Quick Strawberry Millefeuille
A millefeuille (which in french means "thousand sheets") is a delicious pâtisserie consisting of layers of puff or flaky pastry (pâte feuilletée) sandwiched together with cream, fruit, etc.
In this recipe, we will be using sheets of caramelized brik or filo, which makes a delicious, light millefeuille, filled with strawberries and chantilly cream.
In this recipe, we will be using sheets of caramelized brik or filo, which makes a delicious, light millefeuille, filled with strawberries and chantilly cream.
32,7014.3/5 for 12 ratings
Grade this recipe: Last modified on: May 3rd 2015
For 4 millefeuilles, you will need:
- 1
7 sheets of brick pastry - 2
50 g butter - 3
30 g caster sugar - 4
250 ml Chantilly cream - 5
400 g strawberries - Total weight: 800 grams
How long does it take?
Time required for this recipe:
Keeping: Should be eaten immediately.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 38 min. | 10 min. | 48 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
Prepare the crisp pastry rectangles
Preheat the oven to 390°F (200°C).Cut the sheets of brik or filo into rectangles 16 x 6 cm (4.5 x 2.5 inches). You will need 6 rectangles for each millefeuille.
Stage 2 - 2 min.
Stage 3 - 1 min.
Sprinkle caster sugar over all the rectangles.
Stage 4 - 2 min.
Stack the rectangles in pairs...
Stage 5 - 1 min.
...and arrange them on a baking sheet.
Stage 6 - 10 min.
Put a second baking sheet on top of the first one to keep the pastry rectangles flat while in the oven.
Stage 7
Cook until the rectangles are golden brown (about 10 minutes) and leave to cool on a wire rack.
Stage 8 - 2 min.
Assemble the millefeuilles
Prepare the strawberries and cut in half lengthways.
Place a pastry rectangle on a serving plate and, using a forcing bag, pipe a layer of chantilly (whipped cream).
Stage 9 - 2 min.
Arrange a layer of strawberries on top and add a little more cream so that this stands higher than the strawberries (this will help to stick the next layer of pastry).
Stage 10 - 1 min.
Place a second pasrty rectangle on top and press down lightly to hold it in place.
Stage 11 - 2 min.
Make a second layer of cream and fruit...
Stage 12 - 20 min.
...and finish with the last layer of pastry. Your first millefeuille is now ready. Assemble all the others in the same way.
Serve without delay (see below).
Serve without delay (see below).
Remarks
It is always difficult to eat a millefeuille tidily. It tends to resist being cut with a spoon but, as this one has very thin pastry, cutting it is much easier.
You can use other fruits if you prefer (it is just as delicious with raspberries, for example), or even a different cream (confectioner's custard (crème pâtissière, or french pastry cream), chocolate mousse, pistachio cream...).
Millefeuilles do not keep well, as the cream ends up making the pastry soggy. They should be assembled at the last minute and eaten as soon as possible.
You can use other fruits if you prefer (it is just as delicious with raspberries, for example), or even a different cream (confectioner's custard (crème pâtissière, or french pastry cream), chocolate mousse, pistachio cream...).
Millefeuilles do not keep well, as the cream ends up making the pastry soggy. They should be assembled at the last minute and eaten as soon as possible.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,583 Kcal or 6,628 Kj | 16 gr | 130 gr | 110 gr |
| 79 % | 6 % | 12 % | 17 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 198 Kcal or 829 Kj | 2 gr | 16 gr | 14 gr |
| 10 % | 1 % | 2 % | 2 % |
| Per millefeuille | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 396 Kcal or 1,658 Kj | 4 gr | 33 gr | 28 gr |
| 20 % | 2 % | 3 % | 4 % |
How much will it cost?
- For 4 millefeuilles : 4.40 €
- Per millefeuille : 1.10 €
Source
Home made.More recipes?
This recipe uses (among others) | Strawberries: You can check-out other recipes which use it, like for example: Strawberry sorbet, Strawberry and rhubarb crumble, Strawberry tart, Fraisier (French strawberry cake), Chouquettes, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Pear charlotte, Belle-helene in a glass, Saint Honoré cake, Strawberry Charlotte, Mini Mont-Blanc choux puffs, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Fillet of pollack cooked in two stages, Yeast-based flaky dough (for croissants), Sorrel soup, Bonnevaux apple tart, Tournedos Rossini, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple Pie, "BN style" chocolate-filled biscuits, Chocolate sauce, Crêpes Suzette, Mirlitons, ... All |
Other recipes you may also like
![[Fruit crumble]](/images/vignettes_150/2.jpg)
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.72,3634.0/5 for 20 ratings 1 hour 11 min.
![[Caramelised apple pie]](/images/vignettes_150/4.jpg)
Caramelised apple pie
Apple pie made with caramelised apples.67,1514.3/5 for 18 ratings 1 hour 55 min.
![[Gingerbread]](/images/vignettes_150/7.jpg)
![[Sweet pancake rolls from Brittany]](/images/vignettes_150/17.jpg)
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.71,5374.3/5 for 15 ratings 2 hours 16 min.
![[Passion fruit jellies]](/images/vignettes_150/18.jpg)
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .86,3454/5 for 8 ratings 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-04-05)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question