Mille-feuille of peach and raspberry with a citrus cream

Not yet rated

This towering peach and raspberry mille-feuille recipe from Sally is guaranteed to impress when brought to the table, but really isn't that tricky to make. Layered between flaky sheets of puff pastry, the flavours here nod to a peach melba, but any seasonal fruits could be used. Learn how to make the perfect mille-feuille with our step-by-step video and guide.

First published in 2015




Citrus cream

  • 300g of double cream
  • 2 eggs
  • 50g of caster sugar
  • 1 lemon, grated zest
  • 1 lime, grated zest
  • 1 orange, grated zest
  • orange juice
  • 8g of gelatine leaves, softened in cold water


First, prepare the citrus cream. Place the cream in a large saucepan over a medium heat and mix in the lemon, lime and orange zests. Cook until the mixture begins to boil, then remove from the heat. When the cream has cooled slightly, add the gelatine and stir until it has completely dissolved
Break the eggs into a mixing bowl, add the sugar and beat with a whisk until frothy and doubled in size. Tip this mixture into the saucepan with the citrus cream and stir until thoroughly combined. Heat gently until the cream thickens, being careful not to let it boil. Strain through a fine sieve and pour into a baking dish or deep tray. Refrigerate until chilled and set. You can make the citrus cream in advance and store it in the fridge until needed
Preheat the oven to 200°C/gas mark 6
Halve the block of puff pastry. Using a rolling pin, make one half into a rectangle 20cm long by 10cm wide and just under 1cm thick. Repeat with the other half of the block
Lay the two puff pastry rectangles on a baking tray and place in the oven to bake. After 10 minutes, turn down to 160⁰C/gas mark 3. Cook for another 30 minutes, then test the pastry by carefully lifting up one of the rectangles and tapping the bottom. If it feels crisp, remove the pastry from the oven. If it feels soft, reduce the temperature to 140⁰C/gas mark 1 and bake for another 10 minutes or until crisp
Vigorously stir the chilled citrus cream until it becomes smooth, then beat in the orange juice
To assemble the mille-feuille, begin by cutting one of the cooked puff pastry rectangles in half. Repeat with the second rectangle and set aside the most attractive piece for the top layer of the mille-feuille
Spread or pipe a neat layer of citrus cream on to the other three pieces of pastry and arrange a few peach slices and raspberries on top. The fruit needs to be evenly distributed or the layers will not balance on top of each other
Scatter some chopped hazelnuts and grated white chocolate over the peaches, raspberries and cream, then carefully stack the layers of pastry using a spatula to help with the lifting. Place the reserved piece of pastry on top to finish the mille-feuille, dusting with icing sugar and more white chocolate shavings to finish
First published in 2015

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more