The Quick and Easy Millefeuille with Diplomatic Cream

Clever Millefeuille: the secret to a perfect puff pastry that doesn’t get soggy, an infallible recipe explained step by step for perfect results.
Forget hours spent rolling out endless sheets: this is the ultimate recipe for those who love high-end desserts but are short on time.
Our Easy and Quick Millefeuille relies on cleverness without sacrificing elegance, using a base of ready-made crispy puff pastry, caramelized to perfection to ensure that irresistible “crunch” that contrasts with the softness of the filling.
The true secret of this dessert is the diplomatic cream, a divine meeting between the classic pastry cream and whipped cream, which gives a velvety, airy, and incredibly light texture.
It’s the perfect dessert to impress during an impromptu dinner or to treat yourself on a Sunday afternoon with minimal effort.
Why will you love this recipe?
Extreme speed: No long rest times; assemble and serve.
Perfect texture: The contrast between the caramelized powdered sugar in the oven and the soft cream is pure magic.
Versatility: You can enrich it with fresh strawberries, chocolate chips, or a sprinkle of chopped hazelnuts.
Let’s prepare this masterpiece of crunchiness and sweetness together: just a few ingredients and a pinch of creativity are enough to bring the queen of layered cakes to the table!

For those with glycemic index issues, suitable options are also available.

Quick recipes designed for you:

Difficulty: Very Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Boiling, Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients The Quick and Easy Millefeuille with Diplomatic Cream

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2 rolls puff pastry (or whole wheat puff pastry)
1 egg white
to taste granulated sugar (or erythritol)
2/3 cup whipping cream
2 cups milk
4 egg yolks
5 oz sugar (or 7 oz of erythritol)
1/3 cup flour (the one suitable for you)
1 packet vanillin
1 lemon zest
to taste butter
to taste powdered sugar (or powdered erythritol)
to taste fresh fruit

The Quick and Easy Millefeuille with Diplomatic Cream

Tools

What we need

2 Baking trays
2 Pots
1 Piping bag
1 Sieve for powdered sugar
1 Oven hot point

Steps

Prepare

it’s very simple.
The first thing to do is to take the puff pastry out of the fridge at least 30 minutes before.
Unroll the two rolls of puff pastry and cut them, creating 12 squares for each roll, making 24 in total.
Now prick each square with a fork and brush the surfaces with egg white, then sprinkle them with granulated sugar or erythritol.
Preheat the oven to 350°F and bake the sheets for a quarter of an hour. Once removed from the oven, let them cool.
Beat the egg yolks together with the sugar until creamy. At this point, also add the flour and mix.
In a saucepan, heat the milk with the vanillin and lemon zest, pour the mixture while stirring.
Cook until it starts to boil.
At this point, using a whisk, stir faster to avoid lumps.
Remove the cream from the heat and let it cool, covering it with cling film in contact.
Whip the cream that should be freezer cold for at least 30 minutes.
and when the pastry cream is well chilled, incorporate it into the chilled pastry cream
Once the diplomatic cream is ready put it in a piping bag, wash the fruit and select it so that it is small.
Now assemble the dessert: on the serving plate, place the first 8 sheets, then fill a piping bag with the cream we prepared and cover the first sheets with dollops
Complete all 8 squares of pastry this way.
Then place another sheet on the dollops of cream, then more dollops of cream, and so on. Finally, on the last layer of pastry sprinkle with powdered sugar, and top with fruit of your choice.
Here is The Quick and Easy Millefeuille with Diplomatic Cream ready.