Simple french dessert Millefeuille


  • 1 puff pastry
  • 20g butter at room temperature
  • 30g caster sugar
  • 400ml milk
  • 1 pck. Vanilla puding powder
  • 4Pl caster sugar
  • 1 vanilla sugar
  • 100g butter at room temperature
  • 1 whipped cream
  • 1 cream stiffener
  • 100g mascarpone
  • 200g Small fruit (raspberries, blackberries, cranberries, etc.)


  • Roll out the puff pastry and brush the surface with room temperature butter.
  • Then sprinkle sugar over the entire surface. First cut the pastry lengthways 2 times (to make 3 long sheets) and then cut these into 3cm wide strips.
  • Personally I find it works best to use a pizza knife to cut, it goes extremely quickly.
  • Place the dough on a baking tray and bake at 200C for approx 15 minutes until golden. I tend to cut the dough straight on the baking paper in which the dough is rolled and then I just fold the paper with the dough on the baking sheet.
  • Spacing between the dough is not necessary.
  • For the vanilla filling, heat the milk. Take some of the milk aside and add the custard powder, sugar and vanilla sugar. When the milk comes to a boil, pour in the whisked custard powder and cook to a thick pudding.
  • Place some cling film on top of the hot pudding to prevent a skin from forming and leave to cool like this.
  • Then just beat the butter until foamy, add the cold pudding and make a smooth filling. Put this in a food processor.
  • While the custard is cooling, whip the whipping cream with the stiffener until stiff. Add the mascarpone and beat through. Mix it with food processor.
  • Finally, just layer the millefeuille. Spread the vanilla filling on the first puff pastry sheet, place the second puff pastry sheet on top and spread the whipped cream on top.
  • Who wants can make a third tier, this is completely left to your imagination. I like 2 tiers because that’s the optimum height for me to eat.
  • Repeat this process until all the dough is used up.
  • Decorate the top layer with whipped cream and small fruits.
  • It’s a good idea to let the dessert rest for a couple of hours in the refrigerator before serving.

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