Crispy, delicate, and scenic: this cream millefeuille with strawberry rosettes is the perfect dessert for every occasion and I thought of it for next Sunday’s Mother’s Day!

Three layers of puff pastry thin, crispy, and golden enclose a velvety cream, decorating the last with elegant fresh strawberry rosettes.

A refined dessert yet simple to make and even quick if made with the ready-made bases of puff pastry we find at the supermarket, and it will win you over at first glance and at… first bite!

I then made a no-cook cream with mascarpone, cream cheese, and whipping cream all sweetened with powdered sugar, but if you prefer, you can vary this filling in other ways!

VARIANTS OF THE CRUNCHY MILLEFEUILLE FILLING WITH FRESH STRAWBERRY ROSETTES

1. Lighter Mascarpone Chantilly:
• 8.8 oz mascarpone
• 1 cup whipping cream
• 5.6 oz powdered sugar
• vanilla essence or lemon zest
First, whip the cream, then add it to the already sweetened mascarpone with flavors. It has a more gentle taste while remaining stable!

2. Fresher Yogurt and Mascarpone Cream:
• 8.8 oz mascarpone
• 7 oz plain Greek yogurt or vanilla-flavored
• 5.6 oz powdered sugar
• vanilla essence
It has a slightly more tart taste which balances the sweetness of the strawberries

3. Ricotta and Cream without Mascarpone:
• 8.8 oz cow’s ricotta drained in a sieve for a couple of hours
• 6.8 fl oz whipping cream
• 2.8 oz powdered sugar
• vanilla essence or lemon zest
Perhaps more rustic but very creamy and perfect with fresh strawberry rosettes!

I have opened a free recipe channel on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!

STILL on the theme of SCENIC CAKES here are some recipes just below:

cream millefeuille with strawberry rosettes

Difficulty: Medium
Cost: Medium
Preparation time: 25 Minutes
Portions: 8 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: Mother's Day, Spring

Ingredients

3 packages puff pastry (round or rectangular depending on how you want to make the dessert)
1.1 lbs mascarpone
14 oz cream cheese
2.1 cups whipping cream (ice-cold)
5.3 oz powdered sugar
10 strawberries (approximately to be included with the cream in the layers)
as needed vanilla extract (or organic or untreated lemon zest)
as needed strawberries (large for easier slicing)
as needed powdered sugar
as needed mint (fresh)

Tools

Baking Pans
Forks
Parchment Paper
Bowls
Piping Bags
Knives

FOR THE PREPARATION OF THE CREAM MILLEFEUILLE RECIPE WITH FRESH STRAWBERRY ROSETTES

I then shape the 3 packages of pastry as I wish, prick them, and bake at 392°F for 15/20 minutes.
I previously covered each pastry layer with parchment paper, placing a tray on top to keep the layer flat (one is even too flat, darn it).
I also preferred not to add sugar to avoid caramelizing the pastry!
While the puff pastry bakes, I make the cream, an industrial dose for me!
Now I work the mascarpone with the cream cheese and powdered sugar with the beaters to obtain a smooth and creamy mixture.
In a second bowl, I now whip the ice-cold cream and then fold it into the cheese cream with movements from bottom to top.
Now I add the flavor I chose, vanilla extract, or lemon zest.
To assemble the cream millefeuille with fresh strawberry rosettes, I place the first layer of pastry on the serving plate.
I put the cream in the piping bag and fill the pastry, adding some strawberry pieces in the center.
I repeat with the second layer of puff pastry, placing the third layer of pastry on the cream and strawberries.
I decorate with more cream and fresh strawberry rosettes, mint leaves, dusting with powdered sugar at the end, and bringing it to the table!
SCENIC AND DELICIOUS THE CAKE WITH PUFF PASTRY AND NO-BAKE CREAM!
Enjoy your meal and happy cooking! Annalisa
WHY IS THE CREAM HERE MORE YELLOW????????Never mind….
If you prefer, you can use shortcrust pastry bases as I did in this recipe simulating an engagement ring for Valentine’s Day!