This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
82 K 4/5 (15 reviews)
50 min.
Easy
4.40 €
4 millefeuilles
5 IngredientsLast 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
Times for this recipe
Preparation: 40 min.
Cooking: 10 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=9 % | 170 RDI=20 % | 190 RDI=30 % | 2,500 RDI=130 % | 10,470 RDI: 130 % |
| Per 100 g | 2 RDI=1 % | 20 RDI=2 % | 20 RDI=4 % | 310 RDI=20 % | 1,310 RDI: 20 % |
| Per millefeuille | 5 RDI=2 % | 40 RDI=4 % | 50 RDI=7 % | 630 RDI=30 % | 2,620 RDI: 30 % |
How much will it cost?
- For 4 millefeuilles : 4.45 €
- Per millefeuille : 1.15 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Strawberries
Like these other recipes: Strawberry, kiwi and mascarpone verrines, Pear and strawberry verrine with tiramisu cream, Strawberry and rhubarb crumble, Fraisier (French strawberry cake), Strawberry Charlotte, ... See them all 20
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Belle-helene in a glass, Rice pudding with chestnuts and poached pears, Pavlova, Diplomat cream, Key Lime Pie for Jeremy, ... See them all 30
Butter
Like these other recipes: Duet of creamed cauliflower and cabbage , Yeast-based flaky dough (for croissants), Gratin Parmentier, Panettone, Apple custard tart, ... See them all 492
Caster sugar
Like these other recipes: Minted Melon, Crêpes Suzette, Rice pudding with fruit and nuts, Ardéchois, Apricot and pistachio clafoutis, ... See them all 375
Other recipes you may also like
Spinach brik parcels
Crispy brik parcels, filled with a mixture of spinach, feta and chopped shallot. May 5th 2013136 K5 45 min.
Preserved lemons
For this recipe, the lemons are sliced first (this makes them easier to use later), then salted to drain off the juice before being bottled in herb-flavoured olive oil. These preserved lemons can be used in all sorts of dishes, especially with fish and poultry. December 2nd 2012144 K 15 12 hours 40 min.
Amiens macaroons
These macaroons, famous since the 16th century, are small, soft almond-flavoured cakes. This recipe is much easier to make than the one for the classic Parisian macarons. February 13th 2013110 K5 50 min.
Pavlova
Pavlova is a dessert which originated in New Zealand (or was it Australia?). It consists of a meringue shell filled with a layer of whipped cream and topped with seasonal fruit. March 24th 2013137 K4.3 2 hours 35 min.
Chinese Soup
This delicious soup is a flavoursome mix of herbs, mushrooms, soya noodles and small diced vegetables briefly cooked in vegetable stock. It takes a while to make and there are lots of ingredients, but the result is worth it. April 6th 2017131 K 24.5 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.