The millefeuille with chantilly cream is similar to a diplomatic cake, so puff pastry, sponge cake, and Italian-style chantilly cream, an absolute delight and then if you think about it, it’s not that difficult to make. The sponge sheet can be prepared in 10 minutes including baking, and while you bake the puff pastry in the oven, prepare the cream, and voilà, the dessert is ready.
A perfect combination of sweetness and crispiness, balanced by the softness of the sponge cake that will make you go crazy, a dessert much appreciated by everyone.
Here is the diplomatic cake in case you want to prepare that too, and then we made a diplomatic cream with fresh fruit which you can use to fill any dessert you like.
Last but not least, this sponge roll with custard will impress, and you can prepare it well in advance, try it!!
Let’s find out right after the photo, as always, how to prepare this millefeuille with chantilly cream!!
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for millefeuille with chantilly cream
- 1 puff pastry (rectangular)
- 8.8 oz fresh liquid cream
- 1.1 lbs custard
- 4 eggs
- 0.6 cups all-purpose flour
- 0.5 cups sugar
- 3.5 tbsp sunflower seed oil
Tools
- 1 Electric whisk
- 1 Spatula
- 2 Bowls
- 1 Baking tray (oven safe)
- 1 Small pot
Preparation of millefeuille with chantilly cream
To prepare the millefeuille with chantilly cream, first make the custard and let it cool covered with cling film.
While it cools, prepare the sponge sheet by preheating the oven to 392°F in static mode.
Beat the eggs with the sugar until you have a foamy and almost white mixture.
Add the oil in a thin stream while the mixer is running.
With a spatula, fold in the flour in several additions, gently moving from bottom to top.
Pour the mixture into a baking tray lined with parchment paper and spread it to the edges.
Bake the sponge roll in the oven for 8 minutes, remove and let it cool.
Unroll the puff pastry keeping its parchment paper, prick it with a fork, and bake it in the oven for 10 minutes or until golden brown.
Divide the puff pastry into 2 equal parts and do the same with the sponge roll.
Whip the fresh liquid cream with the sugar to stiff peaks and mix it with the custard while the mixer is running.
Place a rectangle of sponge sheet on a serving plate, generously cover with the chantilly.
Lay a puff pastry rectangle on top, then more cream, and then the second rectangle of sponge sheet until you finish the ingredients.
Cover the millefeuille with cling film and place in the refrigerator for at least 1 hour.
Before serving, sprinkle with powdered sugar and..
ENJOY YOUR MEAL
Frequently asked questions that may help you in preparation
Can I flavor the chantilly cream?
– Of course, you can add half a teaspoon of vanilla extract or rum.
Can I make the millefeuille without sponge cake?
– Yes, it will be much faster and super crispy.
How can I store the millefeuille with chantilly cream?
– You can store it in the refrigerator tightly closed in an airtight container or wrapped in cling film for 2 days.
– You can also freeze it and then let it defrost at room temperature.
Other recipes
If you want to see other types of recipes you can go back to HOME.
