Strawberry Mille Feuille

I LOVE French-inspired desserts, such as this strawberry mille feuille! I made it with diplomat creme and fresh strawberries sandwiched between 2 layers of crispy puff pastry. SO delicious and I promise it will be your favorite dessert ever!

Strawberry Mille Feuille

The texture is light and airy, but you will still be able to hold the stack of filling! Speaking of the filling, it's so creamy in taste and velvety smooth in texture! Also, strawberries give brightness and a burst of flavor to the pastry!

The red color of strawberries scattered on top of this pastry is also perfect for Valentine's Day, don't you think? Bake this recipe at home, and wrap it up in some fancy box to gift your loved ones!

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 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 lightly floured surface and use a sharp knife to cut it into 10 equal rectangular pieces.

Three: Place them on the baking tray and bake in the oven for 10-15 minutes or until lightly golden brown. Allow them to cool on a wire rack, and start making the filling.

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).

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 so the whole dish will 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 then serve on a serving plate.

Tip: Chill the finished Mille Feuille in the fridge for two hours so the creme diplomat filling will be able to be 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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