Cheat’s Millefeuille 32



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Making Millefeuille isn’t as tricky as it sounds!

Here’s the cheat’s way, i.e. the easy way, to make this delicious French dessert.



  1. Preheat oven to 200°C and line a baking tray.

  2. Dust your work area with icing sugar and roll out the pastry to a 25cm x 30cm rectangle. Transfer to the lined baking tray, prick all over with a fork and bake for 15 minutes or until the surface is golden. Flip the pastry over, then return to the oven for a further 5-6 minutes until crisp and golden. Cool slightly on the tray, then transfer to a serving platter to cool completely.

  3. Beat the cream with electric beaters until thickened. Slowly add the custard, beating until just combined.

  4. Spread the cream mixture over the cooled pastry and pop the berries on top. To serve, dust with icing sugar.

Starts at 60 Writers

The Starts at 60 writers team seek out interesting topics and write them especially for you.

  1. Recipe only has pastry on bottom this isn’t a picture of the same recipe but still sounds yum

    1 REPLY
    • Think you bake three or four sheets , construct the delicacy in a pan , leave to set or settle and then cut into manageable sized pieces…..wear a bib!!

  2. I think the recipe missed out that the pastry needs to be cut into rectangles, then the filling sandwiched between them in a stack.

  3. So when/how do you cut the pastry up into serving portions?

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