Mille-feuille (the name literally translates as “thousand sheets”) is an original French dessert or snack made from puff pastry (we are all very familiar with this dessert called “Napoleon”). This dessert consists of small rectangular-shaped cakes, but sometimes they are made large and round. Mille-feuille cake is layered with fruit, various sweet creams, fruit jams, nuts, cheese and other various dessert delicacies. Sugar-based glaze is poured on top. A savory mille-feuille snack can be layered with fish or lobsters, various vegetables, pates, and thick sauces. It is usually served at the beginning of lunch or dinner. The first mille-feuille recipe was published by French cook François Pierre in 1651. The recipe was perfected by the famous pastry chef Marie-Antoine Carême.

Classic mille-feuille

Dough

Ingredients (for dough):

• 200 g of natural unsalted butter (and another 100 grams);
• 300 g wheat flour;
• a pinch of salt;
• a little white wine vinegar;
• 100 ml ice water.

Preparation:

From these ingredients we will prepare a classic puff pastry (the process is slow, in several steps with 3-fold cooling). We will bake cakes from the rolled out dough (preferably approximately the same shape) - they are baked quickly, about 5 minutes each at a temperature of 200ºC. The baked cakes can be cut into small slices (if we want to assemble the cakes).

Millefeuille cream

Mille-feuille cream is prepared in several versions. The most common is a cream based on Mascarpone cheese, to which egg yolks and a little powdered sugar are added. Since Mascarpone is not so much cheese as it is very thick and fatty cream, the dessert turns out to be quite high in calories. Another option is custard.

Ingredients (for cream):

• 150 g sugar;
• 80 g premium flour;
• 6 yolks;
• a little vanilla and cinnamon;
• a tablespoon of cognac;
• 0.8 liters of milk.

Preparation:

To prepare the cream, carefully separate the yolks from the whites. You can make meringue or marshmallows from the whites, and beat the yolks with powdered sugar, vanilla and cinnamon. Add flour little by little and mix until smooth. Heat the milk, pour a third of the milk into the yolks and mix well. When the remaining milk boils, pour the yolk mixture into it in a thin stream, stirring continuously. We will cook, stirring continuously so that the cream does not burn, until the cream begins to thicken. Pour in cognac, mix and cool the cream. To make it plastic, you can add 200 g of butter until the cream cools completely. To make vanilla mille-feuille, add a vanilla pod to the milk, heat it, then scrape off the vanilla and remove the pod. The cakes are greased with cooled cream, berries or fruits are placed on it.

Millefeuille with strawberries

Berry mille-feuille is a traditional dessert, most often prepared with strawberries or wild strawberries. Strawberry mille-feuille is very tender; it should be eaten a maximum of 5 hours after preparation, before the cakes become soggy.

Ingredients:

Preparation:

Roll out the puff pastry into a thin layer, cut out the cakes into the desired shape, prick them with a fork and bake until ready. Cool the cream well and beat with sugar. Wash the strawberries, when the berries have drained, remove the stalks and cut each berry into 2-3 parts. Apply whipped cream or custard to the cakes and add berries. The dessert can be of any height. Millefeuille with raspberries also turns out very tasty, and you can use both berries and berry mousse. The main thing is that the berries must be undamaged and not overripe.

This cake will appeal to those who are not used to long waits, but want to get everything at once. Traditional French Mille-feuille is similar to Napoleon cake: the same puff pastries with a layer of delicate cream. But it appeared much earlier, is prepared with fresh berries and has a lot of individual characteristics.

Millefeuille cake with strawberries

Kitchen appliances: pan, stove, mixer, ladle, whisk, piece of cling film, several bowls, sheet of parchment paper, baking sheet, oven, wire rack, rolling pin, pastry bag, rectangular dish, knife.

Ingredients

Choosing products

Frozen food must be purchased at a retail outlet where optimal storage conditions are provided for it: a freezer with a stable temperature of 18° and an uninterrupted supply of electricity, eliminating defrosting.

