Ingredients

Cream Filling

Cold heavy cream, 33% fat, 150 milliliters / 5 fluid ounces
Cold cream cheese, 200 grams / 7 ounces
Powdered sugar, 2-3 tablespoons (to taste)
Zest of 1/2 lemon
Fresh raspberries
We recommend:

Instructions

Step 1

Prepare the Pastry

First, divide the *thawed puff pastry sheet* into 6 equal rectangles. Arrange them evenly on a baking sheet.

*Dust generously* with powdered sugar to ensure a sweet, crispy finish.

Preheat your oven to *200°C / 390°F*. Bake the pastries until they are golden brown, approximately 8-10 minutes, but keep a close eye to avoid burning.

Let the pastries *cool completely* before assembling.

Step 2

Make the Cream Filling

Using a clean and dry mixing bowl, whip the *cold heavy cream* until it reaches stiff peaks. This ensures a luscious, voluminous cream.

Add in the powdered sugar and *cold cream cheese*, mixing until smooth and well combined.

If desired, incorporate the zest of *1/2 a lemon* for a refreshing hint.

Step 3

Assemble the Mille-Feuille

Carefully split each of the pastry rectangles into *two layers* to form twelve in total.

Generously spread or pipe the cream filling onto the bottom layer of each piece. Add a few fresh *raspberries* on top for a burst of flavor.

Gently place the second pastry layer over the cream and berries. Dust the top with more *powdered sugar*, if desired.

Your delectable mille-feuille is ready to enjoy!

Servings

The *mille-feuille* is a dessert that invites creativity and elegance in its presentation. Serve each slice with a dusting of powdered sugar for a classic touch. 🍰 For a more vibrant display, scatter a few extra fresh berries around the plate. Their colors and juiciness add a refreshing contrast to the creamy layers. 🍓🍒

Consider pairing this dessert with a light and crisp beverage, such as a glass of chilled white wine or a berry-infused iced tea. 🍷 Each sip will complement the rich and creamy textures without overpowering them. ☕️

Hosting a special brunch? This *mille-feuille* shines as a centerpiece on any dessert table. Serve alongside light finger sandwiches or fresh fruit platters to balance its richness. The elegant layers are sure to be a conversation starter, leaving your guests in awe. 👩‍🍳✨

Equipment

Whisk or Electric Mixer

A must-have for achieving those stiff peaks in your cream. If using a hand whisk, be prepared for a little arm workout!

We recommend:

Variations

Gluten-Free Version 🌾: Swap out regular puff pastry for a gluten-free version available in many bakeries or health food stores. The layers will still be light and crispy, offering the same delightful crunch that everyone loves.

Vegan Twist 🌱: Use a plant-based cream alternative and a vegan-friendly puff pastry. For the creamy layer, coconut cream works beautifully, delivering a subtle tropical note. Use agave syrup instead of powdered sugar to sweeten things up naturally.

Faq

  • How do I prevent my cream from being runny?

    Make sure both your cream and mixing tools are cold. This helps the cream whip faster and hold its shape better.

  • Can I use pre-made whipped cream?

    Yes, but making your own gives you control over sweetness and ensures a fresher taste.

  • What can I do if my pastry burns?

    Check your oven’s temperature with an oven thermometer and reduce the baking time. A light golden color is the goal.

  • How do I get even layers?

    Use a ruler and a sharp knife to measure and cut uniform rectangles for consistent layers.

  • Can I assemble the mille-feuille in advance?

    It’s best to assemble shortly before serving to keep the pastry crisp. Pre-bake the pastry and prepare the cream in advance.

  • How do I store leftovers?

    Keep any leftovers in the fridge, but note that storage may soften the pastry. Enjoy them within a day for the best texture.

Nutrition facts

Crispy Mille-Feuille with Fresh Berries and Cream
Recipe Yield:12 servings
Calories:Approximately 200-250 calories per serving
Calories (Min - Max):200 - 250
Total Fat:15g
Saturated Fat:9g
Protein:3g
Total Carbohydrate:18g
Total Sugars:8g