Crispy, delicate, and scenic: this millefeuille with cream and strawberry roses is the perfect dessert for any occasion, planned for Mother’s Day next Sunday!

Three layers of thin, crispy, golden puff pastry encase a velvety cream, decorating the top with elegant fresh strawberry roses.

A refined yet simple dessert to make, quick too if done with ready-made puff pastry from the supermarket, and it will captivate you at first glance and…at the first bite!

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

VARIANTS OF THE CRISPY MILLEFEUILLE FILLING WITH FRESH STRAWBERRY ROSES

1. Lighter Mascarpone Chantilly Cream:
• 250 g of mascarpone
• 1 cup of heavy cream
• 1/2 cup of powdered sugar
• vanilla flavoring or lemon zest
Whip the cream first, then mix it with the already sweetened and flavored mascarpone. It has a gentler taste while remaining stable!

2. Fresher Yogurt and Mascarpone Cream:
• 250 g of mascarpone
• 3/4 cup of Greek yogurt plain or vanilla flavor
• 1/2 cup of powdered sugar
• vanilla flavoring
It has a slightly more acidic taste that balances the sweetness of the strawberries

3. Ricotta and Cream without Mascarpone:
• 250 g of cow ricotta, drained in a sieve for a couple of hours
• 3/4 cup of heavy cream
• 2/3 cup of powdered sugar
• vanilla flavoring or lemon zest
Perhaps more rustic but very creamy and perfect with fresh strawberry roses!

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I’ve opened a recipe channel available to everyone and free on WhatsApp, 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 a sweet and a savory recipe! °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°““““““““°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°

ALWAYS on the theme of SCENIC CAKES, here’s some recipes just below:

cream millefeuille with strawberry rosettes

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

Ingredients

3 packages puff pastry (round or rectangular depending on how you want to shape the dessert)
500 g mascarpone
400 g cream cheese
2 cups ml heavy cream (very cold)
1 1/4 cups g powdered sugar
10 strawberries (approximately to insert with the cream in the layers)
to taste vanilla extract (or organic lemon zest or untreated)
to taste strawberries (large for better carving)
to taste powdered sugar
to taste mint (fresh)

Tools

Baking Pans
Forks
Parchment Paper
Bowls
Piping Bags
Knives

FOR THE PREPARATION OF THE MILLEFEUILLE RECIPE WITH CREAM AND FRESH STRAWBERRY ROSES

I then shape the 3 packages of puff pastry as I like, prick them and bake at 392°F for 15/20 minutes.
I have previously covered each layer of pastry with parchment paper, placing a baking pan on top to keep the layer flat (one is too flat, alas).
I also preferred not to add sugar to avoid caramelizing the pastry!
While the puff pastry bakes, I make the cream, industrial dose for me!
I now work the mascarpone with the cream cheese and powdered sugar with a mixer to obtain a smooth and creamy mixture.
In a second bowl, I now whip the very cold cream and then incorporate it into the cheese cream with movements from bottom to top.
Now I add the chosen flavoring, vanilla extract or lemon zest.
To assemble the millefeuille cake with fresh strawberry roses, I place the first layer of pastry on the serving plate.
I insert the cream in the piping bag and fill the pastry, also adding several strawberry pieces in the center.
I repeat with the second layer of puff pastry, placing the third layer of pastry on top of the cream and strawberries.
I decorate with more cream and fresh strawberry roses, mint leaves, and finally sprinkle with powdered sugar before serving!
SCENIC AND DELECTABLE PASTRY WITH NO-BAKE CREAM!
Enjoy your meal and happy cooking! Annalisa
WHY IS THE CREAM YELLOWER HERE??? Oh well…
If you prefer, you can use shortcrust pastry bases as I did in this recipe simulating an engagement ring for Valentine’s Day!