We inspect the packaging and read the information on it:

• ice crystals on the surface of the dough indicate that it has been re-frozen;
• stains on the dough are most likely mold caused by non-compliance with storage standards;
• the correct composition should include 5 ingredients: flour, salt, water, margarine and amplifier;
• Shelf life is from 6 to 12 months, a longer period indicates the use of preservatives.
• If fresh vanilla is not available, 1/2 teaspoon dried vanilla seeds or 3 ml of alcohol-based vanilla extract can be substituted, albeit with some loss of flavor. If you don't have cornstarch, double the amount of flour.
• You don’t have to use frozen berries for decoration, but if possible, choose those that will contrast the red color of the strawberries - blueberries, blueberries, blackcurrants or blackberries.

Step-by-step preparation

1. Pour 500 ml of milk into a saucepan, add 100 g of sugar, stir and place on the stove.
   
   
2. Open the vanilla pod and take out the seeds. Add the seeds and leaves of the vanilla pod to the milk.
   
   
3. Divide 4 eggs into whites and yolks. We remove the whites - they are not used in the recipe. Place the yolks in a whipping container, mix with 100 g of sugar and beat until the mass becomes homogeneous and slightly increases in volume.
   
   
4. Add 30 g of flour and cornstarch to the yolks and mix with a mixer until smooth.
5. When the milk in the pan begins to boil, remove the vanilla beans from it. Pour 3-4 ladles of hot milk into the yolk mixture and mix thoroughly with a mixer.
   
   
6. Pour the liquid mixture into a saucepan with boiling milk and stir continuously with a whisk until the contents of the saucepan thicken. This will take about 2 minutes.
   
   
7. Transfer the finished custard into a cold bowl, add 100 g of butter and stir with a whisk until completely dissolved.
   
   
8. Cover the homogeneous shiny mass with a piece of cling film, pressing it to the surface of the cream so that a film does not form during the cooling process. Place the cream in a cool place.
   
   
9. Place 500 g of defrosted puff pastry on a table lined with baking paper. Roll it out into a layer 3 mm thick and cut into 3 strips about 10 cm wide.
   
   
10. We pierce each strip with a fork or knife over the entire area so that the cakes do not rise much during baking.
    
    
11. Place the baking sheet with the dough in an oven preheated to 200°-210° for 15-20 minutes.
12. Transfer the golden, well-baked cakes to a wire rack to cool evenly.
    
    
13. Pour 500 ml of chilled cream into the mixer bowl and add 25 g of powdered sugar. Whip the cream into thick foam.
    
    
14. Mix the cooled custard and add whipped cream into it in small portions, carefully mixing both masses with a whisk. Place the finished cream in a pastry bag.
15. Squeeze a little cream into the center of the rectangular dish to fix the bottom cake, and place the first piece of puff pastry.
    
    
16. Spread the cream generously over the entire surface of the cake in balls that fit tightly to each other.
    
    
17. Place strawberries on the cream layer, cutting large berries into several parts so that the cake does not turn out too high.
    
    
18. Cover the strawberry layer with the next layer of puff pastry and press lightly.
19. We plant balls of cream on the second cake layer and place strawberry pieces in the same way as on the previous one. Cover with the last plate, remembering to press it lightly.
    
    
20. We spread the cream on the top surface of the cake in the same way as on the lower layers, tightly packed with balls. Decorate with whole strawberries, 50-100 g of frozen berries of a contrasting color and leaves with 1-2 sprigs of mint. Sprinkle the berries with 3-5 g of powdered sugar. Millefeuille with berries is ready, you can start tasting.
    
    

Video recipe

Watch the video before you start preparing the Mille-feuille cake so that the procedure for completing the above recipe with photos is clearer and the time required is minimal.

How and with what to serve

Serve Mille-feuille as soon as the decorating process is completed. The many hours of soaking required for other cakes will only do harm in this case: the charm of the dessert lies in the combination of the delicate structure of the cream with berries and crispy dough. Cut the cake into pieces with a very sharp knife and serve with tea, coffee or any other hot drink.

• To avoid the hassle of cutting the cake, prepare Millefeuille in the form of cakes. To do this, before baking, the dough must be divided into equal rectangles, their number must be a multiple of 3 - the standard number of cakes in this dessert.
• Do not assemble the cake in advance, otherwise your dish will look like a Napoleon cake with a layer of fruit. You need to decorate it just before serving, this will take no more than 5 minutes.
• When preparing cream for Mille-feuille, you can use another recipe, for example, from whipped cream with mascarpone, taken in equal quantities. Vanilla seeds must be added, and powdered sugar is optional.

