The Millefeuille Cake with Cream and Fruit is a delicious and easy to make dessert, ideal for concluding a rich lunch or as a birthday cake. I called this millefeuille “fast” because for the base I use the ready-made puff pastry, the one you buy in the fridge counter of the supermarket, while for the cream I use the Custard which is really made in 5 minutes. In a few gestures and with simple and genuine ingredients you will make a cake as good as the ones we buy in the pastry shop!
This millefeuille is also very beautiful thanks to its fresh fruit decoration; today I chose to garnish it with fregola and kiwi, but pineapple, peaches, grapes, berries will also do well … in short, a lot of space for your imagination! Write to me in the comments if you will make this dessert and what you think of it, but I’m sure you will really like Millefeuille Cake!
Preparation time: 30 min
Cooking time: 15 min
Ready in: 45 min
FOR THE BASE
1 roll of rectangular puff pastry
Caster sugar to taste
Icing sugar to taste
FOR THE CREAM
1 bag of Custard (75 g)
300 ml of milk
250 g mascarpone
250 ml fresh cream
1 tablespoon icing sugar
Fresh seasonal fruit for garnish (I used strawberries and kiwis)
Preparation of Millefeuille Cake
First, let’s prepare the puff pastry base. Unroll the puff pastry and cut it into 3 equal rectangles. Arrange the rectangles on a baking sheet, then sprinkle them evenly with granulated sugar and icing sugar (I used the one with a measuring cap); the granulated sugar will serve to make the puff pastry even crisper, while the icing sugar will caramelize making the puff pastry “impermeable” to the humidity of the cream. Prick the puff pastry rectangles abundantly with the prongs of a fork; try to do this carefully as the sheet must not grow during cooking. Bake the puff pastry rectangles in a preheated oven at 180 degrees for 15 – 20 minutes; if the dough starts to swell during cooking, do not hesitate to open the oven and prick the dough again.
Here is the puff pastry after cooking, golden brown, “low” and evenly caramelized! Let it cool completely before proceeding with the recipe.
Let’s prepare the cream now. Put the milk at room temperature in a large bowl, pour the contents of the custard bag and work everything with the electric mixer for a couple of minutes. In the end, you will get a smooth and very fragrant custard!
In a separate bowl put the mascarpone, the cold cream of the fridge and a spoonful of icing sugar and work all the ingredients with the electric mixer until you get a firm whipped cream. Now mix the custard with the whipped cream with the help of a spatula.
Here is the cream ready! At this point, transfer it to a piping bag.
We are ready to compose our millefeuille; I recommend you do it directly on the plate or the serving tray. Put a teaspoon of cream on the tray, then place the first rectangle of puff pastry on it; this small amount of cream will ensure that our puff pastry is well “anchored” to the serving tray without slipping! Now fill each layer of puff pastry with the cream; I put it forming small tufts, so as to make the layering beautiful to look at.
Once the millefeuille is made up, let it rest in the fridge for a couple of hours; resting in the fridge will slightly soften the pastry, making the puff pastry easy to cut.
After resting in the fridge, we can have fun decorating the cake with fruit; today I chose strawberries and kiwis, but pineapples, grapes, peaches, bananas, berries will also do well … in short, plenty of room for imagination! I advise you to compose the puff pastry on the day you eat it, as it tends to lose crispiness with the passing of the hours.