Strawberry Mille Feuille is an easy French-inspired dessert made with creamy diplomat creme and fresh strawberries sandwiched between 2 layers of crispy puff pastry. The best summer dessert ever!
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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!
This recipe is rich with smooth and creamy filling, and the flaky and crisp base of puff pastry provides a perfect contrast that makes this recipe a must-try! 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!
Ingredients
Full information on ingredients and quantities is in the recipe card at the end of the post.
Puff Pastry Sheet. I use store bought puff pastry sheet.
Full-Fat Milk. It makes this dessert rich and creamy.
Butter. I use unsalted butter, it helps the pastry cream get a richer and deeper flavor. I use a tiny amount.
Vanilla Paste. To flavor this dessert. You may use vanilla extract instead.
Egg Yolks. It help the pastry cream thicken and have a smooth and velvety texture.
Sugar. To sweeten the Creme Diplomat.
All Purpose Flour. All purpose flour is useful in thickening the pastry cream.
Cornflour. Cornflour is another thickener for your pastry cream. It helps prevent the cream from becoming watery and runny.
Heavy Cream. Double cream also gives a better mouthfeel to this recipe as it adds a more velvety and delicate texture.
Strawberries. I like to sprinkling chopped fresh strawberries on top of each layer to add a sweet, fruity flavor.
Icing Sugar. It is optional for decoration.
How To Make Strawberry Mille Feuille
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.
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.
Success Tips
- Keep the puff pastry sheet cold so it'll retain its flaky and buttery texture even when baked.
- Use a piping bag when placing the creme diplomat so the whole dish will look clean.
- Chill the finished Mille Feuille in the fridge for two hours so the creme diplomat filling will be able to be set.
Recipe Variations
- Drizzle caramel or chocolate sauce on top of this pastry instead of icing sugar.
- Flavor your creme diplomat with chocolate, almond extract, or citrus zest for more flavor.
Storage
I store this pastry in an airtight container in the fridge for up to 24 hours. However, I don't prefer freezing it because it comes out of the freezer, not as crispy and a little bit soggy.
Recipe FAQs
I prefer fresh strawberries, but you can still use frozen strawberries for this recipe so long as you've drained them from excess water.
Pastry cream is a custard usually thickened with all-purpose flour or cornstarch, while diplomat cream is pastry cream mixed with whipped cream; it is a baker-style cream.
More Easy Recipes
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- 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
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
Notes
- Keep the puff pastry sheet cold so it'll retain its flaky and buttery texture even when baked.
- Use a piping bag when placing the creme diplomat so the whole dish will look clean.
Katie
Wonderful recipe. I followed the recipe but drizzled the top with melted chocolate instead of powdered sugar.
Patty
Excellent dessert for the weekend. Thanks for sharing the recipe.