Millefeuille with fresh raspberries

Cooking time: 40-45 min.
Calories: 252 kcal.
Kitchen appliances: rolling pin, sheet of parchment paper, baking sheet, oven, knife, bowl, whisk, grater, cooking bag, rectangular dish.

Ingredients

Step-by-step preparation

1. Roll out a sheet of puff pastry weighing 350-400 g on a sheet of parchment paper to a thickness of 3-4 mm and place it on a non-stick baking sheet or move it along with the paper onto a regular one.
   
   
2. Sprinkle the dough with 50 g of powdered sugar, sifting it through a fine strainer. When baked, it will create a crispy caramel crust.
   
   
3. Preheat the oven to 220°. Bake the cake at this temperature for 8 minutes.
   
   
4. Reduce the temperature to 200° and continue the baking process for another 7-12 minutes.
5. Pour 600 ml of cold cream into a bowl. Open 2 vanilla pods one by one, remove the seeds from them with a knife and add to the cream. Whisk the cream into a thick foam.
   
   
6. Using a fine grater, grate the zest of 1 orange into the creamy vanilla mixture.
   
   
7. Add 30 ml of orange liqueur and mix the mixture thoroughly. Transfer the cream into a pastry bag and place it in the refrigerator.
   
   
8. At this point, the baking time for the cake has come to an end, we take out the finished dough with a golden caramel crust and give it time to cool properly.
   
   



9. We take out a pastry bag with cream from the refrigerator. Apply a small amount of creamy mixture onto a rectangular dish so that the bottom cake of the dessert sticks to the slippery surface.
   
   
10. Place the first piece of puff pastry and squeeze 3 thick strips of cream from a pastry bag onto it.
    
    
11. Between the strips of cream, place 100 g of fresh raspberries in 2 rows, squeeze out a strip of cream between them.
    
    
12. Place the next piece of dough on top and repeat the above steps.
    
    
13. Cover the structure with the last cake layer and sprinkle with 3-5 g of powdered sugar.
    
    
    The berry mille-feuille is ready.

Video recipe

In this short video you can see the entire simple process of preparing French pastries. It will help you appreciate the simplicity of the recipe and create a dessert in a short time.

Other dessert options

If your culinary experience is not high enough, check out the recipe: it is easy to prepare, completely impossible to spoil, and once you try it, you will definitely want to repeat it.
If you like, cook them yourself; homemade baked goods are much tastier than store-bought ones. Having mastered choux pastry, you can prepare it with various fillings for every taste or with your favorite type of cream. For those who value time and love delicious sweets, I recommend this recipe. Creating it requires strict adherence to the recommendations, but is not very difficult. The unique dough will divide itself into 3 delicious layers.

I hope you liked my recipes. Write how you rate their simplicity. Point out any inaccuracies or shortcomings. Share your super quick dessert finds. Enjoy your tea!

An airy French cake that will not leave lovers of sweets indifferent. Delicate cream, puff pastry and fruit, mmm! But you will have to tinker with it, mille-feuille does not tolerate haste and requires attention, especially at the stage of creating puff pastry. You didn’t think that we would bake from something ready-made, did you? But first things first. So,

• Category: Baking / Puff pastry
• Cooking time: 1 hour 30 minutes

Ingredients for cream:

• Milk – 250 ml
• Eggs – 2 pcs.
• Vanilla – 1 pod
• Sugar – 60 grams
• Flour – 10 grams
• Corn starch – 10 grams
• Cream 33% - 250 ml
• Cognac – 1 tablespoon
• Fresh raspberries

