Millefeuille with Chantilly Cream Strawberries and Blueberries, an easy and delicious dessert, ideal for special occasions like Valentine’s Day, Christmas, or New Year’s Eve, for instance, or a birthday, or simply when you crave something tasty and delightful.
The preparation is very simple and quick. Just get 2 rolls of puff pastry, custard, whipping cream, fresh strawberries, and blueberries: 15 minutes in the oven, assemble, and the millefeuille is ready.
Delicious and also nice to look at.
Now let’s see together how to make the Millefeuille with Chantilly Cream Strawberries and Blueberries. Prepare the ingredients and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other recipes to try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 rolls puff pastry (rectangular)
- sugar (to sprinkle on the puff pastry before baking)
- 9 oz strawberries
- 5 oz blueberries
- 1/2 lemon (2 tablespoons of juice)
- 0.35 oz amaretto (liqueur)
- 7 oz whipping cream
- 7 oz custard
- 2.5 oz sugar (vanilla – for the cream)
- powdered sugar
Tools
To prepare the Millefeuille with Chantilly Cream Strawberries and Blueberries, you will need:
- 2 Baking trays
- 1 Bowl
- 1 Electric whisk
- 1 Small pot
- 1 Piping bag
Steps
Making the Millefeuille with Chantilly Cream Strawberries and Blueberries is very simple.
First, heat the oven to 392°F.
Unroll the puff pastry, cut it in half forming rectangles (you will use only 3). If you prefer, use only 1 roll of puff pastry: you will get a 2-layer millefeuille instead of 3.
With the remaining rectangle, cut out some hearts to bake in the oven for about 5 minutes. You will use them to decorate the dessert.
Transfer the rectangles onto 2 baking trays (1 if using only 1 roll of puff pastry), prick them with a fork and sprinkle them with sugar.
Bake for 15 minutes, until the pastry is puffed and golden. Remove from the oven and let cool.
Meanwhile, wash the strawberries and blueberries. Place them in a bowl with 10g of vanilla sugar, 2 tablespoons of lemon juice, and the amaretto, and mix.
In a bowl, whip the cream until stiff peaks form, and while whipping, incorporate 60g of vanilla sugar.
Add the whipped cream to the custard
and gently mix with a spatula.
Place a rectangle of puff pastry on a serving plate. Put the cream obtained in a piping bag,
distribute 1/3 of it on the pastry (or half if using only 2 rectangles) and add part of the fruit with the liqueur liquid.
Continue with the other layers of puff pastry and cream. Complete with the strawberries and blueberries.
Dust with powdered sugar. Decorate with puff pastry hearts and meringues to your liking.
Here’s the Millefeuille with Chantilly Cream Strawberries and Blueberries ready.
Enjoy your meal!
See you at the next recipe.
Storage
You can store the Millefeuille with Chantilly Cream Strawberries and Blueberries in the refrigerator for up to 2 days, in an airtight container.
Tips and Suggestions
– choice of cream: I used Oplà vegetable cream. It is already sweet, so I didn’t add sugar. If you use another type of cream, add 1 – 2 tablespoons of sugar while whipping it.
– To extract the seeds from the vanilla pod, cut the pod with a small knife and help yourself with a teaspoon to extract the seeds.
– Fill the cake with the cream 1 – 2 hours before serving it, but not too far in advance.
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