The pastry

  • 400 grams (14.1 ounces) butter
  • 400 grams (14.1 ounces) flour
  • 5 grams (0.18 ounces) salt
  • 170 milliliters (5.75 fluid ounces) water
  • 60 grams (2.1 ounces) powdered sugar

The custard

  • 2 egg yolks
  • 80 grams (2.8 ounces) sugar
  • 35 grams (1.2 ounces) cornstarch
  • 300 milliliters (10.14 fluid ounces) milk
  • Vanilla paste (or sugar) to taste
  • 280 grams (9.88 ounces) condensed milk
  • 250 grams (8.82 ounces) butter

Berry confit

  • 150 grams (5.3 ounces) frozen blueberries
  • 50 grams (1.8 ounces) sugar
  • 5 grams (0.18 ounces) starch
  • 15 grams (0.53 fluid ounces) cold water


  • Freezer

    A must for ensuring your butter and water are ice cold, which is key to achieving a perfectly flaky pastry.

  • Grater

    A coarse grater will help you grate the butter into the flour for a quicker and more even mix.

  • Oven

    Preheated to 464°F (240°C) with convection mode to achieve the perfect bake.

  • Parchment Paper

    Essential for rolling out your dough and keeping it from sticking.

  • Wire Rack

    Allows your baked layers to cool completely, preventing sogginess.

  • Cling Film

    To cover your custard while it cools and prevent a skin from forming.


Step 1

1. Place the butter in the freezer overnight in advance. Place the water in the freezer an hour before cooking. Sift the flour and add salt. On a coarse grater, quickly grate the butter, periodically mixing it with flour. Pour in very cold water and mix quickly. It's not necessary to knead until the dough is homogeneous; just gather the dough into a ball. Put it in a bag and refrigerate for half an hour.

Step 2

2. Divide the dough into 10 even pieces. Roll out each on parchment into a thin layer, cut out a circle of the right size, sprinkle with powdered sugar, and bake together with the trimmings in a preheated oven at 464°F (240°C) in the convection mode for 6-7 minutes. Place on a wire rack and let them cool completely. Cold dough is easier and faster to roll out without extra flour, so keep the remaining pieces in the freezer while rolling out a couple of them.

Step 3

3. Mix the yolks with sugar and cornstarch, then add hot milk. Cook until the mixture thickens. Remove from heat and add vanilla paste. Cover with cling film and cool completely. Beat the butter until it is white and fluffy. Gradually add the custard and condensed milk, spoon by spoon, whisking until smooth.

Step 4

4. Cook the blueberries with sugar until the sugar dissolves. Mix the starch with water and pour this mixture into the berries in a thin stream, whisking quickly. Cook for a minute and then cool in the fridge.

Step 5

5. Grease each pastry layer with custard. Alternate these layers, adding some berry confit over several custard layers. Grease the sides and the top of the cake with custard and sprinkle with pastry crumbs. Let the cake stabilize in the fridge. Letting the cake sit in the fridge for a few hours or overnight will improve its flavor and firmness.


✨ **Serve it Up Right:** Whether you’re enjoying your masterpiece at a cozy brunch or as the showstopper dessert of a celebratory feast, this pastry pairs perfectly with a variety of accompaniments. Try serving it with a rich **cup of coffee or a delicate tea**, enhancing the buttery, flaky layers with your drink’s flavors. 💫

🍓 **Berry Good:** Top each slice with a handful of fresh berries for a burst of tartness and color. Not only does it add a fantastic balance to the creamy custard and sweet confit, but it also makes your pastry look irresistibly gourmet. 🌟

🍨 **Different Toppings:** For the ultimate indulgence, serve warm slices with a scoop of **vanilla ice cream** or a dollop of **whipped cream**. The contrast of temperatures takes the experience to a whole new level of deliciousness. 🍦

🥳 **Party Perfect:** Planning to serve this at a party? 🥳 Create a dessert station with various toppings and sauces, letting guests customize their pieces. Think caramel drizzle, nuts, or even a sprinkle of sea salt for a luxe touch. 🥜


🌱 **Gluten-Free**: Swap out the all-purpose flour for a **gluten-free flour blend** to make this pastry safe for gluten-intolerant friends. Ensure your blend has xanthan gum to maintain that perfect structure. 😋

💚 **Vegan Delight**: For a vegan version, replace the butter with **vegan butter** and use a **plant-based milk** like almond or oat for the custard. Substitute the egg yolks with a mixture of **cornstarch and water** to achieve the desired consistency. 🥥🍃


  • How do I prevent my dough from becoming too sticky?

    Keep your butter and water as cold as possible and avoid over-kneading. Also, roll out the dough on parchment paper to minimize sticking.

  • Can I make the pastry dough in advance?

    Yes, you can prepare the dough and store it in the freezer for up to two weeks. When ready to use, thaw in the fridge overnight.

  • Why did my custard turn out lumpy?

    Make sure to whisk continuously while cooking the custard and gradually add the hot milk to avoid abrupt temperature changes.

  • What should I do if my confit is too runny?

    If your berry confit is too thin, cook it for a bit longer until it thickens. You can also add a bit more cornstarch mixed with water.

  • How can I make my pastry layers more even?

    Weigh each dough piece to ensure uniformity and roll them out consistently on parchment paper.

  • Can I add different flavors to the custard?

    Absolutely! Feel free to experiment with flavors like citrus zest, different extracts, or even a splash of liqueur for a grown-up twist.

Nutrition facts

Crispy winter Millefeuille cake
Recipe Yield:1 cake (10 servings)
Calories:Approximately 450-500 calories per serving
Calories (Min - Max):450 - 500
Total Fat:30g
Saturated Fat:18g
Total Carbohydrate:50g
Total Sugars:30g