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Mille-feuille, originating in France in 1651 by François Pierre de La Varenne, gained notoriety in 1867 when confectioner Adolphe Seugnot opened a store in Paris. The name "millefeuille" refers to the number of layers the dough can have. When puff pastry is made in the traditional way it is “folded” several times and ends up with 729 sheets which ended up being rounded up to 1,000. The traditional version has three layers of dough and two layers of cream filling, covered with a white icing and chocolate stripes forming a distinctive design. The importance of Mille-feuille in French cuisine is highlighted by the Le Mois du Millefeuille festival.
