Strawberry Mille-Feuille Recipe - Patisserie Valerie

Strawberry Mille-Feuille Recipe

A mille-feuille (meaning thousand leaves) is a classic French patisserie made with buttery, flaky puff pastry with alternating layers of cream - a magnificent dessert and a simple version of the recipe, ideal to prepare at home.

This recipe turns strawberries, jam and cream into something that looks like it’s come straight out of a patisserie.

Strawberry Mille-Feuille Ingredients:

  • Puff Pastry x2 ready rolled rolls
  • 120g Strawberry or raspberry jam
  • 50g Caster sugar
  • 600ml Fresh whipping cream
  • 150g Fresh strawberries
  • 50g icing sugar

Utensils / Equipment:

Serrated knife, palette knife, sieve, fork, ruler, hand mixer and a baking tray

How to Make Strawberry Mille-Feuille

  1. Place puff pastry on a baking tray, then with a fork prick as many holes as possible - This is to prevent pastry from rising too much.
  2. Bake for the required amount of time quoted on the packaging, roughly around 10- 15 mins or until golden. Once your pastry is baked and is a lovely golden colour, allow your pastry to completely cool down.
  3. Then, dice 150g of strawberries and leave to the side.
  4. Add fresh whipping cream to a bowl, then add caster sugar and start whipping with a hand mixer. TOP TIP - Whip to a very hard peak.
  5. Then cut pastry to size, preferably cutting pastry in half lengthways.
  6. With a palette knife spread 40g jam over each three strips of pastry. With a spoon add 200g fresh cream to the first layer of pastry, then with a palette knife spread evenly.
  7. Then sprinkle 150g strawberries evenly over fresh cream then pressing down slightly. Add 100g fresh cream on top of strawberries spreading evenly.
  8. Next, add pastry jam side down on top of fresh cream, pressing down slightly to level out. Then add 200g fresh cream on top spreading evenly. Place the last layer of pastry jam side down, pressing down slightly to level out.
  9. With any leftover fresh cream fill insides with palette knife making a neat and tidy finish. Put a slice in the fridge for up to 1- 2 hours to firm up for when cutting.
  10. With ruler mark 5cm width and cut into slices or cut to desired taste. Dust over roughly 50g icing sugar TOP TIP: If burning use and old metal object preferably (rounded off) The object you use must be metal.
  11. If doing so put over gas on the hob for roughly 5 minutes or until turning orange. Please be extremely careful not to burn yourself.
  12. Alternatively, you can use boiling water in a jug, and dip metal instrument i.e handle of the knife in water then press on top of icing sugar causing a similar effect.

For more cake inspiration, browse our collection of Berry Cakes.

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