Summer Millefoglie

Millefoglie is the Italian translation from the French Millefeuille which means one thousand leaves. Serves 4

For the crème pâtissière

  • 400ml (14fl oz) fresh whipping cream
  • 1½ tbsp icing sugar
  • 2 free-range egg yolks
  • 60g (2oz) caster sugar
  • 30g (1oz) plain flour
  • 250ml (8fl oz) fresh milk
  • ½ a vanilla pod, seeds

For the pastries:

  • 8 puff pastry discs, 6cm (2½in) wide
  • 1 free-range egg plus 1 tbsp milk, whisked together, for brushing
  • ½ a punnet of strawberries, quartered
  • ½ a punnet of raspberries, cut in half
  • ½ a punnet of blueberries
  • icing sugar and fresh mint, to garnish
  1. Preheat the oven to 220°C/Gas Mark 7.
  2. Whip the fresh cream with 1½ tbsp of icing sugar and only the seeds from the vanilla pod.
  3. In a small pan, add the milk and vanilla pod and bring to a boil. Meanwhile, in a large bowl, mix the egg yolks and sugar, whisk until pale and creamy, then fold in the flour and stir.
  4. When the milk is boiling, remove from the heat and add a little at the time into the egg mix, stirring constantly until all the milk is incorporated. Filter the liquid through a sieve and return to the heat. Cook on a gentle heat until the sauce thickens. Once thickened, cook for a few minutes. Remove from the pan and transfer into a clean container and refrigerate immediately.
  5. Place the puff pastry disks on a flat oven tray on baking paper. Pierce the top surface with a fork to make lots of small holes. Brush with the egg wash and bake in the oven for 4-6 minutes or until golden. Remove from the oven and allow to cool, then use a sharp knife to cut the disks in half.
  6. To assemble, use a piping bag to fill one layer of puff pastry with both fresh whipped cream and crème pâtissière and scatter with some fresh berries. Cover with the puff pastry lid and repeat the same process.
  7. Serve garnished with icing sugar and fresh mint.

Recipe from Luca’s Seasonal Journey by Luca Ciano, published by New Holland Publishers, RRP £19.99. 

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