Millefeuille Cake
Mayte Rueda
The millefeuille cake is a classic dessert from French pastry, made with puff pastry and pastry cream. It can be decorated with sugar and chocolate glaze, fruits, etc. It is elegant and easy to prepare, as you can obtain the already made pastry from bakeries or pastry shops in supermarkets.
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Ingredients
10
Servings
  • 500 grams puff pastry
  • flour, for rolling out
  • 2 cups milk, for the pastry cream
  • 4 egg yolks, for the pastry cream
  • 1 1/2 tablespoons vanilla essence, for the pastry cream
  • 1/2 cups sugar, for the pastry cream
  • 1/4 cups cornstarch, for the pastry cream
  • mixed berries, strawberries, blackberries, blueberries.
Preparation
20 mins
30 mins
Low
  • Roll out the puff pastry to completely cover a baking tray, place another tray on top to apply pressure so that the pastry doesn't rise too much.
  • Bake the pastry at 180 °C for 20 minutes, remove from the oven, take off the tray on top and bake for 10 more minutes, to finish browning. Cool the puff pastry sheet.
  • For the pastry cream: Mix the milk, egg yolks, sugar, vanilla, and cornstarch cold in a pot, then heat over medium temperature while stirring for about 5 minutes. Once it thickens, turn off the heat and cool.
  • Carefully cut the sheet of puff pastry to have individual pieces, preferably using a serrated knife. The approximate measurements are 10 cm long by 4 cm wide.
  • Assemble the cake, place one of the individual puff pastry bases, add a layer of pastry cream using a piping bag and nozzle, then place another individual sheet on top without applying pressure. Repeat the operation with the pastry cream and the puff pastry sheet, finally add a little more pastry cream alternating with red fruits for decoration. Serve and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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