Method for making puff pastry

Making it: Take the prepared homemade puff pastry out of the refrigerator and roll it out onto a sheet. Make small cuts or pierce the dough with a fork over the entire surface so that there are no bubbles during baking (my cuts were too big and the cream seeped through them).
Bake the dough in an oven preheated to 220°C for 20 minutes. Focus on your oven, the dough should rise and brown.
When ready, remove and cut into 9 equal pieces with a very sharp knife. The edges may not come out very smooth, so we trim the edges to get identical rectangles of dough. The trimmings will be useful to us later. Make crumbs out of them using a blender.
Okay, now let's make the cream. Pour milk into a saucepan, add vanilla seeds and bring to a boil.
At this time, beat the eggs with sugar, then add flour and starch and stir with a whisk or mixer until smooth. You can add a few spoons of hot milk and mix well.
Pour the egg mixture into the boiling milk without ceasing to stir the milk, simmer for a minute or two, as soon as it begins to thicken, remove from heat.
Transfer to a clean bowl, cover, and cool to room temperature.
Beat very cold cream with a mixer until stiff peaks form.
Pour a spoonful of cognac into the cooled custard, mix thoroughly,
and then gently stir in the cream from bottom to top with a spatula. The cream is ready.
Wash fresh berries (raspberries, strawberries, blueberries, you can mix as you like) and dry thoroughly on a towel.
Let's start collecting our dessert.
Place the cream in a pastry bag with a nozzle.
Cover the first layer of dough with cream, place fresh berries, another layer of cream on top,
second layer of dough - cream - berries - cream, and cover with a third layer of dough.
Use a wide knife or spatula to trim the sides, since the cream may protrude along the edges and...
and roll with puff pastry crumbs. Garnish with cream and fresh berries and enjoy! Bon appetit!

Are you preparing a tastier French dessert? Let's discuss in the reviews.

Mille feuille is a dessert recipe from French cuisine, essentially similar to Napoleon, beloved by many. Often, the composition of the delicacy is supplemented with berries or slices of fruit, which refresh the taste of the dish, giving it additional aroma and pleasant sourness.

How to cook mille-feuille?

The mille-feuille dessert comes in the form of portioned cakes or a large cake and has a lot of cooking options.

1. In the authentic version, mille-feuille dough is made from puff pastry without yeast and the cream is custard.
2. For the perfect taste of the dessert, the dough is caramelized by sprinkling the surface with powdered sugar a couple of minutes before the end of the baking process.
3. Mille-feuille cream is prepared from milk, yolks, flour and sugar using the custard method or an unconventional filling from a different base is used.

Mille-feuille cake - recipe

Mille feuille, a simple recipe for which will be presented below, is prepared in the form of a layer cake with custard and fresh strawberry or raspberry filling. If you have time, you can prepare the puff pastry yourself or take ready-made yeast-free layers and roll them out a little before baking.

Ingredients:

• puff pastry – 750 g;
• milk and cream – 0.5 l each;
• sugar – 200 g;
• yolks – 4 pcs.;
• starch – 100 g;
• vanillin and lemon zest;
• strawberries or raspberries – 700 g;
• powdered sugar – 3-5 tbsp. spoons

Preparation

1. Cut the dough into 3 equal parts, bake at 200 degrees for 10 minutes, sprinkle with powder a couple of minutes before the end of baking.
2. Trim the edges of the dough.
3. Mix starch with sugar, vanillin and zest.
4. Pour in cream and milk, heat, stirring, until boiling, cool.
5. Assemble the mille-feuille cake, coating the cakes with cream, adding berries and powder

Mille-feuille cake - recipe

Mille-feuille is a recipe that can be made in the form of portioned cakes. To obtain the ideal appearance of the products, in order to avoid swelling when baking, the rolled puff pastry, cut into portions, is placed between two layers of parchment and pressed down with a baking sheet or metal sheet.

Ingredients:

• puff pastry – 250 g;
• cream – 300 ml;
• sugar – 100 g;
• eggs – 2 pcs.;
• starch and flour - 0.5 tbsp. spoons;
• vanillin;
• butter – 100 g;
• raspberries;
• powdered sugar.

Preparation

1. Roll out the dough to a layer measuring 60 by 30 cm, cut into 18 equal rectangles, which are baked at 220 degrees for 10 minutes.
2. Mix sugar with flour, starch, vanillin, add eggs and grind.
3. Pour cream heated to a boil into the mixture, stirring.
4. Heat the cream until it thickens, cool, and beat with butter.
5. Squeeze portions of cream onto one piece of dough, top it with berries, and cover with a second piece.
6. Sprinkle the mille-feuille cake with powder.

