Mille feuille with berries

Mille feuille with berries

Ingredients for 6/8 people:

For the pastry:

650 g. of white flour

500 g. of butter

100 g. of granulated sugar


For the cream:

4 egg yolks

180 g. of sugar

30 g. of flour

½ l. of milk

1/2 vanilla bean

grated zest of 1/2 lemon

½ l. of cream


For the filling:

250 g. of berries

100 g. of sugar


For the frosting:

150 g. of icing sugar


For decoration:

200 g. of shelled and filleted almonds or 200 of mixed berries.


For the pastry:

Pour into a bowl 500 g. flour and knead vigorously with 240 ml. of water, until the dough is smooth and soft. Let this mixture stand covered with a cloth for about 20 minutes in a dry place.

In the meantime, in part, stir 500 g. butter cut into small pieces with 150 g. of flour, until obtaining a homogeneous mixture that you spread to form a rectangle of about 1.5 cm thick and let it rest in the refrigerator for about 20 minutes.

After this time, resume the first dough and roll with a rolling pin resulting in a rectangle about 1.5 cm thick, Lie down on the stick of butter that you extracted from the refrigerator, lining up the base.

Close the rectangle of dough superimposed folding it into three layers, turn the dough 90 degrees and roll out the dough thin in order to get the rectangle to start.

Fold back the rectangle into three layers and let stand in refrigerator for about 15 minutes.

Repeat this 8-10 times, finally roll out the puff pastry to a thickness of 3.4 mm, place them on a baking tray lined with baking paper, prick it with a fork and sprinkle with granulated sugar.

Introduce in a preheated oven at 180 ° C and cook for 10-15 minutes.

After this time, remove it from the oven, let cool and cut it into three rectangles of equal size.

For the cream:

In a bowl whip the egg yolks with 150 g. of sugar, and when the cream is quite foamy, add the flour and work until a homogeneous blend.

In a saucepan, boil the milk and vanilla, then add the cream worked previously, without stirring, raise the heat and wait until completely covers the cream.

Then reduce the heat and work vigorously with a whisk. Wait a few seconds and turn off the heat.

Pour the cream into a pan, cover with plastic wrap and let cool.

When the cream is cold, whip the cream with 30 g. sugar and add it to the mixture.

Wash and cut the berries into small pieces and put them to soak in the sugar for about 30 minutes, after this time, include half of the cream for the filling in a few and cover a layer of puff pastry. Put on the cream half of the berries and then another layer of puff pastry and cream with the other half of berries. Arrange on top of the remaining layer of pasta and prepare the icing.

For the frosting:

Mix the sifted icing sugar with 40 ml of boiling water, adding the sugar a tablespoon at a time, taking care to  mix well the mixture, eliminating any lumps during processing.

Then roll out a thin layer of icing on the last layer of puff pastry, decorate with almonds or with berries and serve.

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