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Strawberry Cream Millefoglie Recipe

Looking for a special dessert to prepare for a special dinner? Try this fresh Strawberry Cream Millefoglie, prepared by baking the pastry, filling it with a mixture of Cream and custard (Chantilly Cream) and fresh strawberries. Millefoglie means " thousand leaves " and is the Italian version of the French pastry Mille-Feuille. You can prepare this cake with other fresh fruits if you prefer, and decorate the top some dark chocolate.


PREP: 40 min


COOK: 30 min

DIFFICULTY: intermediate



2 (500g) - ready-frozen pastry

12 - fresh strawberries

Chantilly Cream Ingredients

300ml - milk

4 - egg yolks

1/2 - lemon

70g - whitesugar

40g - cornstarch

400ml - heavy cream

4 - tablespoons icing sugar

- vanilla stick


Preheat oven to 200°C. Unfold puff pastry sheets and gently roll them into 12 inch pieces with a rolling pin on a lightly floured surface. Place into a large buttered baking sheet, and prick all over with a fork. Cut each sheet into rectangular pieces, sprinkle each of them with some icing sugar and bake in the preheated oven until pastry is puffed and golden, about 15 minutes. Remove from oven and let cool on the racks as you prepare Chantilly Cream: Pour the milk in a deep pot ( keep aside only 1 glass) and place over medium heat, add the vanilla extract or if you have a vanilla bean, using a sharp knife, split vanilla bean in half lengthways and scrape out seeds. Add bean and seeds to milk mixture. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot ( until milk begin to boil). Remove saucepan from heat, split vanilla. Now prepare the egg-sugar mixture: in a bowl whisk egg yolks and the white sugar, until creamy and well combined. Pour hot milk over egg yolks mixture, whisking carefully and constantly. Return all the prepared mixture over low heat, for about 15 minutes, stirring again and again, until custard is thick and coats the back of a spoon. NEVER allow custard to boil. Place it to a large bowl and cover with a plastic wrap. Allow to cool, and then add the whipped heavy cream. Place one puff pastry cake base on a serving plate, spread with one part of the prepared chantilly cream, make a second layer, repeating the previous step, make the last puff pastry layer, decorate the top with icing sugar, whipping heavy cream and fresh strawberries.

Strawberry Cream Millefoglie