The quick millefeuille with puff pastry and light cream is the perfect dessert when you have little time but don’t want to miss out on an elegant and tasty dessert.
It is made very quickly using ready-made puff pastry, baked in the oven with a simple sprinkle of sugar, and a custard lightened with whipped cream, soft and delicate.
After a short rest in the refrigerator, this homemade millefeuille is easily sliced into portions reminiscent of the classic pastry shop treats, beautiful to see and delightful to taste.
A simple, quick dessert, ideal to serve at the end of a meal or when guests arrive unexpectedly.
Before moving on to the recipe, here are more dessert ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Stovetop, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 rolls puff pastry (preferably rectangular)
- 2 cups milk
- 3/4 cup sugar
- 4 egg yolks
- 1/4 cup cornstarch
- vanilla flavor
- 1 cup whipping cream
- powdered sugar (for serving)
Tools
- 1 Saucepan
- 1 Knife
Preparation
I heat the milk with half the sugar until almost boiling.
In a bowl, I quickly mix the egg yolks, the remaining sugar, and the cornstarch with a fork until smooth.
I pour the hot milk over the egg mixture, mix, and return everything to the heat.
I cook for a few minutes, stirring constantly, until the cream starts to thicken.
I turn off the heat and continue stirring until it becomes smooth and velvety, add the vanilla flavor, then let it cool completely.
I take the rectangular puff pastry and cut out three rectangles:
two from the first roll and one from the second, using the scraps as well.
I prick the surface, sprinkle with granulated sugar, and bake at 392°F for 8-10 minutes, until golden.
The scraps become excellent crispy pastries to snack on 😄
I gently fold 1 cup of whipped cream into the cooled custard.
I spread the light cream over the first layer of puff pastry, cover with the second, add more cream, and finish with the third layer of puff pastry.
📝 Final Notes
Let the millefeuille rest in the refrigerator for at least 2 hours, allowing the cream to set well.
Before serving, sprinkle with powdered sugar.
After slicing the first pieces, I enjoy dividing the rest into squares, perfect as single-serving pastries.
FAQ
Can I prepare the millefeuille in advance?
Yes, it is even recommended. Preparing it a few hours in advance allows the cream to firm up better, making it easier to slice.
Can I replace the cream in the filling?
Yes, you can use only classic custard, but the cream makes the filling lighter and creamier, perfect for this quick millefeuille.