Millefeuille - recipe with berries

Mille-feuille with berries and curd cream acquires rich taste characteristics. In this case, the berry mass is simmered with the addition of sugar and vanilla, acquiring a pleasant sweetness, and the puff pastry is baked between two pieces of parchment and pressed down with a second baking sheet or other weight.

Ingredients:

• puff pastry – 0.5 kg;
• sugar and powdered sugar - 2 tbsp. spoons;
• yolk – 1 pc.;
• starch - 1 tbsp. spoon;
• vanillin;
• butter – 30 g;
• berries – 0.5 kg;
• lemon juice – 1 tbsp. spoon.

Preparation

1. The dough is rolled out and cut into 12 pieces and baked at 220 degrees.
2. The berries are simmered with two tablespoons of sugar and vanilla until softened.
3. Add starch and cool.
4. Beat cottage cheese, yolk and soft butter with powder, lemon juice and vanilla.
5. The cakes are assembled by coating the puff pastries with cream and adding berries.
6. Repeat layers 2 times.

Mille-feuille - recipe with mascarpone

Mille-feuille with mascarpone, the recipe for which will be outlined next, turns out incredibly tasty and appetizing. The sophistication of the dessert allows it to be served with dignity not only to the everyday, but also to the festive table. The most delicate buttercream perfectly complements fresh raspberries, which can be replaced with strawberries.

Ingredients:

• puff pastry – 250 g;
• sugar and powdered sugar - 3 tbsp each. spoons;
• mascarpone – 250 g;
• cream 33% – 150 g;
• vanillin;
• raspberries – 250 g.

Preparation

1. Puff pastry is cut into 9-12 rectangles and baked until done.
2. Whip the cream until stiff, add mascarpone and vanilla mixed with sugar in portions.
3. Assemble the cakes by placing 3 sheets of dough on top of each other, adding cream and raspberries to each one.
4. Sprinkle millefeuille with berries and mascarpone powder on top.

Meringue mille-feuille with wild berries

Mille-feuille meringue, prepared taking into account the following recommendations, will amuse you with its amazing delicate and airy taste. Fresh forest berries are also used as an addition to the airy cakes: raspberries, blackberries, blueberries. Before serving, the dessert is sprinkled with chopped nuts.

Ingredients:

• proteins – 5 pcs.;
• sugar – 200 g;
• mascarpone – 0.5 kg;
• cream 33% – 200 g;
• wild berries – 0.5 kg;
• nuts, citric acid, powdered sugar.

Preparation

1. Beat the whites until stiff with a pinch of citric acid, adding sugar in portions during the process.
2. Circles are drawn on parchment, portions of the protein mass are distributed on top, baked for 50 minutes at 150 degrees, and cooled in the oven.
3. Process the cream with a mixer until it forms a dense foam, add powdered sugar and mascarpone.
4. Place layers of meringue and cream, complementing with wild berries.

Berry-banana mille-feuille - recipe

An equally tasty and original version of the French dessert is berry-banana mille-feuille. You can prepare the delicacy with mascarpone cream or by replacing the cheese with more affordable and affordable cottage cheese. After cutting the bananas, to avoid darkening, sprinkle with lemon juice and, if desired, sprinkle with powdered sugar.

Ingredients:

• puff pastry – 500 g;
• cottage cheese – 500 g;
• cream 33% – 200 g;
• powdered sugar – 100 g;
• berries – 200 g;
• bananas – 300 g;
• vanilla, lemon juice.

Preparation

1. Roll out, cut into equal portions and bake the dough.
2. Beat the cottage cheese with a blender, adding vanilla and powder.
3. Mix whipped cream into the cream.
4. Assemble the dessert by coating the cakes with cream and topping them with bananas.
5. The cakes are decorated with berries on top, sprinkled with powder and served.

Vanilla mille-feuille

Read more about how to make mille-feuille without berries. The taste characteristics of the dessert are determined in this case by the aromatic one, which is prepared using the custard method with the addition of vanilla pods. In this case, puff pastries must be caramelized by sprinkling with powdered sugar during baking.

Ingredients:

• puff pastry – 750 g;
• milk – 600 ml;
• vanilla pods – 3 pcs.;
• sugar – 150 g;
• yolks – 5 pcs.;
• starch – 90 g;
• butter – 70 g;
• cream – 300 g;
• powdered sugar.

