The quick Millefoglie with Chantilly cream is one of the most loved desserts in Italian pastry, and it’s also my favorite. Crunchy, creamy, and scenic, this cake is perfect for any occasion: birthdays, elegant dinners, or simply to indulge in a delicious treat. In this easy and quick recipe, I’ll explain how to prepare a homemade Millefoglie with ready-made puff pastry and a light vanilla-scented Chantilly cream.
If you’re looking for a quick Millefoglie recipe, you’re in the right place.
With few ingredients and simple steps, you can make a pastry-quality dessert without stress. The homemade Chantilly cream is prepared in a few minutes and is perfect for filling the crunchy pastry. I added chocolate chips, but you can add fresh fruits like strawberries or raspberries for a touch of color and freshness.
This Millefoglie with Chantilly cream is ideal for those who want to impress guests with a refined yet easy-to-prepare dessert. You don’t need to be an expert pastry chef: just follow the steps and use quality ingredients. If you want to know how to make a quick Millefoglie, keep reading the full recipe.
Discover the Millefoglie with Chantilly cream recipe and bring to the table an irresistible, simple, and quick dessert!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup cup milk
- 2 egg yolks
- 1/4 cup cup sugar or erythritol
- 2 tbsps tbsps cornstarch
- 1 tbsp vanilla extract
- 1 roll of puff pastry
- 3/4 cup cup vegetable cream
- chocolate chips
- 2 tbsps tablespoons of sugar or erythritol for the pastry
Tools
- 1 Mixer mixer
- 1 Cutting Board cutting board
- Pans
Steps
Unroll the puff pastry, prick it with a fork, and sprinkle with sugar or erythritol.
Bake it in a preheated oven at 356°F for about 20 minutes.
Meanwhile, prepare the cream by putting the yolks with the sugar in a bowl.
After mixing well, add the cornstarch and mix until obtaining a lump-free mixture.
Heat the milk until almost boiling and add the yolk mixture, return to the heat, stirring continuously until the desired consistency is obtained.
Pour the cream into a bowl, add the vanilla extract, and after mixing it with the cream, cover with a sheet of cling film in contact. Let it cool.
In a bowl, whip the vegetable cream.
Gently combine the cold cream with the whipped cream, mixing from bottom to top to prevent it from deflating.
Transfer the obtained cream into a piping bag
Level the puff pastry and cut it into three equal parts.
Place the pastry on the serving plate and fill it with cream and chocolate chips.
Cover with the pastry, fill, and finish with the last pastry layer.
Decorate as desired with powdered sugar and keep in the refrigerator until serving.
The Millefoglie with Chantilly cream is ready! 😊
