Tag Archives: mille feuille

Cake and coffee at Paul’s in London

Today I went out to discover Kensington. I didn’t have any special in my mind, I just wanted to be out in the town.

At Gloucester road station I glanced a boulangerie named Paul.

Earlier I saw one at Victoria station, but they moved. I remember that I had bought a very nice almond tart, but before I could have bought one the second time, they moved.

I became very enthusiastic about having anything there, so I went in.

I ordered a Foret Noir and a Mille feuille. I am fond of cakes like mille feuille and black forest cake, so I wanted one of each.

And I ordered a cappuccino with whipped cream.

Foret Noir


The cake was scrumptious. The sponge was airy, the cream was light and very nice. This cake was perfect.

Mille feuille


The pastry of this mille feuille excellently baked. The cream was a little sweet to me, but it was much better than that I had eaten at the Valerie patisserie. Although I like a little thicker cream between the pastry layers.

The cappuccino was not really good, the sprayed whipped cream “dies” very quickly on top the coffee, it doesn’t look good.

Here is my mille feuille and my Vanilla Napoleon cake

This is the Number One boulangerie in London to me.

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Vanilla creme mille feuille (Ruszwurm krémes) simple version


I was so hungry for  a hungarian style “krémes” a vanilla mille feuille, or Napoleon.

For the cream I used the recipe of the Ruszwurm patisserie.


1 box puff pastry

500 ml milk

5 egg yolks

165 g sugar

1 packet vanilla sugar

50 g flour

300 ml double cream

10 g gelatine melted



First cut the pastry in half and the half into smaller pieces.

Bake in the oven at 220 – 240 C until it gets golden brown. Don’t forget to place a small dish with water on the bottom of the oven!

Let the pastry cool to room temperature.

In the meantime bring 4/5 milk to the boil.

In the remaining milk mix together the egg yolks, 2/3-rd sugar, flours and a pinch of salt. When the milk is hot, add slowly to the egg mixture. Pour the mixture back to the pan and on moderate heat cook until it gets thick. Put cling film over the surface of the custard to prevent from skin forming.

Beat the double cream with the remaining 1/3-rd sugar until soft peaks form.

When the cream is cold, fold  the whipped cream to the custard, incorporate well. Melt the soaked gelatine in warm water, stir until it dissolves completely. Add 1-2 tablespoons of cream mixture to gelatine and fold in the cream. The gelatine will turn the cream into a little runny consistency. Let it rest in the fridge for a few minutes.

In the meantime cut the pastry to the size of your tray.

Line the tray with parchment paper, which goes over the side of the tray to serve as a handle to lift the ready cake, and place the bottom pastry in the pan.

When the cream gets a little settled, arrange on the base pastry in the pan, and arrange the small pieces on the top.


Place the whole tray in the fridge for an overnight.

Cut and serve the next day, scatter with icing sugar.

It looks very nice in an art deco style dessert plate doesn’t it.


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