Millefeuille cake with Nutella and mascarpone — easy & quick.
Two layers of extremely crispy, golden puff pastry alternated with a luscious Nutella and mascarpone cream, all topped with gianduia chocolate curls.
The millefeuille cake is one of the most classic and delicious pastries. It is distinguished by the delightful and irresistible contrast between the delicate creaminess of the filling and the flaky crispness of the bases.
Practically poetry with every forkful.
This preparation, besides being exquisite, is both quick and simple. Don’t be intimidated by its sometimes “majestical” appearance.
Preparing a delicious millefeuille at home is not an impossible task, especially if you decide to use ready-made puff pastry.
It’s a dessert suitable for every occasion and season, customizable to personal tastes and lends itself to many delicious variations.
Today’s version alternates crunchy layers of puff pastry with my tried-and-true Nutella and mascarpone cream and is decorated with gianduia chocolate curls.
You will simply need two rolls of puff pastry, some Nutella and mascarpone to achieve a perfect result in just a few minutes.
In this case I assembled the millefeuille as small rectangular cakes. However, nothing prevents you from making a single large rectangle, a round base, or individual portions.
It will be extraordinary and perfect for any occasion, ensuring a wonderful impression on your guests who will surely ask for seconds!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 6 – 8 people
- Cuisine: Italian
Ingredients
- 2 rolls rectangular puff pastry
- to taste granulated sugar
- to taste butter (for brushing the surface)
- 1 2/3 cups mascarpone (about 400 g / 14 oz)
- 3/4 cup Nutella (about 200 g / 7 oz)
- 3.5 oz gianduia chocolate (or milk chocolate)
Preparation
First of all, so that the ingredients blend together well, they should be at room temperature.
Therefore, I recommend keeping the mascarpone out of the refrigerator for at least half an hour before using it and slightly softening the Nutella by microwaving it for one minute or heating it in a bain-marie.
After that, it’s child’s play. Simply mix the mascarpone and Nutella together with electric beaters until they are perfectly combined.
Once you have a smooth cream, transfer the mixture to a bowl until ready to use.Roll out both puff pastry sheets.
Using a pizza wheel or a sharp knife, cut three equal-sized rectangles from each sheet (you will have a total of 6 rectangles).
Place the rectangles on baking sheets lined with parchment paper (you will need two) and prick the surface with a fork so they don’t puff up too much during baking.
Brush the puff pastry surface with a little melted butter using a pastry brush, then sprinkle each rectangle with granulated sugar.
Bake in a preheated fan (convection) oven at 356°F for about 15 minutes, taking care not to burn them.
The pastry should turn lightly golden and puff up a little.
Once your puff pastry sheets are cooked, remove them from the oven and let them cool, preferably on a rack.Spoon the cream prepared earlier into a piping bag fitted with a star tip.
Place the first puff pastry sheet on a serving plate and fill with Nutella-mascarpone cream, piping rosettes to cover the entire surface.
Place the second pastry sheet on top and repeat the same operation.
Now take the gianduia (or dark, if you prefer) chocolate and create curls by placing the blade of a long knife against the end of the chocolate bar and carefully scraping toward you to shave the surface.
Sprinkle the chocolate curls over the top layer of puff pastry.
Here is your super delicious and very quick Nutella and mascarpone millefeuille! I stopped at two layers, but nothing prevents you from making a third!!!
Notes
Millefeuille cake with Nutella and mascarpone — storage and tips
The millefeuille cake, once filled, keeps its crispness for a few hours; if it remains until the next day it will still taste good but may be less crunchy.
If you want to get ahead you can prepare both the cream and the pastry one day in advance. Store the cream in the refrigerator covered with plastic wrap, while the puff pastry can be kept at room temperature in a closed container with a lid.
Don’t forget to prick the surface of the pastry before baking; this simple step prevents the pastry from puffing up too much (in this preparation it’s not necessary for it to fully inflate) and, at the same time, you’ll get a better result.
This mascarpone and Nutella cream, in addition to being the filling for this millefeuille, can also be used to fill sponge cake, cupcakes, or to create the famous “Torta 2000” from the Susa area in Piedmont (if you want to try it you can find the recipe here Torta con Crema di Mascarpone e Nutella).
Finally, to make your cream even more indulgent you can enrich it with chopped hazelnuts and do the same on the top layer by sprinkling the chocolate shavings.
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