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.
77 K 4/5 (15 reviews)
50 min.
Easy
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 g Chantilly cream - 5
400 g strawberries - Total weight: 800 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 | 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: Frozen cottage cheese with strawberries, Strawberry brunoise in a dessert-wine sabayon, Pear and strawberry verrine with tiramisu cream, Strawberry sorbet, Chouquettes, ... See them all 20
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Strawberry Verveine Tart , Warm apple feuillantines, Rum babas, Frozen nougat, Cranachan, ... See them all 30
Butter
Like these other recipes: Sweetcrust pastry (pâte sablée), Hearty leek and sprout soup, Apple Batter Puddings, Caramelized apple rice pudding, Fruit crémeux, ... See them all 477
Caster sugar
Like these other recipes: Dandelion flower jelly, Pear and lime meringue pie, Corsican tarts, Citrus tart, Rice pudding with fruit and nuts, ... See them all 361
Other recipes you may also like
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries. February 13th 2022549 K4.5 1 hour 4 min.
Arizona cupcakes
Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona. October 13th 2010218 K 14.6 1 hour 50 min.
How to make fleur de sel (salt flakes)
French "fleur de sel" is a salt with a special texture, formed by the action of the wind on salt marshs. The wind dries the surface of the water which has a high salt concentration (this will later become sea salt) producing thin flaky crystals. May 4th 2011251 K 43.9 1 hour 7 min.
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture. February 2nd 2020367 K3.8 15 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture. February 21th 2011134 K5
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.