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.
22,6574.3/5
Last modified on: May 3rd 2015
For 4 millefeuilles, you will need:
- 1
7 sheets of brik 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?
| 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?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
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 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).
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
How much will it cost?
For 4 millefeuilles : 4.40 €
Per millefeuille : 1.10 €
Source: Home made.
More recipes?
This recipe use (among others) | Strawberries: You can check-out other recipes which use it, like for example: Strawberry Charlotte, You should not soak strawberries in water, Strawberry tart, Strawberry-mint sorbet, Strawberries with mint and cream, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Saint Honoré cake, Peach Melba, Strawberry Charlotte, Strawberries with mint and cream, European glass, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Lobster Thermidor, Half-cooked chocolate cake with raspberry coulis, Lime (or lemon) curd, Apple charlotte with toasted brioche, Choux pastry (pâte à choux), ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Tiramisu, Melon with port sorbet, Doughnuts, Cranachan, Coconut rocks, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-03-24)
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
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.