Mille-feuille Cake with Fresh Fruit. Easy and delicious, the mille-feuille cake with fresh fruit is perfect for celebrating a special occasion (I made it for Grandparents’ Day) or to enjoy at the end of a meal or to offer at a tea with friends, but also for breakfast.
For the preparation of the recipe, you need 3 sheets of puff pastry, some diplomat cream (or pastry cream, if you prefer), and fresh fruit as you like. I opted for strawberries (a must), blueberries, grapes, and pineapple. I think the latter gave an extra kick to the filling. Try it because it’s really good.
A classic of Italian pastry that always pleases everyone.
Let’s see together how to make the Mille-feuille Cake with Fresh Fruit. Prepare the ingredients, and let’s get started.
If you want, also try the Mille-feuille with Chantilly Cream Strawberries and Blueberries, in rectangular form.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other delicious recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven, Stove
- Cuisine: Italian
Ingredients
For a cake of 9.5 inches in diameter
- 3 sheets puff pastry
- 3 tablespoons brown sugar (or granulated)
- 1 cup milk
- 1 pod vanilla
- 1/2 lemon (zest)
- 1/3 cup sugar
- 3 tablespoons cornstarch (maizena)
- 3 egg yolks
- 3/4 cup whipping cream
- 3 slices canned pineapple (+ the juice)
- as needed strawberries
- as needed grapes
- as needed blueberries
- as needed chocolates
Tools
To make the Mille-feuille Cake with Fresh Fruit you will need:
- 3 Baking trays
- 1 Springform pan
- 1 Bowl
- 1 Mixer
- 1 Saucepan
- 1 Piping bag
Steps
HOW TO MAKE THE MILLE-FEUILLE CAKE WITH FRESH FRUIT
First, preheat the oven to 375°F.
Take the puff pastry out of the fridge and let it come to room temperature for at least 5 minutes, then unroll it. Using a springform pan, cut out 3 circles of about 9.5 inches (or the diameter you prefer).
Place the discs with their parchment paper on 3 trays, prick the surface with a fork, evenly distribute the brown sugar on each disc, and bake for about 15 minutes, until golden brown. Bake some of the excess puff pastry in the oven for about 10 minutes (you’ll need it to complete the cake) and with the leftover pastry, create chocolate and jam pastries.
Put a saucepan with the milk on the heat, with the seeds extracted from the vanilla pod, the pod, and the grated zest of the lemon.
Meanwhile, put the egg yolks, the sugar, and the cornstarch in a bowl and beat with an electric mixer until you get a soft and foamy mixture. As soon as the milk comes to a boil, turn off the heat, remove the pod, and strain the milk in a stream directly onto the egg mixture, stirring.
Pour the mixture into the saucepan, return to the heat and let the cream thicken, stirring constantly to prevent lumps. Place the thickened cream in the bowl, cover it with plastic wrap, and let it cool in the fridge for about half an hour.
When the cream is well chilled, whip the cream and fold it into the cream little by little (after softening it with a hand whisk), stirring gently from bottom to top with a spatula, so as not to deflate everything.
Place a puff pastry disc on a serving plate, brush it with pineapple juice, put the cream in a piping bag, and cover the surface, creating a spiral, and spread pieces of fruit as desired. Repeat with the other discs.
Finish the cake by covering the edges with the remaining diplomat cream, crumble the leftover puff pastry, and with the help of a spatula, distribute it all around. Finish with coconut chocolates, store in the fridge, and serve.
Here is the Mille-feuille Cake with Fresh Fruit ready. Enjoy!
Until the next recipe.
Storage
You can store the Mille-feuille Cake in the fridge, although it loses a bit of its crunchiness.
Tips and Suggestions
– size: I cut circles of about 9.5 inches in diameter, and it’s the right size for a cake for 6 – 8 people.
– choice of cream: I used Oplà vegetable cream. It’s already sweet, so I didn’t add sugar. If you use another type of cream, add 1 – 2 tablespoons of sugar while whipping.
– To extract the seeds from the vanilla pod, cut the pod with a knife and scrape the seeds out using a teaspoon.
– Fill the cake with the cream 1 – 2 hours before serving, but not too far in advance.
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