French desserts are my favorite, especially mille feuille! So, grab some fresh strawberries and let's make strawberry mille feuille. IT IS AMAZING!
Rich diplomat creme and fresh strawberries sandwiched between 2 layers of crispy puff pastry. YUM! SOO delicious and easy to make.
Easy Mille Feuille Recipe
This delicate dessert has a light, flaky and crispy pastry! The filling is so creamy and rich! Also, strawberries give brightness and freshness to this dessert.
The red color of strawberries scattered on top of this pastry is also perfect for Valentine's Day, don't you think? It is incredibly delicious, and my kids LOVE it.
You'll Need
The above photo shows all the ingredients I used to make this dessert. now, let's talk about some of the key ingredients I used:
Puff Pastry Sheet. I use all-butter store bought puff pastry sheet. Keep the puff pastry sheet cold to retain its flaky, buttery texture when baked.
Strawberries. I prefer fresh strawberries, but you can still use frozen strawberries for this recipe as long as you drain them out of excess water.
Full-Fat Milk and Heavy Cream. They make this dessert rich and creamy.
Butter. I use unsalted butter.
Egg Yolks, All Purpose Flour and Cornflour. They help the pastry cream thicken.
Full information on ingredients and quantities is in the recipe card at the end of the post.
The Process
One: Preheat the oven to 190 °C/ 370 °F and line a baking tray with parchment paper.
Two: Unroll the puff pastry sheet on a clean surface and use a sharp knife to cut it into 10 equal rectangular pieces.
Tip: You may cut it even smaller to make mini Mille Feuilles, which is perfect for parties and special occasions.
Three: Place them on the baking tray and bake in the oven for 10-15 minutes or until golden brown. Allow them to cool on a wire rack, and start making the filling.
Tip: Bake until deep golden brown for extra crispness.
Four (To Prepare The Creme Diplomat): In a saucepan, add milk, butter, and vanilla and bring to a simmer on low heat, then remove from the heat.
Five: In a large bowl, whisk together the egg yolks and sugar until pale add the flour and cornflour to the egg mixture and whisk again until well combined.
Six: Pour the milk slowly over the egg-flour mixture, whisking well, then put the mixture back into the saucepan and return it to heat and cook over medium bowl until it thickens, whisking continuously. Let it cool down to room temperature.
Seven: In a mixing bowl, pour the double cream (whipping cream) and whip using an electric mixer until medium peaks form.
Eight: Fold the whipped cream gently into the pastry cream.
Nine: Use a very sharp knife to cut each pastry rectangular into 2 layers (horizontally); cut carefully so the pastry doesn't crack.
Ten: Spread 1- 1 ½ tablespoon of the filling on the bottom half of the puff pastry rectangular.
Tip: I prefer to use a piping bag when placing the creme diplomat to prevent uneven layers and make the whole dish look clean.
Eleven: Sprinkle some chopped strawberries on top, and then place the other puff pastry sheet on top.
Repeat the same for all of the puff pastries. Sprinkle icing sugar on top. Chill the Mille Feuille in the fridge for an hour to set.
More Dessert Recipes
- Chocolate Fork Biscuits
- Hazelnut Cookies with Chocolate Chips
- Caribbean Johnny Cakes
- Quick Microwave Chocolate Cake Recipe
- Easy Easter Nests Recipe
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Recipe
Strawberry Mille Feuille Recipe
Equipment
- Electric mixer
Ingredients
- 1 sheet puff pastry
- 250 ml full fat milk
- 1 teaspoon vanilla paste
- 16 g unsalted butter
- 80 g sugar
- 2 egg yolks
- 14 g all purpose flour
- 6 g cornflour
- 300 ml heavy cream
- 1 cup strawberries , chopped
- 1 tablespoon icing sugar , optional
Instructions
- Preheat the oven to 190 °C/ 370 °F and line a baking tray with parchment paper.
- Unroll the puff pastry sheet on a lightly floured surface and use a sharp knife to cut it into 10 equal rectangular pieces.1 sheet puff pastry
- Place them on the baking tray and bake in the oven for 10-15 minutes or until lightly golden brown.
- Allow them to cool down, and start making the filling.
To make the creme diplomat
- In a saucepan, add milk, butter, and vanilla and bring to a simmer on low heat, then remove from the heat.250 ml full fat milk, 1 teaspoon vanilla paste, 16 g unsalted butter
- In a bowl, whisk together the egg yolks and sugar until pale add in flour and cornflour and whisk again until well combined.80 g sugar, 2 egg yolks, 14 g all purpose flour , 6 g cornflour
- Pour the milk over slowly the egg-flour mixture, whisking well, then put the mixture back into the saucepan and return it to heat and cook until it thickens, whisking continuously. Let it cool down to room temperature.
- In a mixing bowl, pour the heavy cream and whip until stiff peaks form.300 ml heavy cream
- Fold the whipped cream gently into the pastry cream.
- Spread 1- 1 ½ tablespoon of the filling on top of the half puff pastry sheet.
- Sprinkle some chopped strawberries on top, and then place the other puff pastry sheet on top.1 cup strawberries
- Repeat the same for all of the puff pastries. Sprinkle icing sugar on top.1 tablespoon icing sugar
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