Preparation

1. The dough is rolled out, divided into 3 equal parts and baked between sheets of parchment, pressing down on a baking sheet.
2. Boil milk with two cut vanilla pods.
3. Add the yolks mashed with sugar and starch, cook, stirring, until thickened.
4. Whip the cream with the seeds of the last pod, mix into the cooled cream, and beat.
5. Layer the cooled cakes with cream.

Mille-feuille with custard

Mille-feuille is incredibly tasty, tender, soft and simply melts in your mouth. In this case, custard is used as an impregnation, which can be successfully replaced with cottage cheese or one prepared with mascarpone. The dessert is decorated with sliced ​​fresh fruits and berries.

Ingredients:

• flour – 500 g;
• sugar – 200 g;
• eggs – 2 pcs.;
• honey and oil - 100 g each;
• soda – 2 teaspoons;
• milk – 250 ml;
• powdered sugar – 80 g;
• yolks – 2 pcs.;
• starch – 30 g;
• cream – 170 ml;
• vanillin, fruits, berries.

Preparation

1. Heat honey and soda, add eggs with sugar, butter, heat, stirring, for 10 minutes, stir in flour.
2. The dough is divided into portions, rolled out, and circles of equal size are cut out.
3. Bake the cakes until golden brown and cool.
4. Grind the yolks with powder, starch, vanillin.
5. Pour in milk, heat, stirring until thickened, cool.
6. Stir in whipped cream and coat the cakes with cream.

Chocolate mille-feuille

The prepared sweet mille-feuille dessert will delight the taste buds of those with a sweet tooth and fans of chocolate pastries. Classic puff pastry cakes are initially coated with chocolate-nut paste, which gives the sweet a special richness and amazing taste.

Ingredients:

• puff pastry – 500 g;
• cream – 500 g;
• chocolate – 50-100 g;
• chocolate-nut butter – 400 g;
• nuts, fruit slices and berries.

Preparation

1. The puff pastry is rolled out, cut into portions, and baked, pressing with a weight.
2. Whip the cream to stiff peaks, stir in the chocolate dissolved in a water bath.
3. Coat the cakes with paste, add slices of fruit and berries, and then cream.
4. Lay the cakes on top of each other.

Mille feuille with cheese cream - recipe

Mille feuille, the recipe for which is presented below, cannot be classified as a dessert, unlike previous versions. The dish turns out to be a snack and is quite suitable for serving for breakfast or as a light dinner. The cream in this case is prepared from the addition of broccoli boiled in a spicy broth.

Millefeuille is a French dessert widely known throughout the world. Even those who do not like sweets cannot resist the taste of this extraordinary cake. This dessert gets its name due to its structure.

Translated from French, it means thousands of petals. It is the many layers impregnated that create such an extraordinary and delicate taste.

Millefeuille recipes with photos

Do not confuse "Millefeuille" with "Napoleon". These desserts have different preparation techniques. Today there are many options and variations for preparing Millefeuille. Let's take a closer look at the most popular confectionery recipes.

Classic cake recipe

To prepare a classic mille-feuille you will need the following ingredients:

Strawberries or raspberries – 0.4 kg;
Frozen puff pastry - 0.4 kg.
Sugar - 125 g.
Protein - 1, yolk - 2 pcs.
Vanillin
Flour - 20 g.
Milk - 0.5 l.
Starch – 20 g.

Algorithm for baking a classic dessert:

• The frozen dough is placed on a baking sheet;
• The dough is divided into small pieces 10X20;
• The resulting rectangles are baked in the oven at 20 degrees for 20-30 minutes. A golden brown crust indicates readiness;
• Divide the workpiece into layers and leave to cool.

Let's move on to preparing the custard:

• Sugar and eggs are beaten;
• Starch and flour are added to the resulting mass;
• Bring milk and vanilla to a boil;
• Add hot milk to the previously obtained mixture;
• The future cream is placed in a water bath and boiled until it takes on a thick form;
• The cream is rubbed off.

