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How to make the perfect mille-feuille

by Great British Chefs15 October 2015

How to make the perfect mille-feuille

Mille-feuille is a classic French dessert; a real showstopper. In our version here, we have used a citrus cream with peaches and raspberries but you could use any fruits you like for the filling; mango and passionfruit, strawberry and basil, or pineapple and pink peppercorn are all great combinations.

A simple whipped cream can be used, but it can also be flavoured with vanilla, citrus zests, or chocolate. Chopped nuts or chocolate can also be added as a finishing touch.




  • puff pastry, block
  • icing sugar, for dusting
  • seasonal fruit, for filling
  • double cream, whipped, for filling
Preheat the oven to 200°C/gas mark 6. Line two baking trays with baking paper
Dust the work surface and rolling pin with flour. Roll the pastry to a thickness of about 1cm. Turning the pastry by 90˚ as you are rolling will help keep the pastry even
Cut out two rectangles, each one measuring 20cm x 10cm
Transfer the pastry pieces to the lined baking trays and place in the oven for 10 minutes before reducing the temperature to 160°C/gas mark 3 and baking for a further 30–40 minutes
The pastry is cooked when it has risen and is golden-brown all over. Remove it from the oven and leave to cool
Cut the pastry in half horizontally to give you four pieces. Reserve the most attractive piece for the top
Begin to build the mille-feuille by placing one of the pieces on a board and spreading it with whipped cream. Arrange your chosen fruits on top before placing a second piece of pastry on top then repeat the process two more times
Place the reserved piece on top and dust the whole thing liberally with icing sugar

Serving suggestions

Stephen Crane makes a classic Strawberry mille-feuille with a vanilla cream, while Frances Atkins makes a delicious Caramel mille-feuille with mango, gold leaf and crystalised chilli for a more unusual touch. For something a little different why not try Paul A. Young’s sweet and savoury Dark chocolate and wild mushroom mille-feuille.

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