layer custard and the other with Nutella. Both need to occur and soon and land in my mouth.

Are flat pastries much harder? Everytime I make Mille Feuille, I just let them puff up and then later push them down a little bit I can easily stack them.

can you do more recipes with brie??

In Dutch we call them Tompoes (Tompoezen in plural). And make them orange on Kingsday :p nl.wikipedia.org/wiki/Tompoes

A few years ago my brother and I were at Cafe de la Paix in Paris and the waiter wouldn't let us order this until we could correctly pronounce it. We sat there for about 10 minutes trying to say it before getting it right...

Please do a video for a bundt cake with a pudding ring in the middle. Pretty please with sugar and brandy.

Do Chicken Fried Steak, please!