Everything is ready to assemble the confectionery product. In the classic version, the dessert consists of three layers of dough, 2 layers of berries and three sheets of cream. A pastry syringe is used to coat the layers of dough with cream. The berries are placed on the covered layer, followed by the dough and cream again. Millefeuille can be prepared with strawberries, raspberries and other berries. This recipe can be called basic, because it became the basis for the development of new recipes for this confectionery dish. Ready-made vanilla mille-feuille can be decorated with wild berries to taste.

Berry mille-feuille

To prepare berry mille-feuille you will need the following ingredients:

Mascarpone – 0.5 kg;
Sugar – 150 g.
Frozen puff pastry – 0.4 kg.
Dark chocolate – 50 g.
Strawberries and cherries – 250 g each.
Yolk – 3 pcs.

Cooking algorithm:

1. The dough is prepared in the same way as in the basic recipe and left to cool;
2. Prepare the cream: beat the yolks with sugar. Add mascarpone cheese to the mixture (another option for custard);
3. Prepare the berries by cutting them into halves and quarters (depending on the original size)
4. We assemble the cake according to the following scheme: dough, cream, berries, dough, etc.
5. Chocolate can be used to decorate the top layer. You can decorate it with any berries or fruits to your taste. Some people choose mint leaves. When decorating a finished cake, the main thing is to show your imagination.

With apples and chocolate

Chocolate mille-feuille with apples is a favorite dessert of many people with a sweet tooth. It is characterized by a delicate and unique taste. To prepare it you need the following ingredients:

Chocolate -100 g.
Butter - 2 teaspoons;
Green apples - 2 pcs.
Honey – 2 tbsp. spoons;
Rum – 1 teaspoon;
Puff pastry – 250 gr.
Eggs – 6 pcs;
Sugar – 1 tbsp. spoon;
Cinnamon – 50 gr.

Cooking algorithm:

1. The preparation of the dough is similar to the previous recipes;
2. Grated chocolate is melted in a water bath;
3. Apples are peeled and cut into small cubes;
4. The butter is melted;
5. Combine the butter with rum and honey, and add apples to it;
6. The yolks are beaten. Powdered sugar and cinnamon are added to them. After this, glazed apples and chocolate are added to the mixture;
7. The dessert is assembled in layers: dough and chocolate-apple mass. As a rule, three or four layers of dough are made. A decorative skewer is suitable for holding the dessert together.

Vegetable mille-feuille from zucchini and eggplant

To prepare vegetable mille-feuille from eggplant and zucchini, you will need the following ingredients:

Tomato - 1 pc.
Zucchini - 1 pc.
Eggplant – 1 pc.
Yellow pepper – 1 pc.
Garlic - 2 cloves;
Salt and pepper;
Spices to taste;
Vegetable oil.

The cooking process is as follows:

1. Zucchini and eggplant are cut into small thick slices. Garlic is passed through a press. The pepper is prepared and cut into strips. A large tomato needs to be peeled and cut into cubes. If you scald this vegetable with boiling water, the peeling process will be simpler;
2. Sliced ​​eggplants and zucchini are fried in vegetable oil. The finished ingredient will be soft. It must be placed on paper napkins, which will draw out excess fat;
3. The tomato is stewed for 10 minutes with prepared garlic;
4. The resulting frying should be ground in a blender until a homogeneous mixture is obtained. It will be used as a “cream” for vegetable mille-feuille;
5. The zucchini circle is covered with the vegetable mixture and covered with the eggplant circle. The process is repeated 2-3 times. The finished mille-feuille can be decorated with herbs to taste and served as a cold appetizer.

How to prepare mascarpone cream for dessert

Mascarpone serves as the basis for preparing a variety of dessert dishes. This ingredient allows you to bring to life both very simple and very complex recipes. The most popular mascarpone-based dish is tiramisu. Its taste is known and appreciated by all gourmets. Tiramisu has a distinctive feature - its delicate taste. An ingredient such as mascarpone is responsible for this characteristic.

A popular and tasty version of mascarpone-based choux pastry is prepared as follows:

• Three yolks are beaten, 125 grams are added here. Sahara.
• After this, mascarpone (0.5 kg) is added to the resulting mass.

This is a simple and popular version of cream that will complement many confectionery masterpieces, including mille-feuille.

Video recipe for mille-feuille cake with banana