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.
72 K 4/5 (15 reviews)
50 min.
Easy
12 millefeuilles
5 IngredientsLast modified on: May 3rd 2015
For 12 millefeuilles, you will need:
- 1
21 sheets of brick pastry - 2
150 g butter - 3
90 g caster sugar - 4
750 g Chantilly cream - 5
1 kg 200 g strawberries - Total weight: 2,400 grams
Change these quantities to make:
Change measures:
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 | 70 RDI=30 % | 500 RDI=50 % | 580 RDI=90 % | 7,500 RDI=380 % | 31,410 RDI: 380 % |
| 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 12 millefeuilles : 13.25 €
- 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 brunoise in a dessert-wine sabayon, Eton mess, Strawberry tart, Strawberry and rhubarb crumble, Pear and strawberry verrine with tiramisu cream, ... See them all 20
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Pear verbena tarts, Key Lime Pie for Jeremy, Belle-helene in a glass, Peach and blackcurrant sundae, Strawberry Charlotte, ... See them all 30
Butter
Like these other recipes: Almond tuiles, Du Barry soup, Spinach and hard-boiled egg gratin, Clarified butter, Smoky sausage and mash, ... See them all 472
Caster sugar
Like these other recipes: Tarte Normande, Pear compote , Clafoutis "Marie-Antoinette", Blackberry and almond fondant tart, Cooking sugar, ... See them all 361
Other recipes you may also like
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.February 21th 2011292 K4.7 55 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.February 21th 2011270 K3.9 50 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...November 12th 2017941 K 54 20 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...October 20th 2012782 K 43 25 min.
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.September 7th 2018362 K5 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
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.