Dessert with puff pastry cookies and cream, the quick and very easy mille-feuille. The quick mille-feuille with puff pastry cookies and custard with whipped cream or diplomatic cream is a very simple to prepare and indulgent dessert that can be made well in advance and even the day before, because after resting it becomes much better.
This Mille-feuille Cake with puff pastry cookies is a super quick, handy and clever recipe to bring to the table and, with just a few steps, create a stunning Mille-feuille Cake that will win over all your guests. To make this very fast dessert I chose to use packaged puff pastry biscuits, also known as sfogliatine, fundamental to create the layers that otherwise I would have had to obtain by baking puff pastry. For the cream I used my smart pastry cream made with and mixed with whipped cream, resulting in what some call Chantilly cream but which in reality is the famous diplomatic cream, much more velvety, delicate and creamy than traditional custard.
For my husband’s birthday, unable to turn on the oven and short on time, I thought of making this easy and quick mille-feuille, a clever idea for a no-bake (oven-free) cake that is delicious. I really hope you like this indulgent idea, and if you try it I’m sure it will win you over too! Now let’s run to the kitchen, but before you start cooking, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here) and I also suggest taking a look at these recipes:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to make the Dessert with Puff Pastry Cookies and Cream
- 10 oz puff pastry cookies (sfogliatine), sweet
- 2 1/8 cups milk
- 6 oz sugar
- 2 eggs
- 3.5 oz all-purpose flour (00)
- 1 tsp vanilla extract
- to taste lemon zest (organic)
- to taste sliced almonds
- 7.5 fl oz heavy cream (for whipping)
Tools
- Bowl
- Baking dish
- Mixer
Steps to make the Dessert with Puff Pastry Cookies and Cream
Put the sugar in a saucepan, add the eggs and mix, then add the vanilla extract.
Pour in a little milk, add the flour, whisk and dissolve everything well to avoid lumps. Then pour in the rest of the milk, combine and place on the stove.
Add a bit of lemon zest.
Let it thicken over moderate heat, stirring continuously. Turn off the heat, remove the grated lemon zest, whisk again and let the cream cool in a bowl covered with plastic wrap. When the cream is cold (and never before), semi-whip the cream.
Fold the pastry cream into the whipped cream gently with a spatula.
Arrange the puff pastry cookies in a 6×10 in baking dish covering the entire base and pour the cream over them. Level and cover with another layer of puff pastry cookies and some sliced almonds.
The cake is ready. I recommend letting it rest at least 8 hours before serving; the puff pastry cookies will absorb some moisture from the cream, turning the dessert into a single unified cake.
The puff pastry and cream cake keeps in the fridge for up to 3 days.
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