The strawberry millefeuille with diplomatic cream is a fresh spring dessert. Perfect for any occasion, it does not take much time to prepare and will be appreciated by everyone. In this recipe I cut the puff pastry into many rectangles to obtain individual portions. If you prefer a single cake for a birthday or party, you can use more rectangular puff pastry sheets and layer them using the same method I propose. In any case I assure you there won’t be a single crumb left!
To discover more strawberry desserts: Strawberry recipes
Also try:
Millefeuille with mascarpone cream and mixed berries
Ricotta turnovers with wild blackberries
Millefeuille with cheese cream and wild blackberries
Apple turnovers with pastry cream
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 3Persone
- Cooking methods: Oven
Ingredients
- 1 roll Puff pastry
- 1 package Strawberries
- as needed Milk
- as needed Powdered sugar
- Fresh mint
- 4 Egg yolks
- 3/4 cup Granulated sugar
- 1/3 cup All-purpose flour
- 2 1/8 cups Milk
- 1 teaspoon Vanilla extract
- 3/4 cup Heavy cream
Preparation
To make the strawberry millefeuille with diplomatic cream, take the puff pastry, roll it out and prick it all over with a fork. Brush with milk and sprinkle with powdered sugar.
Bake in the oven at 356°F (180°C) for about 15–20 minutes, until golden. Once baked, remove from the oven and let cool.
With the help of a knife, cut it into as many squares or rectangles as you prefer. In this case I cut rectangles about 3 1/8 in (8 cm) long and 1 9/16 in (4 cm) wide.
Meanwhile, prepare the cream. Wash and chop the strawberries.
Once the pastry layers and the cream are cooled, you can assemble the millefeuille. Alternate a pastry layer and a layer of cream, finish with cream and garnish with strawberries and a few mint leaves.
For each millefeuille use three pastry rectangles. Keep refrigerated and serve with a dusting of powdered sugar.
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